Einkorn Flour Biscuits
Servings: 10
Equipment
- 1 grater
- 1 bowl
- 1 pastry cutter
- 1 Rolling Pin
- 1 baking sheet
- parchment paper
- 1 biscuit cutter
Ingredients
- 8 tbsp Butter
- 3 cup All-purpose einkorn flour
- 1 cup Buttermilk
- 3 tsp Baking powder
- 1 1/2 tsp Pink himalayan salt
Instructions
- Grate the 8 tbsp Butter into a bowl and freeze in the freezer for 20 minutes.
- Remove the butter and immediately cut in the 3 cup All-purpose einkorn flour, 1 1/2 tsp Pink himalayan salt and 3 tsp Baking powder with a pastry cutter. You can also use your hands.
- Mix in the 1 cup Buttermilk until combined.
- Pop in the refrigerator while you do the next steps.
- Flour your work surface and preheat the oven to 450.
- Pull the bowl out and roll the dough until 1/2 inch thick. Fold over and do the 5 times to get the “layers”. Roll out the final time to 3/4 inch thick. Use a biscuit cutter and cut straight down. If you don’t have one a glass will do, but try not to twist too much. Cut into circles ( makes about 12). Place the biscuits on a lined parchment paper. Pop in the freezer for 5 minutes before placing in the hot oven.
- Bake in the oven for 15 minutes. Remove, let cook and enjoy!
Notes
Buttermilk Substitute
- If you don't have buttermilk you can add 1 TBSP white vinegar to the cup of milk. Let it sit together for 5 minutes and then stir. Add it in just like you would the buttermilk.
Reheat
- Preheat an oven to 350f place in the oven for 10 minutes to warm or microwave at 30 second intervals.