Einkorn Biscuits
Homemade einkorn biscuits are a fluffy, quick, and easy recipe to whip up for a delicious breakfast.
Servings: 8
Ingredients
- 2 1/2 cups all-purpose einkorn flour I use Jovial einkorn
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 6 tablespoons cold salted butter cubed
- 3/4 cup kefir you can substitute milk
Instructions
- Preheat the oven to 400.
In a large bowl, mix together the dry ingredients: flour, baking powder, sugar, and salt.
Chop the cold butter into cubes and cut it into the dry ingredients with a fork or pastry blender, until a course texture is achieved.
Add in kefir and stir until just mixed. - Place the dough on a lightly floured surface. Roll the dough out to 3/4 inch thickness and fold in thirds. Flatten back to 3/4 inch thickness with the rolling pin and repeat the folding into thirds.
Flatten dough to about 3/4 inch thick with a rolling pin and cut biscuits out with your biscuit cutter or glass jar.
Place on a baking sheet and bake for 17-20 minutes until they start to turn golden around the edges.
Allow to cool. Enjoy.
Notes
- Make sure the butter is very cold. Sometimes after chopping the butter into cubes, I will put it in the freezer for a few minutes to get it extra cold. This helps ensure a fluffy biscuit.
- Use a fork or pastry blender to add the butter to the dry ingredients. Remember how cold butter is a major key in fluffy biscuits? Using your hands will warm up the butter too much.
- You can easily substitute kefir for buttermilk, regular milk, or a non-dairy alternative.
- This recipe easily doubles. Make a bunch and freeze for later.
Nutrition
Calories: 238kcal | Carbohydrates: 33g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 384mg | Potassium: 45mg | Fiber: 1g | Sugar: 3g | Vitamin A: 309IU | Calcium: 125mg | Iron: 2mg