Despite the convenience of frozen and refrigerated biscuits, there is nothing quite like a homemade one. Einkorn flour makes a wonderful, buttery biscuit. Here are two of my favorites....
3 cups (360g) All-Purpose Einkorn flour or 3½ cups (336 g) Whole Grain Einkorn Flour or 1¾ cups (350g) Einkorn Wheat Berries ground to flour
2 tablespoons sugar
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt
8 tablespoons (113g) cold unsalted butter, cut into ¼-inch cubes
¾ cup (185g) cold buttermilk
In a large bowl, mix together the all-purpose or whole grain flour, sugar, baking powder, baking soda, and salt.
Work in the butter with a pastry blender until the mixture resembles coarse meal.
Pour in the buttermilk and squeeze the dough through your hands until the dough just holds together. Knead the dough just until the flour has absorbed the liquids.
Place the dough back in the bowl and seal tightly with plastic wrap. Store in the refrigerator for at least 30 minutes or up to 2 hours.
Preheat the oven to 425°
Dust a rolling pin with flour. Roll the dough into a 10 × 10-inch square that is 1-inch thick.
Cut out 12 rounds using a 2½-inch round cookie cutter.
Place the biscuits on a baking sheet and bake for 18 to 20 minutes until golden. Serve warm.
EINKORN DROP BISCUITS
2 cups (240 g.) Jovial All-Purpose Einkorn Flour
1 tablespoon baking powder
½ teaspoon cream of tartar
½ teaspoon sea salt
8 tablespoons (113 g) cold, unsalted butter, cut into 1/4-inch cubes, plus more for baking
¾ cup (180 g) cold whole milk
1 tablespoon maple syrup
Preheat oven to 425 degrees.
In a large bowl, mix together the flour, baking powder, cream of tartar and salt.
Work the butter in with your fingers until the mixture resembles a coarse meal.
In a small bowl, whisk together the milk and maple syrup. Add to the flour mixture and using a fork, mix until the flour is just absorbed.
Drop 12 mounds of dough (about 2 tablespoons each) onto a buttered baking sheet, spacing them 2 inches apart. Place a dab of butter on the top of each biscuit.
Bake for 10-12 minutes until the edges are golden brown. Let cool slightly before removing from the baking sheet. Serve warm.
CHEDDAR CHEESE BISCUITS
Leave out the maple syrup. Add about ½ cup of grated cheddar cheese to batter. (A few chopped jalapenos are great in these as well!)