Description
Fluffy, buttery, and delicious, these homemade einkorn biscuits are guaranteed to be a new family favorite. They are made with wholesome pantry staple ingredients, and then baked in a cast iron skillet to achieve even better texture. A must try!
Ingredients
Units
Scale
- 4 3/4 cups all purpose Einkorn flour
- 2 tablespoons baking powder
- 2 teaspoons baking soda
- 1/4 tsp salt
- 3 sticks cold salted butter (grated or cubed)
- 2 large eggs (beaten + 1 egg for egg wash)
- 1 1/2 cups buttermilk
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add in the grated butter and work into the dough using a pastry blender or fork. Continue working the butter into the dough until it resembles a coarse, crumbly texture.
- Using a wooden spoon, stir in 2 beaten eggs and 1 1/2 cups of buttermilk until just combined. If the dough is too dry, add in more milk 1-2 tablespoons at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for at least 30 minutes or up to overnight.
- Once the dough has chilled, preheat oven to 425 degrees.
- On a lightly floured surface, begin gently rolling out the dough until it is about a 1/2 inch thick.
- Use a round biscuit cutter or mouth of a mason jar to cut out the biscuits. If necessary, collect and pat out extra dough as needed to make more biscuits.
- Arrange the biscuits into a well seasoned cast iron skillet, making sure they are all touching.
- In a small bowl, beat together the remaining egg + 1 tbsp of milk to create an egg wash. Brush the egg wash onto the top of each biscuit before baking.
- Bake until golden brown, about 15-20 minutes.
- Serve warm with your favorite toppings.
- Store these biscuits in an airtight container for up to five days.
Notes
- Buttermilk: To easily make buttermilk at home, just add 1 tablespoon of vinegar to 1 1/2 cups of regular milk and let it sit for 5-10 minutes. If you don’t have any vinegar on hand, regular milk works just fine as an easy swap.
- Butter: Make sure to use very cold butter. Sometimes I will even add the butter to the freezer for a few minutes to make sure that it is extra cold. The key to flaky biscuits is very cold butter!
- Baking: If you don’t want to bake the biscuits in a cast-iron skillet, they can be baked on a parchment paper-lined cookie sheet.
- Make Ahead Instructions: Prepare the biscuit dough, cut out the biscuits, then place them on a baking sheet. Cover tightly with plastic wrap and refrigerate for up to 24 hours before baking.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
