Einkorn Buttermilk Biscuit recipe that combines rich, buttery flavor with an airy texture, these Einkorn Buttermilk Biscuits are the answer. Made with einkorn flour—a nutritious ancient grain—these biscuits are a wholesome and delicious alternative to their traditional counterparts. Einkorn flour offers higher protein and lower gluten content, resulting in light, fluffy biscuits with a delightful nutty undertone.

What You’ll Need for These Flaky Biscuits

Here’s a breakdown of the essential ingredients for making these mouthwatering buttermilk biscuits:

• Einkorn Flour: This ancient grain is the star of the recipe, offering a unique flavor and nutritional benefits.
• Butter: Cold, high-quality grass-fed butter, such as Kerry Gold or Costco Kirkland, works best.
• Buttermilk: Use low-fat or regular buttermilk for that tangy flavor and perfect texture.
• Baking Powder & Baking Soda: The leavening agents ensure your biscuits rise beautifully.
• Salt: Enhances the overall flavor of the biscuits.

Tips for Making the Best Einkorn Biscuits

1. Use Cold Ingredients
   • Keep your butter and buttermilk chilled. Cold butter ensures flaky layers, and cold buttermilk helps maintain the dough’s structure.
2. Avoid Using Your Hands
   • Opt for a food processor or a pastry cutter to blend the butter into the flour. Warmth from your hands can soften the butter, disrupting the flaky texture.
3. Don’t Overmix
   • Gently mix the wet and dry ingredients until just combined. Overmixing can make the dough dense, especially when working with einkorn flour.
4. Master the Lamination Process
   • Rolling and folding the dough creates layers for flakiness. Handle the dough lightly and add minimal flour to avoid making it too dry.
5. Work Quickly
   • To keep the butter from melting, work efficiently. If needed, refrigerate the dough between steps.

Step-by-Step Process for Flaky Buttermilk Biscuits

1. Prepare Your Dry Ingredients
   • In a food processor, combine einkorn flour, baking powder, baking soda, and salt. Add cubed cold butter and pulse until the butter forms pea-sized pieces.
2. Incorporate the Wet Ingredients
   • Transfer the flour mixture to a large bowl. Pour in the cold buttermilk and gently mix until just combined. The dough should be sticky but manageable.
3. Shape the Dough
   • Turn the dough onto a lightly floured surface. Form it into a ball without overworking.
4. Laminate the Dough
   • Roll the dough into a rectangle. Fold one side over the center, then fold the other side like a letter. Roll out again and repeat 3-5 times to create layers. Dust lightly with flour as needed.
5. Cut the Biscuits
   • Roll the dough to a 1-2 inch thickness. Use a biscuit cutter to cut out rounds. Arrange them in a greased cast iron skillet or on a baking sheet.
6. Bake to Perfection
   • Preheat the oven to 425°F. Bake the biscuits for 15-18 minutes or until golden brown. Optionally, brush the tops with melted butter for an extra touch of richness.

Why Choose Einkorn Flour?

Einkorn flour, a time-honored grain, is making a comeback for its remarkable nutritional profile and unique flavor. Here’s why it stands out:

• Rich in Nutrients: Einkorn retains its bran and germ, offering fiber, vitamins B and E, and healthy fats.
• Digestibility: Its lower gluten content makes it easier for some people to digest compared to modern wheat.
• Flavor Profile: The nutty and slightly sweet taste adds depth to baked goods.

Discover More Einkorn Recipes

If you’re new to baking with einkorn, explore other recipes like einkorn bread, pancakes, or scones. For tips on working with this flour, check out our Einkorn Flour Beginner’s Guide.

Quick Einkorn Biscuits Made with Buttermilk

Recipe by Cookingpoint.net

0.0 from 0 votes

Course: Biscuits

Servings

10

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

These biscuits are soft, flaky, and ready in no time. Perfect for any meal or as a standalone treat.

Ingredients

• 2.5 cups all-purpose einkorn flour (plus extra for rolling)

• 1/2 cup cold salted butter (cut into small cubes)

• 1 cup low-fat buttermilk

• 1 tbsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt (use more if using unsalted butter)

Directions

• Set the oven to 425°F and lightly grease a cast iron skillet or baking sheet.
• Combine Dry Ingredients
• In a food processor, mix einkorn flour, baking powder, baking soda, and salt. Add the cold butter cubes and pulse until pea-sized pieces form.
• Add Buttermilk
• Transfer the mixture to a bowl. Pour in buttermilk and gently mix until just combined.
• Roll and Fold
• Roll the dough onto a floured surface. Fold into thirds like a letter, roll out, and repeat 3-5 times to laminate.
• Shape and Bake
• Roll the dough to 1-2 inch thickness and cut biscuits. Arrange them in the skillet and bake for 15-18 minutes until golden. Brush with melted butter if desired.