- 3 1/4 C all-purpose einkorn flour we use Jovial brand available online or here in Lubbock at Natural Grocers or Vitamins Plus
- 2 1/2 tsp sea salt
- 3 1/2 tsp baking powder not soda
- 1 C cold butter OR 1/2 C cold butter and 1/2 C cold pastured lard you can purchase lard from Holy Cow Beef here in Lubbock or check your local health food grocery store
- 1 C buttermilk we purchase Kalona Supernaturals brand at Natural Grocers or Sprouts
- In a large mixing bowl mix together the first 3 ingredients.
- Cut your butter and lard, if you’re using it, into little cubes.
- Add your cold fat to the dry ingredients. If you’re using lard just drop little bits of it in the bowl with a spoon.
- With a large fork or pastry cutter (like this one) begin to cut in the fat. You will do this for a few minutes, pressing and cutting the dry flour into the fat until the fat is evenly distributed and your mixture is gravely. I end up usin my fingers before it’s all said and done! It’s OK if there are still little chunks of fat here and there. In fact, many would say this is a hallmark of a perfect biscuit!
Add the buttermilk and stir with a large fork or spatula until the flour/butter mixture is all just incorporated and makes a ball of dough in the center of the bowl.
- Cover the bowl and let it sit for about 15 minutes. Einkorn needs time to absorb the liquid and fats in the dough.
Meanwhile, preheat your oven to 425 (einkorn also benefits from a higher oven temp) and butter up 2 round baking pans or square Pyrex dishes. You can even use an oven proof pan like a cast iron skillet. You just want a dish (or 2) that will make the biscuits group together and touch so they rise up instead of spread out as they bake. But, if all you have is a cookie sheet, thats OK!
Now, flour your countertop with some more einkorn and put your ball of biscuit dough on the surface. Knead it a few times with your hands just so it’s a nice, consistent ball that holds together nicely.
- Next, with a rolling pin, or your hands if you prefer, roll the dough out to about 3/4 to 1 inch thick.
Use a biscuit cutter or the top of a glass or whatever you have that’s biscuit size and cut out dough circles. If the dough is sticking, dip your cutter into some flour.
- Gather up remaining dough into a ball and roll it out to an inch thick and cut the rest of your circles. Do this until you’re out of dough.
Place the biscuit rounds in your buttered dish snug up against each other and fill the dish. You may have to do this in 2 batches. The standard biscuit pan only fits 7 or so biscuits at a time.
Bake your biscuits at 425 for about 18 minutes or until the tops start to brown. If you have 2 pans or a larger pan of biscuits in at once you may need more bake time.
Makes 12-14 biscuits or about 2 pans worth
For a savory version to pair with soup or another meal add 2 – 3 cloves fresh chopped garlic and 1/4 – 1/3 C fresh chopped chives to the flour mixture along with your cubes of butter. SOOOO delicious!