Einkorn Biscuits
I grew with my Memaw’s Biscuits. They were the food that everyone associated with her kitchen. As a teenager I learned to make them along side her. She had no recipe just a certain biscuit bowl and she knew how much of each ingredient looked and felt right. Unfortunately, Memaw’s biscuits were a product of their time and they were filled with crisco and bleached flours.
I have worked to recreate Memaw’s Biscuits with whole food ingredients, including much more digestible Einkorn Flour. We never make these in a small batch, we always make a batch to eat right way and freeze the rest formed, but uncooked.
There are several methods that can be used, but today I will share the food processor method.
Large Batch - Einkorn Biscuits
All-purpose flour can be interchanged with this recipe, though fresh ground whole wheat flour will require a different method to achieve a good result.
Servings: 18 Prep time: 25 min Cook time: 30 min
Ingredients
17 1/2 Cups All-Purpose Einkorn Flour
1 1/4 Tsp Baking Powder
1 Tsp Baking Soda
1 TBS Salt
16 TBS Grassfed Salted Butter
3 Cups Milk or Buttermilk (preferably grass-fed, raw)
1 1/2 TBS of Vinegar (if you do not have Buttermilk)
Directions
Preheat oven to 375*
Chop fourteen tablespoons of grassfed butter into 1/2” cubes and put in freezer to chill.
Add flour, baking powder, baking soda, and salt to food processor and blend to combine.
Place remaining 2 TBS of butter in 9” round pan and place in oven to melt.
If not using Buttermilk, add vinegar to whole milk and stir well. Set aside.
Add chilled butter to food processor and pulse until butter is well incorporated. It should look crumbly and there should be no more large hunks of butter.
Remove biscuit pan with melted butter from oven and set aside.
Stream milk mixture into food processor as it pulses. It should be a fairly wet dough, this is key to the texture.
Carefully coat hands in melted, yet slightly cooled butter and form medium sized biscuit. Place biscuit in pan. Repeat until pan is full, recoating hands to prevent dough from sticking. You want the dough smooth, not shaggy.
Place filled pan of fresh biscuits into oven and bake until golden brown and cooked through approximately 20-30 minutes.
For Frozen Make Ahead Biscuits
Form remaining biscuits and place on a cookie sheet lined with parchment paper spread apart. Freeze these uncooked, once frozen transfer to an airtight container.
To bake frozen biscuits, remove from freeze and bake frozen at 350* until completely cooked. Approximately 30-45 minutes. If they brown too fast place foil or lid over top.
