Honeyed Einkorn Biscuits

Einkorn Biscuit Dough

Einkorn Biscuits

Honeyed Einkorn Biscuit
There’s not much that beats a good warm biscuit in the morning served with butter and honey. Of course if that biscuit is made with einkorn flour and doesn’t contain any ...refined sugar, even better! For this recipe, you don’t need to fuss with a rolling pin or any fancy equipment: simply pat the dough out with your hands and cut your biscuits using a round cutter or an inverted glass (or slice them into squares using a sharp knife). These come together in no time requiring little effort but yielding big happiness!

Tips For Baking Biscuits

● The key to the best biscuits is cold butter
● You can keep your butter as cold as possible by handling the dough as little as possible until it gets into the oven
● As the dough is going to be sticky, we recommend to generously flour the surface you’re working on

How to Make Einkorn Honey Biscuits

These delicious einkorn biscuits with honey come together in no time. Here’s how it’s done! Work the butter into your dry ingredients until it resembles a coarse meal (some small chunks of butter are ok). Then pour in the buttermilk and honey and, using your hands, form into a sticky ball of dough. Flatten it into a chubby disk and put it in the fridge for at least 30 minutes.

When your dough has chilled, preheat the oven. Flour your surface and pat the dough into a round shape about 1 ½ inches thick. Slice the dough into biscuit rounds and put them in the oven on a baking sheet 2 inches apart. Bake for 20-25 minutes, or until biscuits are golden brown.

Cool on the baking sheet and serve warm with butter and honey.

 

 

Homemade Einkorn Biscuits with Honey

Ingredients

  • 3 cups (360 g) All-Purpose Einkorn flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 8 tablespoons (113 g) cold unsalted butter, cut into 1/4-inch cubes
  • ¾ cup plus 2 tablespoons (182g) cold buttermilk
  • 3 tablespoons honey, liquid at room temperature, plus more for serving

Instructions

  1. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Work in the butter with a pastry blender or your fingers until it resembles coarse meal (some small chunks of butter are ok).
  2. Pour in the buttermilk and honey and, using your hands, bring the dough together into one mass, getting all the dry bits off the bottom of the bowl. Expect the dough to be sticky!
  3. Lay the dough down on top of a piece of plastic wrap and flatten into a chubby disk. Cover with the plastic wrap and refrigerate for at least 30 minutes and up to 3 hours.
  4. Preheat the oven to 400°F.
  5. Sprinkle a generous handful of flour onto a clean countertop and remove the chilled dough from the refrigerator.
  6. Take the disk of dough and pat into a round shape (doesn’t need to be perfect) about 1 ½ inches thick. If your dough sticks to your hands or the counter, use more flour.
  7. Using a round cookie cutter of your choosing (or an inverted glass) slice the biscuit rounds and lay 2-inches apart a large baking sheet.
  8. Re-gather the dough scraps, pat out again, and cut additional biscuit rounds until you’ve used all your dough.
  9. Bake for 20-25 minutes, or until biscuits are golden brown.
  10. Cool on the baking sheet.
  11.  Serve warm or room temperature with butter and honey.