Rusty’s had some unexpected extra days home from his fire season as of late, and he’ spent Labor Day morning creating in the kitchen. If you’ve been following along for long, you know that he’s a wizard when it comes to baking, especially breakfast items, and these biscuits are no different. We hope you’ll enjoy!
*note: if you’re looking for a gluten/grain free option, check out our old favorite buttery biscuit recipe HERE!
You’ve got a couple options with this recipe depending on whether you’re leaning into the Sourdough Sisterhood or not: one uses sourdough discard and one uses buttermilk; both are delicious!
We enjoyed these straight out of the oven with butter and spun honey. They’re also delicious cool and kept well for two days (we couldn’t make them stick around for longer than that). We plan to make some sausage gravy from our CSA pork share for our next batch.
Happy baking!
einkorn biscuits
WHAT YOU NEED:
- 105g einkorn flour
- 105g organic unbleached white flour*
- 1.25 tsp baking powder (aluminum free)
- 1 tsp sea salt
- 2 tsp coconut sugar
- 1/8 tsp baking soda
- 1/2 cup grass fed butter (113g), cut into 1/2″ chunks and frozen
- 1/2 cup organic buttermilk OR 1/4 cup starter + 1/4 cup organic milk (+ approx 1 tablespoon if needed)
*you could also make these with all white flour or try swapping in whole wheat or rye as well.
WHAT YOU DO:
- preheat oven to 400F
- mix together all dry ingredients into stand mixer bowl
- add butter, and mix until mix is in tiny pea sized pellets
- add initial milk (and starter if using) and mix immediately, until loose, somewhat dry dough forms (if it doesn’t come together to a dry dough, add little splashes of additional milk until it does)
- on countertop, shape dough into 6″ x 6″ square, cut into 4 equal parts, and stack them on top of each other
- roll stack out into a square that is an even 1.5-2″ thickness, and cut into 6 equal pieces
- place into freezer on baking sheet for 10 minutes
- place in oven and reduce heat to 385F
- bake between 20-25 until biscuits are golden brown
- let cool and ENJOY!
*Notes:
- work quickly so the butter stays as close to frozen as possible
- work the dough as little as possible so it keeps fluffy and flakey
I hope you enjoy these as much as we do! If you make them, I’d love to hear your thoughts or see a photo! Tag @laura.radicalroots.
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