Southern Buttermilk Einkorn Biscuits
Experience the comforting taste of the South with my Southern Buttermilk Einkorn Biscuits. Combining my grandmother's old-fashioned recipe with the benefits of Einkorn flour, this recipe is perfect for beginners and experienced bakers. Bake up a batch of light, golden biscuits that will bring homemade warmth to any meal.
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Servings: 6 to 8 depending on the size biscuit you make
Calories: 303kcal
Equipment
Ingredients
- 2 ½ cups all-purpose flour or Einkorn flour
- 1 Tbs baking powder
- ½ tsp salt – if you use salted butter; 1 tsp for unsalted butter
- 6 TBS cold salted butter or lard - keep butter and lard in the fridge or freezer until ready to use
- ½ cup cold buttermilk - you can use whole milk or make your own buttermilk OR you can use 3/4 – 1 cup of milk and omit the water (this is what I usually do, but I make buttermilk)
- ¼ –½ cup water (you may not use all of it)
Instructions
- Preheat the oven to 400°F and place your cast iron skillet in the oven to warm.If you don’t use a cast iron skillet, just preheat the oven.
- In a large bowl, combine the flour, baking powder, and salt.
- Cut in the cold butter or lard until the mixture resembles coarse crumbs. Be careful not to overwork it—keeping the butter cold is key to flaky biscuits.
- Make a well in the flour mixture and add the buttermilk and ¼ cup of water, OR 3/4 cup of buttermilk (milk) if you prefer not to use water.
- Gently mix with a pastry blender or wooden spoon. If the dough is too dry, add a little more buttermilk and/or water.Remember, Einkorn doughs are stickier than others, but you don’t want them wet.
- Prepare the skillet by removing it from the oven and adding just enough oil to cover the bottom of it.
- Lightly dust a saucer with flour. Use a spoon to scoop out enough dough for the size biscuit you want, and roll it gently in the flour. You can skip this step if you use the roll and cut method or drop spoon method. See instructions above for both of these methods
- Shape the biscuits into rounds and place them in the skillet, turning each one to coat both sides until you have used all the dough.Handle the dough as little as possible to keep your biscuit light and fluffy.
- Bake for about 20 minutes or until the tops are golden brown.
- Turn them out until cool to the touch, butter them, add bacon, eggs, or gravy, or just eat them like they are. Delicious!
Nutrition
Nutrition Facts
Southern Buttermilk Einkorn Biscuits
Amount per Serving
Calories
303
Calories from Fat 117
% Daily Value*
Fat
13
g
20
%
Saturated Fat
8
g
50
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
32
mg
11
%
Sodium
518
mg
23
%
Potassium
87
mg
2
%
Carbohydrates
41
g
14
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
6
g
12
%
Vitamin A
383
IU
8
%
Calcium
152
mg
15
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.