We love Southern style biscuits with sausage and eggs, homemade soup, or really with any meal. They’re also delicious with raw honey or homemade jam! Our favorite recipe is made with Einkorn flour and butter. These always turn out tender, flaky, and delicious. Serve them hot out of the oven with extra butter.
- 2 cups organic einkorn high extraction flour — I used Jovial einkorn high extraction flour [Please see author’s response about this choice in her reply to questions in the comments.]
- 1/2 teaspoon salt (I used Celtic Sea Salt)
- 2 teaspoons baking powder (I used aluminum free Rumford)
- 1/2 cup cold pasture-raised butter
- 2/3 cup milk (I used whole raw milk from a local dairy: Healthyway Dairy)
- Preheat oven to 425 degrees Fahrenheit.
- Combine dry ingredients. Cut butter into dry ingredients until crumbly. I use a pastry blender (similar to this one), but you could also use a food processor. Add milk slowly while lifting flour mixture with a fork, just until dough forms a ball. You may not need the entire 2/3 cup. I usually don’t use it all. Einkorn flour usually needs less liquid than other flours. Pat out dough on a floured board or counter about ½ inch thick. Knead gently a few times, but do not overwork. Cut with a biscuit cutter (like one in this set).
- Bake on an ungreased cookie sheet (like this one) in preheated oven for 10 to 15 minutes or until lightly browned. Makes 8 to 12 biscuits depending on the size of the cutter.
- Serve hot with extra butter. Enjoy!
- Note: The links to products are for your convenience and information only. They are not affiliate links. I get no compensation for your purchase.
Can’t wait to make this tontie with the kiddos!
Sydney Kapustinski says
Sounds yummy! So does einkorn not need to be fermented for a bit? It’s fine to just use it straight?
When the package says “all purpose flour”, does that mean that it is not whole wheat? Most other all-purpose flours are not. I thought I would ask, as I cannot tolerate the taste of whole flours, whether einkorn, spelt, or modern wheat.
Carolyn Biggerstaff says
According to Jovial: “Our whole wheat/whole grain flour is just our organic einkorn wheat berries ground into flour. Our AP (all-purpose) flour is the whole grain flour with only 20% of the bran and germ removed so it’s a little lighter and finer than our whole grain flour. It is also our most popular einkorn product. Our traditional pastas, cookies and crackers are made from the AP flour. Our whole wheat pasta is made from our whole wheat flour.” There are other brands of Einkorn flour, but I prefer Jovial for taste.
I know einkorn is lower in gluten and starch than modern, hybridized varieties, but does it also have a lower content of anti-nutrients? I would think the phytic acid still needs to be neutralized through fermentation or sprouting because even though it’s considered the best wheat, einkorn is still a grain.
John K O'Bryan says
^ Correct, Cody and Sydney, Einkorn should still be processed in the ways we’re used to with all other grains/seeds. In this recipe there is liquid, so you could and should use a sourdough in place of flour + milk, or soak the flour in the fermented dairy product of your choice.
Einkorn is technically gluten free and consumable as is for celiac sufferers, but shouldn’t be thought of as any more easily digestible than spelt for example, in my opinion. People are using einkorn flour as a crutch to avoid gluten, not realizing that they’re essentially baking an improperly prepared, non-organic, white flour food (albeit technically non-wheat).
Sourdough is probably a superior neutralizer to anti-nutrients and certainly a most cost effective one, but for recipes like pie crusts that call for no liquid, sprouted flours can be used like this one: https://onedegreeorganics.com/products/organic-sprouted-spelt-flour/
Kristen Williamson says
I’m new to this so I’m a little lost. Above the recipe says she doesn’t need to soak. You mention a sourdough replacement but I’m not sure what to replace. I have my starter supplies ready to make a starter in June so I’ve researched that part! I’m just not sure how to alter the recipe (and a bit confused why the website has a recipe that needs modification…..) Any help appreciated!
Carolyn Biggerstaff says
This recipe was intended to be as close to traditional Southern biscuits as possible. Ideally, wheat should be soaked or fermented before using; however, these biscuits are made with the best ingredients I could find while still staying true to the Southern style. For daily bread, I personally prefer and use sprouted sourdough wheat bread.
Just made some. They taste wonderful, and the fact that einkorn contains lutein, which is great for the eyes, makes these biscuits a win-win!!