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!
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