To me the perfect lazy Sunday breakfast always includes homemade buttermilk Einkorn biscuits. There is something about making biscuits that is so satisfying. Forget that stuff out of a can! Throw some flour around and make things messy, the family will think you slaved for hours! Whether you go the distance with homemade sausage gravy and all the fixings or just some fresh squeezed juice and biscuits with quality butter and local honey, you can’t go wrong!
Einkorn Buttermilk Biscuits
In a medium bowl add
- 2 1/2 C Young Living Einkorn Flour
- 1 Tablespoon * Baking Powder (Aluminum Free)
- 1/2 Teaspoon Salt (I prefer Redmond Real Salt)
- 1/4 Teaspoon Baking Soda
Mix well, then add:
- 6 Tablespoons of cold butter that has been chopped in 1/2″ chunks
Cut butter in flour mixture with pastry/dough blender until butter is the size of peas (can also be done in food processor)
- Add 3/4 Cup cold Buttermilk and mix until just combined! Mixture should be on the wet side
Place dough on a surface that has been dusted with einkorn flour
Sprinkle top of dough with flour and gently pat into approx. 8 in diameter circle, fold in half (pastry/dough scraper is helpful here, this dough is tacky), sprinkle with more flour as needed to keep from sticking and gently pat out again to approx. 8 inch diameter circle and at least 1 inch deep, up to 2″ if you like extra thick biscuits.
Cut using 2 1/2 inch diameter biscuit cutter, once cut place on cookie sheet, for crispy edges space 1 in apart, for softer edges place them touching each other.
Bake at 425 for 12-16 mins until golden brown.
Depending on how thick they are cut, recipe makes 8 – 10 biscuits.
* Once opened Baking powder has a shelf life of 9 to 12 months. To test if yours is still fresh, stir about half a teaspoon of baking powder into a cup of hot water. If it immediately starts to fizz, it is still fresh and ready to use! If no fizz your biscuits will not rise properly!
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