einkorn biscuits with miso honey butter
Perfect, butter biscuit.
Fluffy, buttery, flakey, einkorn biscuits are a simple easy recipe to whip up with a roast chicken dinner or Thanksgiving. Add your favorite jam or try my sweet and salty miso honey butter to smother on top. Either way you can’t go wrong with these simple homemade biscuits.
Einkorn flour is my new favorite ingredient.
I was first introduced to Einkorn flour by Shaye Elliot of the Elliot Homestead. Ever since then, I have been in love. I've used Einkorn flour in all sorts of baked goods, but thanksgiving grew nearer, I realized I never used it in biscuits. There hasn't been a more perfect match. These homemade biscuits are simply delicious on their own, with jam or butter. I can't help but imagine how irresistible they would be served alongside a Thanksgiving meal and a healthy slathering of gravy and cranberry sauce. The best part is these easy biscuits can be made ahead of time and kept in the freezer. Just throw in the oven when you are ready, and 18 minutes or so later you have an unbelievably fluffy, and buttery biscuit. There is no Thanksgiving biscuit I’d rather eat.
What is Einkorn Flour?
You may have heard of Einkorn flour in some health and homesteading circles as the new favorite flour. I love it so much that I rarely even use AP flour anymore. Einkorn flour is perfect for baking because of its natural buttery, nutty flavor, and silky texture. Wheat flour lacks so much flavor comparatively. Einkorn has totally transformed my baked goods into something truly delicious.
If you’ve been to Europe and wondered why everyone can eat so much pasta, it’s all in the variety of wheat. Einkorn wheat is the only wheat that hasn’t been hybridized, like others in the USA. This flour is much easier to digest than typical wheat flour due to the weakened gluten content. It’s not gluten-free but is easier on the digestive system than traditional wheat flour. Einkorn flour has about 30 percent more protein and 30 percent less starch than flour made from modern wheat. It's higher in protein and rich in antioxidants like lutein and carotenoids. Some people who are sensitive to gluten have found they can einkorn flour with no issues. If you’re interested in finding out more check out jovial foods einkorn flour here.
Let’s get started!
These homemade Einkorn biscuits only have six ingredient. Einkorn flour, baking powder, baking soda, salt, butter and buttermilk.
BAKING
Einkorn Biscuits
With Miso Honey Butter
Cook Time: 18-20 minutes Yields: 7-8 biscuits
INGREDIENTS
2 1/4 cup Einkorn Flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup buttermilk (you can also use 3/4 cup milk mixed with 1 tablespoon white vinegar)
1 stick (1/2 cup) cold unsalted butter + 3 tablespoons melted butter
Miso Honey Butter
1/2 stick unsalted butter at room temperature
3 teaspoons honey
1 teaspoons white miso
Notes
The key to this recipe is keeping the ingredients cold. If needed you can place the dough in the freezer or fridge for a bit before baking.
Depending on the exact size of your cast iron and cutter this recipe will yield 7-8 biscuits, if you use all the dough.
INSTRUCTIONS
Preheat the oven to 425 degrees Fahrenheit. Grease a cast iron pan with a little butter. I used a 12 inch cast iron pan but a 10 inch would work too, your biscuits will just be closer together.
In a large bowl whisk Einkorn flour, baking powder, baking soda and salt.
Cut the cold unsalted butter into small 1/2 inch cubes. Add the butter cubes into the flour. Using your hands, coat the butter cubes in the flour. Then with your thumb and first finger, smash the butter into the flour until it is about the size of a pea and resembles a course meal. You can also use a pastry cutter or a fork to do this.
Next using a fork, slowly add in the buttermilk until just combined. At this stage you’ll have a shaggy dough.
Pour the dough out onto a floured work surface. Using your hands and a rolling pin shape, and flatten the dough into a rectangle about 1/2 inch thick.
Folding the dough helps create more buttery layers and a nice flakey texture. Fold the dough in thirds, like a letter, bringing one side over the other and flattening out to 1/2 inch thick again. Repeat this one more time.
With a rolling pin, flatten the dough into a rectangle with a 1/2 inch thickness. Using a 3 inch biscuit cutter or water glass cut out the biscuits and place in greased cast iron pan, leaving a little room between each. Re roll out scraps until pan is filled. Note: if your dough has become super soft or left out too long you can place these in the fridge to firm up. You want the dough to be cold going into the oven.
Brush the biscuits with melted butter and place in the preheated oven for 18-20 minutes until golden brown. Serve warm.
Miso honey butter
In a mixing bowl or by hand whip the butter, miso and honey until combined and fluffy. Serve alongside your biscuits and enjoy!
