Homemade Einkorn Buttermilk Biscuits Recipe Video (2024)

FAQs

Does einkorn flour bake differently? ›

Because einkorn contains less starch than regular wheat, cakes can bake a bit denser so we like to add an extra egg or egg white to the batter. Beat less and at lower speed or by hand for lighter textures in cakes and muffin recipes.

A non-fluffy, flat biscuit can be caused by a few things: too much liquid in the dough (resist the urge to add more buttermilk to make the dough come together and use the heat of your hands and a bit more kneading instead). Over-mixing the dough can cause flat biscuits.

The basic formula is: 24 ounces of water by weight, 32 ounces flour by weight, or 750 grams water/1,000 grams flour. But because the gluten is lower, the rise was less exuberant, the resting loaf spread sideways, and the result was denser than what I get with white all-purpose flour.

I'm using freshly grounded whole grain Einkorn flour in the video, which can be much stickier. ✨ Einkorn has very weak gluten, therefore the dough won't be very elastic, hence the stickiness. The more you knead and work your dough, the more sticky it will be.

Virgin Wheat flour uses the grain einkorn rather than regular refined wheat grains. It is non-processed, non-hybridized, non-GMO and has a low glycemic load, meaning it won't spike your blood sugar level.

Usually, but with a few changes. When substituting einkorn for all-purpose flour in a recipe, you would want to decrease the amount of liquids. In some recipes like pancakes, cakes, cookies, and muffins, you may be able to substitute einkorn for whole wheat flour.

Use Cold Butter for Biscuits

When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside. We default to our Land O Lakes® Salted Butter when baking biscuits.

Heavy cream provides rich butterfat that gives the biscuits tenderness and flavor, as well as moisture from its water content. The formula requires minimal mixing, reducing the risk of too much gluten development.

If you start asking around, any Southern chef, Southern Living Test Kitchen pro, or biscuit-making family member will swear by White Lily flour. Generations of bakers have claimed it as the secret to the perfect, flaky biscuit.

All einkorn bread doughs are basically no-knead, because excessive kneading does not help develop einkorn's gluten. Avoid using a standing mixer to knead einkorn bread dough.

Should you sift einkorn flour? ›

Sifting makes the einkorn flour much easier to mix into the other ingredients without lumps forming. This is especially important for einkorn flour because it is slower to absorb the liquids in the recipe than regular all-purpose flour and you can end up with dry flour clumps if not careful.

The whole grain is just the berries ground into flour with nothing removed. The all-purpose flour has had the bran and the germ removed. So it's a white flour and is much less nutrient dense and flavorful than the whole grain flour.

If this is the first time you are working with einkorn at 100%, I'd suggest you start with 65-70% hydration and work it up through a few successful bakes, if desired.

If making a 100% whole grain sourdough bread is your goal, prepare your sourdough starter by feeding it with whole grain einkorn or yecora rojo flours. I fed my starter einkorn flour for the first two recipes, and for the third recipe, I used a mix of all my ripe starters (60g rye starter, 40g all purpose starter).

You want to soak whole grains or whole grain flour to deactivate some of the anti-nutrient phytic acid contained in the whole grains. When you deactivate some of the phytic acid, your digestive system can better absorb the minerals in the bran and the germ of the whole grain.

Einkorn can be categorized as extra soft wheat since the hardness index is below 50, while emmer can be categorized as hard wheat similar to common bread wheat.

Easier to Digest Einkorn flour has roughly 30% more protein and 30% less starch than flour made from modern wheat. It also contains less gluten than modern wheat cultivars that were developed in the 20th century. Consequently, it's easier to digest even if you suffer from gluten sensitivity.

Si t your packaged einkorn lour through a fine sieve or lour si ter before measuring. Just like with all flours, sifting packaged einkorn flour will give you a much more accurate measurment.

The type of flour and the percentage of wheat associated with that flour is very important, as hard and soft wheats have different protein percentages that can impact the softness, crispness and chewiness of a recipe.