How to Make Einkorn Buttermilk Biscuits From Scratch

Mixing bowl
Spoon
Measuring cup
Measuring spoons
Biscuit cutter - I like to use a regular-size mason jar ring. You can use anything you have on hand. A cup will also work.
Cast iron skillet - I like the crispy bottom a cast iron skillet gives biscuits. If you do not like a crispy bottom try using a baking sheet.
Whisk
Fork
Rolling Pin

4 cups whole wheat einkorn - I used freshly milled whole wheat einkorn flour for this recipe.
2 cups buttermilk
½ cup butter (room temperature) - I use salted butter but if you want less salt you can use unsalted butter.
½ cup lard (room temperature) - Do NOT substitute with any liquid cooking fats.
2 tsp salt
4 tsp baking powder
Lard or butter - to grease cast iron skillet.
Flour - for lightly dusting your work surface.

Preheat oven to 500°F. Prep your cast iron skillet by coating it with lard or butter to prevent sticking.
In a mixing bowl add the einkorn flour, salt, and baking powder. Using a whisk combine the dry ingredients until it is well combined and you are sure there are no clumps of baking powder.
Add the room-temperature butter and lard. Using a fork (or your hands) combine the butter and lard into the dry ingredients.
Once it is well incorporated, add in the buttermilk. Using a spoon or your hands combine the buttermilk into the mixture until it is well combined.
Lightly flour your work surface and turn the biscuit dough out. Using a rolling pin or your hands roll the dough out until it is about a 1/2 inch thick. Using a biscuit cutter or mason jar ring cut out the biscuits. After cutting out the biscuits combine the excess dough and repeat step 5 until all biscuit dough is used.
Place the cut-out biscuits into a greased cast iron skillet and Bake for 12 - 15 minutes or until the tops are slightly golden brown. Allow to cool for 10 minutes before serving.

Store in an airtight container or ziplock bag and keep at room temperature. If stored properly they will last 2 - 3 days.

Serving: 1 biscuit | Calories: 210kcal