Homestyle Einkorn Biscuits( Dairy Free)

YOUR FAMILY WILL LOVE THESE FLUFFY HOMESTYLE BISCUITS THAT ARE MADE WITH THE NUTTY FLAVOR OF EINKORN FLOUR AND WILL NEVER KNOW THEY ARE DAIRY FREE.

Sunday mornings are big breakfast mornings in our house. While everyone is still sleeping and the house is quiet, I like to get up and start getting my hands full of flour in the kitchen. Biscuits are my son’s favorite and LOVES when he gets fresh out of the oven biscuits with homemade jam.

As a family, we like to eat a lot of sandwiches , and when I don’t have fresh bread made , these biscuits are a quick way to make a sandwich in a hurry. These are great for biscuits and jam, biscuits and gravy, little chicken or tuna sandwiches and nice with any meal.

When a dairy allergy hit our family, I had to find new ways to bake these yummy biscuits, will they still rise? will they still taste good without the butter and buttermilk?

The answer is YES! They taste just as wonderful and just as fluffy as any classic homestyle biscuit. The einkorn flour used in this recipe makes these so light and fluffy. These can be made as drop biscuits or rolled out. I prefer to roll them out for a flakier biscuit.

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WHAT YOU NEED TO MAKE EINKORN HOMESTYLE BISCUITS

2 cups all purpose einkorn flour ( I use Jovial)

1 tablespoon baking powder

1/2 teaspoon sea salt

5-6 tablespoons of coconut oil ( solid and chilled) or plant based butter (chilled)

1 cup of dairy free milk ( I use oat milk)

1 tablespoon of vinegar (white or apple cider will work)

HOW TO PUT THIS ALL TOGETHER

1. Preheat oven to 450 F

2. Line a baking sheet with parchment paper or lightly coconut oil a cast iron skillet or griddle.

3. In a large mixing bowl, add flour, baking powder and salt. Whisk until all combined well.

4. Start to cut in 1 tablespoon of coconut oil or plant based butter , using your hands, a fork or pastry cutter. I find that a fork works nicely. Keep adding until a crumbly appearance.

5. In a glass measuring cup add the vinegar to the dairy free milk. ( this will make a substitute for buttermilk and help the biscuits rise)

6. Slowly add to flour mixture and gently sir with a wooden spoon a little at a time. You may not need it all , or may need to adjust the liquid. You will want a slightly sticky dough.

7. On a cutting board, lightly sprinkle flour and place dough on cutting board. Place a little flour on your rolling pin and roll out your dough Using a biscuit cutter or glass ( I use a mason jar) cut out biscuits and place on lined baking sheet or skillet. Brush each biscuit with a touch of dairy free milk.

8. Bake for 15-20 minutes until golden and firm. The larger the biscuits, the longer baking time.

9. Let rest for 5 minutes before cutting into and enjoy with your favorite topping!

TIP: IF YOU WANT THESE BISCUITS FOR SANDWICHED, USE A LARGER GLASS OR JAR TO MAKE A BIGGER BISCUIT AND ALLOW FOR LONGER BAKING TIME.