Einkorn Butter Dip Buttermilk Biscuits
Have you heard of Butter Dip Buttermilk Biscuits?? They are a pinterest sensation and of course I was totally intrigued. In a nutshell, you mix up a dough and bake it in a pool of butter (instead of adding fat into the dough) then magically you have the most amazing fluffy biscuits without any biscuit making effort…. What if I could make these amazingly popular Butter Dip Buttermilk Biscuits healthier by using Einkorn Flour??
While I don’t eat regular-wheat, I have been dabbling with the addition of Einkorn Flour into my diet as an occasional treat with great success… Einkorn is a very old variety of wheat that while it still contains gluten, many people with gluten intolerance can tolerate is more easily.
To learn more about Einkorn Wheat and why I Quit My Gluten-Free Diet, click HERE.
With just a few minor tweaks to the regular white AP wheat recipes I found, I was able to create a einkorn version that tastes amazing.
These Einkorn Butter Dip Biscuits are fluffy and delicious, with such minimal effort, you’ll never make traditional biscuits again!
Don’t they look delicious??
You’ll notice that in the recipe, I don’t list a volume measurement for the Einkorn flour, instead I list a weight. I know it may seem unnecessary, but trust me when working with Einkorn, it’s imperative to weigh sifted flour not just scooping the flour.
- 11 ounces All Purpose Organic Einkorn Flour sifted
- 4 teaspoons baking powder (aluminim free) (slightly heaping)
- 4 teaspoons Sugar (slightly heaping)
- 1 teaspoon Sea Salt
- 1 3/4 cups Cultured buttermilk
- 1 stick Butter (or ghee)
- Preheat Oven to 450 degrees f
- Combined sifted einkorn with sugar, baking powder, and sea salt. Fold in Buttermilk. It will be inbetween a dough and batter consistency. Let rest 5 minutes.
- While dough is resting, place stick of butter in an 8x8 baking pan and place it in the oven to melt.
- Drop spoonfuls of dough into the melted butter, gently smooth using the back of a spoon. I will not be prefect and the butter will pool on top.
- Bake at 450 for 10 minutes, then rotate pan 180 degrees. Bake for an additional 10-15 minutes or until the top is lightly brown and spring back to the touch. (total baking time of 20-25 minutes)
Turned out fluffy and nutty tasting. I substituted whole grain einkorn flour which I weighed without sifting (although it had just been grinded so hadn’t settled in packing). Also, subbed soy milk with about 1 T of lemon juice for the buttermilk; used no sugar; about 1/4 C of ghee which is about 1/2 of the fat called for.
I like this recipe.
The first time that I made it I used the full amount of fat. The crust had a thicker crunch
Then this time.
These turned out perfectly. They were so easy to slice up for bfast sandwiches.
Fantastic! Baked as recipe called for. There is a lot of room for experiments with add ins. Garlic, herbs, spices, savory OR sweet! A keeper.
Look great! Can you leave out the sugar? Is it there just to add sweetness or does it have a different role? I don’t use/eat sugar or sugar substitutes. Thanks!
It adds to the flavor. It can be omitted.
This is an amazing recipe. My family devoured this for breakfast this morning but they would be perfect for any meal, and SO EASY and quick. I’ll be making these over and over and over again!
Personal notes: I didn’t have buttermilk so I used the old milk/lemon juice trick which worked great. Also, I got distracted while my butter was in the oven so when I got it out it was slightly browned and I’m betting that made it taste even better!!!!! I’ll be using brown-ish butter every time!
I am excited to make these. Thank you for sharing!
This recipe is fantastic!!.
I love biscuits (and Einkorn flour) but it can be a laborious task.
I substituted butter for home made lard, used 2 oz of whole wheat Einkorn (because all purpose doesn’t have enough weigh) and the remaining was the all purpose Einkorn.
This will be my go to.
I made this in a 10″ glass pie pan. It was delicious and very buttery. One mistake in the recipe. Should be 1 3/4 cup of buttermilk.
These are delicious. I have been baking with Einkorn for about a year now and this was the best tasting and easiest of the recipes I have tried. Even my picky 12 year old daughter that still wants processed flour loves these super easy Einkorn biscuits.
You need to edit your recipe. Instead of saying 1 3/4 cups of buttermilk now, it says “1 3/4 cups Organic Grass-Fed Butter or Ghee“
The last time I was here at the website, it did not say that. The one stick of butter is correct with the one and 3/4 cups of buttermilk. This is a great recipe, I love it!
Thanks for your comment – I was a bit confused!:)
I used Kiefer in place of buttermilk and reduced sugar to 3 t. This is my go to bread.
I made this recipe but used whey instead of buttermilk (only needed 1 1/2 cups) and they were FABULOUS!!!
Is the butter salted or unsalted?
Both are ok to use, by default I use salted in my recipes
Would this recipe work with sprouted wheat flour in equal proportions? I haven’t bought any einkorn flour yet, but these look delicious!
The whole wheat version (regular or spouted) will not be the same recipe.
I’m in that same boat..No Einkorn flour yet..
Do you think White Spelt flour may produce a similar texture profile as the einkorn flour?
I have not tried Spelt as a replacement for einkorn.