These biscuits are great with Einkorn or white spelt and you can make up the dry ingredients as a meal prep on the weekend and add the kefir and honey the day of. We often store a jar of pre-made in the pantry for easy making in the week. The kids love them and einkorn is a gentle gluten that is not irritating to most people’s guts. With only 14 chromosomes it also is not like our modern wheat which crosses the blood brain barrier, wreaking havoc on our systems. Many people who think they have a gluten allergy can eat Einkorn without issues. The milk kefir can be substituted with buttermilk. Our kids love these with butter and grandma’s homemade no sugar jam!
Einkorn Kefir Biscuits
A fluffy, nutritious and low gluten biscuit (or scone, for my commonwealth friends) for breakfast or a dinner side.
Equipment
- oven
Ingredients
- 2 1/2 cups einkorn flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1/2 tsp pink salt
- 1/2 cup grass fed butter or 1/2 cup palm shortening softened
- 1 tbsp honey
- 1 cup plus 2-3 Tbsp milk kefir
Instructions
- Preheat oven to 350°F
- Mix together dry ingredients and cut in butter
- Add honey and milk kefir and stir well
- Knead on a floured breadboard 10-15 times (30 seconds or so)
- Flatten dough into a 9 “ circle (about an inch thick) and cut into circles with a biscuit cutter or glass
- Lay out on a silicone mat/ unbleached parchment paper on a baking sheet
- Bake in preheated oven for 15-20 minutes until brown
