Remember that time (one of a million) I tried to make gluten free bread. Yeah you can read about it HERE. I had made one of my favorite soups and wanted to pair it with some crusty bread…the bread was sort of gummy on the inside…just not good at all. So I decided to whip up some gluten free biscuits instead. Biscuits are probably one of my favorite “breads” I actually think I’d prefer to eat biscuits over bread. Warm, flaky, buttery goodness…yum. The recipe I shared with that soup was just the one I found on the back of the Gluten Free King Arthur Flour bag, and it was good…but you know it was gluten free and tasted gluten free, haha. It’s funny my husband and our neighbor who is also gluten free always joke when they eat something gluten free that wasn’t really meant to be gluten free…like bread for instance. When asked if something is good they say, “well it’s better than having no bread.” That’s sort of the thing with a lot of gluten free foods. They just aren’t the same, but you’re thankful to have an alternative. I try really hard to find and make recipes that my husband will actually enjoy eating, but there are some things like bread that can be really challenging. I do make this bread gluten free and it’s delicious! You can see that recipe HERE. If you follow along on Insta then you know I’ve been experimenting with einkorn flour. I recently made a banana bread with half einkorn flour and half gluten free flour and I was so excited when my husband tried it and had no issues with it. This is huge! Plus it was delicious. I decided that I’d start slowly incorporating it into some other recipes. I love einkorn flour because one, it has health benefits to it. The flavor is a little different than normal flour, which I love..and it makes the “gluten free” recipes taste not gluten free if that makes sense. Eventually I’m going to go all einkorn and see how my husband tolerates that. If you have a gluten sensitivity it may be worth giving einkorn a try.
Fast forward to last night I had a big time craving for biscuits and I stumbled upon Lisa’s recipe from Farmhouse on Boone. I decided I’d give her einkorn biscuits a try. I rolled mine a little less than 3/4″ but they were fine anyway. Buttery, flakey, melt in your mouth yummy!
- 2.5 cups flour – the recipe called for einkorn. I used 1.25 cups of einkorn and 1.25 cups of Bob’s Red Mill gluten free flour
- 1 TBSP of baking powder
- 1 TBSP of sugar
- 1/2 TSP salt
- 6 TBSP of cold salted butter
- 3/4 cup milk – I used whole milk, you could use buttermilk
- Preheat your oven to 400 degrees
- In a bowl mix together all your dry ingredients
- I cut my cold butter into cubes and then stuck the bowl in the freezer for a few minutes to get it really cold again
- I used a pastry cutter to cut my butter into my dry ingredients. You can use a fork too
- Add your milk and stir everything together until its all incorporated
- Flour your surface and your rolling pin
- Roll our your dough to about 3/4″ thick and fold into thirds. Folding your dough helps to make your biscuits layered and flakey.
- Repeat a few times and roll our one final time and use a round pastry/cookie cutter or a mason jar works too.
- Bake in the oven for about 17-18 minutes or until lightly golden brown
Thanks for taking the time to stop by the blog today, friends!