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Easy Herb and Cheddar Einkorn Biscuits

AuthorBronwyn Case
These herb and cheddar einkorn biscuits are truly easy, delicious, and nutrient rich! Using various dried and fresh herbs from the garden, shredded aged cheddar and freshly milled einkorn flour, you get a deeply flavourful biscuit. Perfect for dipping into a hot soup, making a mini sandwich, or simply lathering in copious amounts of butter. The world is your oyster with these biscuits!
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Prep Time15 minutes
Cook Time20 minutes
Chill 2 hours
Total Time2 hours 35 minutes
Servings8 Biscuits

Ingredients  

  • 170 g Lard or butter diced into cubes and chilled
  • 190 g Einkorn flour
  • 190 g All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 30 g Sugar
  • 1 tsp Salt
  • 1 Cup Shredded cheese
  • 3 tbsp Fresh or dried herbs
  • 235 g Buttermilk
  • 1 Egg for brushing

Instructions 

Mix Dough

  1. Chill the Fat: Dice the lard or butter into cubes and place them in the freezer for 5-10 minutes to chill.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk together einkorn flour, all-purpose flour, baking powder, baking soda, sugar, and salt.
  3. Incorporate the Fat: Add the chilled lard or butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
  4. Add Cheese and Herbs: Gently fold in the shredded cheese and herbs until evenly distributed.
  5. Combine with Buttermilk: Pour in the buttermilk and fold until just combined, being careful not to overmix.
  6. Chill the Dough: Cover the dough and refrigerate for 1 to 24 hours to enhance flavour and texture.

Prepare Biscuits

  1. Preheat Oven: Preheat your oven to 425°F (220°C).
  2. Prepare the Surface: Generously flour a clean work surface.
  3. Roll Out the Dough: Turn the chilled dough onto the floured surface and pat or roll it out into a rectangle about 3/4 inch thick.
  4. Fold the Dough: Fold the dough into thirds (like a letter) and roll it out again. Repeat this folding process a few times, flouring as needed to prevent sticking.
  5. Shape the Biscuits: After the folds, pat the dough into a rectangle that is 3/4 inch thick.
  6. Cut Biscuits: Divide the dough into 6-10 rectangular biscuits, depending on your desired size.
  7. Chill Again: Place the cut biscuits on a lined baking sheet and refrigerate for another 10 minutes.

Bake

  1. Egg Wash: Whisk the egg and use a pastry brush to lightly coat the tops of the chilled biscuits.
  2. Bake: Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown.
  3. Cool and Serve: Allow the biscuits to cool for about 5 minutes before serving.