If there was only one type of sourdough bread that I ever made again it would be these einkorn biscuits. They are easy, buttery, and Trim Healthy Mama friendly. You will need to plan a tiny bit ahead in order to get the right fermenting time on the sourdough, but it is well worth the buttery goodness that these offers.
These can easily be used for breakfast with sugar-free strawberry jam on top. Or as a wonderful lunch bread with cheese, meat, and mayo. A dinner roll is another fantastic way to use them.
Now don't go thinking these are a straight S or an E meal on THM. These are a nice and delectable crossover. Does that mean you cannot have them? NO! Know your season and enjoy it when you can.
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Have you ever wondered what the definition of fermentation is? I wondered as I wrote this post and headed over to my online dictionary to find out.
the enzyme-catalyzed anaerobic breakdown of an energy-rich compound (such as a carbohydrate to carbon dioxide and alcohol or to an organic acid) by the action of microorganisms (such as bacteria or yeast) that occurs naturally and is commonly used in the production of various products (such as food, alcoholic beverages, and pharmaceuticals) especially by controlling microbial enzymatic activityMerriam Webster Dictionary
Why incorporate sourdough into your diet? The above definition is a rather hand concept to wrap your head around, or at least for my pea brain, it is! So let me bring it down to a more simplified level.
Fermenting wheat or grains reduces the phytic acid. Basically, this means that fermentation is properly preparing the grain to make them easier to digest and allowing those who consume the product to more easily digest and absorb the nutrients.
The added benefit of doing a longer ferment (like this recipe) is that the gluten is broken down even further, which means those sensitive to gluten could possibly enjoy wheat that is properly fermented.
Note- this is not the case for everyone. If you have celiac disease, just bypass this part completely. This is referring to those individuals who have a sensitivity to gluten, not an allergy.
Still clear as mud? How about this simple breakdown? The benefits of any fermented product, including sourdough is better for you than any other traditional bread that you would buy at a supermarket.
- Cold Butter
The butter does need to be cold. Do not use room temperature. My understanding is that the colder the more it helps with the flakiness.
- Whole Wheat Einkorn
Trim Healthy Mama friends, you can use all-purpose einkorn, but my understanding from the Trim Healthy Mama Facebook admin group is that whole wheat einkorn is more widely recommended.
- Sourdough Starter
You certainly can use discard too. I'm not much of a meal planner (cue the gasps from all my THM coach friends), actually, I hate meal planning. It works for some, but not for me. A routine and rotation of recipes is the only thing that has ever worked for me.
- Gentle Sweet
As I said above, honey will make the einkorn biscuits less crumbly, but Gentle Sweet or a stevia blend will work too.
- Mineral Salt
Biscuits without salt and very bland, so do not skip this part.
- Baking Powder and Baking Soda
The study on the differences between baking powder and baking soda is fascinating, but the bottom line, in this case, is that you will need them both for the recipe.
I've seen similar recipes use buttermilk for this step, but because this is a THM-friendly recipe, we are going to use kefir. Kefir in itself is a fermented product, so it makes these biscuits even more gut-friendly.
See the recipe card for quantities.
It's honestly hard to get this recipe wrong! You can make a few 'mistakes' along the way and still come out with buttery biscuits. If you use cold (don't melt) butter you will get a more flaky and puffy biscuit.
Add chopped-up butter and einkorn flour to a large bowl. Cut butter into the flour using a fork, with your hands (I prefer my hands)
Add 1 cup of sourdough starter and Gentle Sweet. Stir until incorporated.
Add kefir. Stir until combined.
Place plastic wrap over the bowl and allow it to sit at room temperature overnight or 8-24 hours. Add baking powder and baking soda after the 8-24 hours have passed.
Lightly flour a working surface and roll the dough into a ball. Cut the dough into 12 equal parts.
Roll the dough into 12 balls
Preheat the oven to 400 degrees and place a large skillet inside (I usually need my large and small skillet).
Once the skillet is preheated, place the biscuits on the preheated skillet about 1 -2 inches away from each other.
Bake at 400 degrees for 14 minutes. Some batches take as long as 18 minutes.
Hint: A Danish whisk works great for combining the ingredients in this recipe. Don't like plastic wrap? I found these handy bowls with lids and vents on them and they work absolutely fantastic for sourdough ferments. Using plastic or a bowl with a lid and vent prevents the dough from creating a 'skin' on top.
- If your einkorn biscuits seem dry and you or your children can tolerate small amounts of honey, consider swapping out the Gentle Sweet stevia blend for 1 - 2 tablespoons of honey. For me, this is not ideal, so I very rarely add honey to the biscuits. Just be warned that the biscuits are flakey.
- Use your hands! Especially when cutting in the butter, I find that my hands are the only way to make sure the butter is fully incorporated into the dough.
- If you are sensitive to gluten, leave these biscuits out for a full 24-hour ferment.
- You do not need to cookie-cut this dough, just roll it into a ball with your hands.
Can I use all-purpose einkorn flour?
Yes, in fact, that's typically what I use these days. Reduce the sourdough starter to ½ cup.
Can I use buttermilk instead of kefir?
Yes. Reduce the amount by ¼ cup. You will use ¾ cups of buttermilk.
Can I bake on a baking sheet instead of cast iron?
Absolutely. I recommend that you use parchment paper or coat it with coconut oil or butter if you use a baking dish.
- Cast Iron Skillet - these handy covers are amazing
- Mixing Bowls
- Measuring cups and spoons
- Sourdough tools
- Danish Whisk
You can find my full list of kitchen essentials at my Like to Know store or Amazon storefront.
Honestly, we don't get to worry about storage with these very often! With 4 hungry dudes around here, 8-12 biscuits go extra fast. However, these do store! You can even freeze them if you would prefer.
Store cooked on the countertop for 3-5 days. After that store in the refrigerator for up to one week.
If you would like to freeze them, you can wrap the individual biscuits in plastic and then store them in an airtight bag or container.
Other Einkorn Recipes
There are many other Trim Healthy Mama-friendly recipes on this blog. The other einkorn recipe that I love to recommend for kids is my puff pancake recipe. They love it with maple syrup or honey on top!
Want to learn more about einkorn sourdough? Grab my beginner's guide below!
Buttery Einkorn Biscuits
If there was only one type of sourdough bread that I ever made again it would be these einkorn biscuits. They are easy, buttery, and Trim Healthy Mama friendly. You will need to plan a tiny bit ahead in order to get the right fermenting time on the sourdough, but it is well worth the buttery goodness that these offer.
- 8 Tbsp cold butter
- 2 cups of whole wheat einkorn
- 1 cup of sourdough discard
- 1 tbsp Gentle Sweet
- ¾ tsp salt
- 1 tbsp baking powder
- 1 teaspoon baking soda
- 1 cup kefir
- Add chopped-up butter and einkorn flour to a large bowl. Cut butter into the flour using a fork, with your hands (I prefer my hands)
- Add 1 cup of sourdough starter and Gentle Sweet. Stir until incorporated.
- Add kefir. Stir until combined.
- Place plastic wrap over the bowl and allow it to sit at room temperature overnight or 8-24 hours. Add baking powder and baking soda after the 8-24 hours have passed.
- Lightly flour a working surface and roll the dough into a ball. Cut the dough into 12 equal parts.
- Roll the dough into 12 balls
- Preheat the oven to 400 degrees and place a large skillet inside (I usually need my large and small skillet).
- Once the skillet is preheated, place the biscuits on the preheated skillet about 1 -2 inches away from each other.
- Bake at 400 degrees for 14 minutes. Some batches take as long as 18 minutes.
A Danish dough whisk works great for mixing.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 188Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 475mgCarbohydrates: 24gFiber: 4gSugar: 1gProtein: 6g
Online calculators are estimates only. Be sure to use your best judgement when consuming.