Hello Everyone!
Recently I visited my Dad and he very nicely got me a half gallon of cream from a dairy farm the he used to work for. It was such a nice little farm, you go in their store and no one was there but they left the cash register open, and the store, so that you can get milk, cream, butter, maple syrup, or beef that they sell I guess anytime they are not there. Wow right, how many places are there left in this world that can do that? Not many! Anyway I'm very careful about the milk I drink. I usually drink organic whole milk and with the cream on top if I can get it. If I can't get organic I just make sure it doesn't have any nasty added growth hormones. Not all fats are bad for you and you can loose weight consuming fats, I have and I know many others have too. I'm a fan of the Paleo diet but I choose to eat good quality dairy and sometimes Einkorn wheat too. This farm isn't organic certified but my dad assured me that they could be but are not labeled so by choice because of added cost to them and to the customers. That's so sad right. I wish all dairy was still organic like it used to be...
So moving on.
BUTTER!
I usually buy organic pasture butter, totally worth it, but that stuff is expensive so I knew I wanted to make some butter.
Making butter is really easy and you can do it many ways like shaking up some up in a mason jar but I like to just toss the cream into my stand mixer. I used nearly all of the half gallon but I saved a small amount of it to make maple whipped cream for something later.
All I do is slowly start mixing the cream adding more speed as I can. You will make whipped cream and then you kind of get a chunky whipped cream and then you'll start to see the cream separate into butter and buttermilk. I mix as long as I can until the butter really starts to clump together. I don't have any pictures unfortunately but all I do is strain the buttermilk out with a strainer over a large bowl and then squeeze out as much of the buttermilk from the mass of butter as I can.
I formed the butter into a long log like shape and flattened it out. I tried to make it about an inch thick like butter sticks. I then just cut up the log shape into little stick shapes and wrapped them in little pieces of parchment paper.
Don't forget if you want to add any salt or herbs to do so before you shape and cut up the butter. I just made unsalted butter.
I made roughly 9 sticks of butter. They are not all the same length and none of them are quite as long as store bought butter but who cares, it still works the same and tastes even better. I put all of my buttermilk into a glass bowl with the green lid to store in the fridge. That is a one quart bowl and I filled it to the top.
I just put them into bags to store in the fridge. I think you can freeze them but I don't think I need to. I love to use butter.
Einkorn Buttermilk Biscuits
Einkorn?
If you have no idea what Einkorn wheat is I'd love to tell you but many other people have already done so. I recommend that you do a quick google search, watch some YouTube videos, or check out the book Wheat Belly to find out why you might like to make the switch like I did.
Now Einkorn can be hard to work with. At least it's not like modern wheat and well that's a good thing I think but it can make using it a little more difficult than modern wheat. There is a new book out called Einkorn and I just ordered it but there are not tons and tons of recipes that you can search for that use Einkorn just yet. So I was a little brave when I decided to make these biscuits. I didn't want to use the recipe on the jovial website so instead I did some research on YouTube to find a recipe I'd like to try. I watched many recipes for buttermilk biscuits and in the end I kind of pieced a bunch of ideas together.
I wanted to make beautiful roll out biscuits with multiple layers and cut them into perfect little circles with my new biscuit cutter that I just bought but it just didn't work out that way...
I knew I was going to bake them in my cast iron skillet so I put it over the oven vent with a small amount of butter to wait until I was ready.
I used up all of my flour to make the biscuit dough and at first I was a little upset because I thought I added a little to much buttermilk. The batter was very moist and sticky so there was absolutely no way I could have rolled them out without having a bunch more flour. So instead I just put all of the batter into the pan and crossed my fingers that it would work out well...
And it did, beautifully I might add! I had no idea how long it would take so I just watched it like a hawk until they were golden on top and then used a toothpick to test if the batter was fully cooked.
Isn't that the cutest little biscuit? I watched a video where a "cowboy" cut his skillet biscuits like this and I figured I would too. So how do they taste?
AMAZING!
There are just two of us so we had leftovers for breakfast and they were still just as tasty the next morning. I just put them back in the same skillet and warmed them on low broil for a few minutes.
I think the Einkorn flour and the freshly made buttermilk helped to make these (in my opinion) the best biscuits ever!
I have some blackberries growing right now and I think I'll be making some jam and these biscuits again very soon! Okay so you want to make them too right? I don't blame you...
Skillet Einkorn Buttermilk Biscuits
- 2 1/2 cups Einkorn Flour. I used Jovial
- 1 Tablespoon Baking Powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt. I use real salt brand
- 1 stick of butter very cold or toss in the freezer for a couple minutes. I used one of my own freshly made plus a little extra to get a full stick.
- 1 1/4 cups of buttermilk
Preheat oven 405 degrees for convection baking or about 410-415 for regular baking.
Get your cast iron skillet ready with a Tbsp butter over the oven vent. I used an 8 inch lodge skillet.
Sift together all the dry ingredients. I used a sieve.
Cut the stick of butter into little chunks or cubes and toss them into the flour. Use a pasty cutter or two butter knifes to work the butter into the flour mixture until the butter is very small and there are no more large chunks. You can toss this mixture into the freezer for a minute or two if you want to make sure the butter is really cold like I did or if you think you worked quickly move on to mixing in the buttermilk slowly. I would add the cup first and then the 1/4 cup. The mixture should be very moist and very sticky.
Now just pour and scrape all the the dough into the skillet and bake for 10-15 minutes. I always set my timer under (maybe 9 minutes) and watch them or add time if I need to. I think I did mine for about 10-12 minutes. Just watch for them to be nice and golden on the top and you can use a toothpick to check if the center is done.
Serve with a sliver of butter, honey drizzled on top, or some of your favorite jam.
Please let me know if you make them and how they came out. I really hope they come out just as good for you as they did for me.
Enjoy!
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