Einkorn Sweet Potato Biscuits

Einkorn is a beautiful grain to cook with. Baked goods come out of the oven an enticing golden yellow. Bright orange sweet potato makes the perfect compliment in color and flavor, giving it a gentle sweetness and tender, moist texture. I make this recipe with half whole wheat and half white wheat which keeps the biscuit light, while still using some whole grain. You can make it with all white Einkorn for a super fluffy biscuit.

A couple of notes about this recipe: 

If you have a scale, weighing your flour brings the most consistent results.

A simple way to cut in your butter is to grate it with a cheese grater cold from the fridge (or freezer).

Never pour in the liquid all at once. You don’t want your dough to be too wet and not hold its shape so add your milk in a little at a time mixing gently after each addition.

After I press out my biscuit dough I use a knife to cut them into squares. This is a quick and simple way to make biscuits whatever size you want without having leftover dough to reshape, making them tough. Clean the dough off of your knife and dust with flour after each cut.

Einkorn Sweet Potato Biscuits

300 grams (2 1/2 c.) Einkorn Wheat

1 1/4 teaspoon Sea Salt

1 Tablespoon Baking Powder 

1/4 teaspoon Baking Soda

4 Tablespoons Butter

6-8 oz (about 1 c.) Cooked Sweet Potato 

Weigh flour into mixing bowl; then add salt, baking powder and baking soda. Mix together (by hand or in mixer); grate in butter. Stir to combine. Add sweet potato and mix gently. Pour in half of the milk and stir carefully. Add milk as needed till the dough is soft but not soggy.

Heavily dust your workspace with flour and pour out the dough. Gently flatten into a rectangle and cut into squares.

Bake in the oven at 375 for 10-15 minutes. Cook time always depends on the size of your biscuit and the type of oven you have, so the easiest way to cook them properly is to check your biscuits early and test them for doneness. When you press into the tops gently and the biscuit doesn’t compress, but springs back, this is when your biscuits are ready to come out of the oven!