If I’m making dinner, having things simple is important to me. Days are hectic and I like my time in the kitchen to be relaxing and enjoyable. I also like comfort food. My current favorite is homemade Chicken soup with Farmhouse buttermilk biscuits.
My kids are also fan of this dinner but if I’m honest it’s really because they get their buttermilk biscuit when their soup is finished.
Usually comfort food is one of those special items held for nights with extra preparation time. This meal, however, has been made almost weekly because my hands and brain have become so familiar with it.
The Farmhouse Buttermilk Biscuits aren’t just a recipe we eat with soup. Sometimes they pare with chicken and broccoli or steak and green beans. After dinner, they are used as an easy breakfast with jam or made into a sandwich.
I know I could just call them buttermilk biscuits but adding “farmhouse” to the name seems fitting. There we are eating dinner in our 100 year-old house with little boys trying to finish soup, waiting to receive their longed for biscuits. This just feels like the perfect meal for a cold night in a farmhouse!
I’m so thankful I’ve made this recipe over and over because those dinners made our house full of that homey feel I want to remember years from now. The days may be long and loud with four littles, making sitting down for biscuits ( or soup and biscuits) even more special!
The best way to make this recipe is to actually make two! Bake one and freeze the other for a later time.
Making Farmhouse Buttermilk Biscuits
Pour four cups of flour ( I use einkorn) into a mixing bowl. Add your baking soda, baking powder and salt. Mix the dry ingredients together.
Take your butter out of the freezer.
I recommend having some butter stored in the freezer, not just the fridge. That way it is ready for baking things such as pie crusts and biscuit doughs. It’s also great if, like me, you buy in bulk and store a lot at once. either way you’ll want this butter COLD when you use it.
Add the Wet Ingredients
Cut or grate your butter into small pea sized pieces. Some people like to mix this in the food processor. Others will grate the butter with their cheese grater. I prefer to cut two to three lines down the long sides of a block and then slice it. The results are little pea sized squares.
Stir in your butter.
Measure and add your buttermilk. If it’s extra thick you may nee to use some milk to thin it out a bit.
Don’t have buttermilk for Farmhouse Buttermilk Biscuits? That’s ok! You can mix some plain yogurt (unflavored) with milk or you can add apple cider vinegar to milk. Just look at the recipe for measurements.
Ready the Dough
Using a strong spoon or your hands combine ingredients into dough. It should be a little sticky but hold it’s shape well. Divide the dough into two equal balls. Take one and wrap with saran wrap, label and put in freezer. The remaining dough will be our biscuits for today!
Put dough on floured surface to roll out. Before you roll it out, knead it a little by stretching it and then folding it up again in thirds. This will help it develop that flaky crust we’re going for. Einkorn doesn’t have the gluten structure that other wheat flours have. It’s also a little more dense so folding the dough over itself encourages air to get between the dough. This will help with those layers rising while baking!
Roll it or use your fingers to spread it out to a half inch thickness. Cut your circles out with a biscuit cutter or ( like me) a regular sized canning lid. I’ve heard that the biscuit cutter is especially good for helping these rise up but I haven’t had too much trouble with my canning lid. If you are using a canning lid, try not to twist it or press the edges smooth or they won’t rise as well.
Bake Those Buttermilk Biscuits
Place on baking pan with a little room in between each biscuit to rise in the oven. Place in a 425 degree Fahrenheit oven for 10-12 minutes. Biscuits are done when they rise and turn light brown on the top edges.
- 4 cups freshly ground Einkorn flour ( or whatever flour you have)
- 1 Tablespoon sugar (optional)
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons sea salt
- 3/4 cup grass fed butter
- 1 1/2-2 cups buttermilk ( can also combine plain yogurt with milk if you don't have buttermilk)
- Heat oven to 450 degrees Fahrenheit
- Mix together flour, baking powder, baking soda, sugar and salt.
- Cut butter into smal pieces and cut into flour to make pea sized crumbs in mixture.
- Slowly combine buttermilk into dough until it pulls into sticky ball.
- Devide dough in half. Wrap half of dough in plastic and store in fridge or freezer for later. Take other half out and place on floured surface. knead by folding into thirds. These folds will help with the rise. Do this 10-15 times.
- Roll until 1/2 inch thick. Using biscuit cutter or canning jar lid, cut into circles making sure to not twist dough when cutting.
- Place on baking sheet and bake for 10-12 minutes. Let cool for five minutes before serving. These are best served warm!
Let cool five to ten minutes before serving.
Enjoy alone or with butter and jam!
From the Hilltop,