Cheddar Einkorn Biscuits with Bacon Gravy

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Recipe Intro From beets_and_bones

These flaky, buttery Cheddar Einkorn Biscuits are made with simple ingredients and served with savory bacon gravy for the ultimate comfort food breakfast. Perfect for a weekend brunch or a cozy morning meal!

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Prep time: 15mins
Cook time: 20mins
Serves or Makes: 6-8 biscuits

Recipe Card

ingredients

For the Biscuits:

  • 2 1/2 cups (300 grams) all-purpose einkorn flour, plus more for dusting
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 4 tablespoons cold unsalted butter, cubed
  • 1 cup (115 grams) shredded cheddar cheese, divided
  • 1/2 cup cold buttermilk

ingredients

For the Bacon Gravy:

  • 6 to 7 slices bacon, chopped or crumbled
  • 2 tablespoons bacon fat (or leftover grease from cooking bacon)
  • 2 tablespoons all-purpose flour
  • 2 cups milk (or 1 cup milk + 1 cup broth)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Method

Make the Biscuit Dough:

  • Step 1

    Preheat the oven to 350°F. Line a baking sheet with parchment paper and lightly dust with flour.

  • Step 2

    In a large mixing bowl, whisk together the einkorn flour, baking powder, and salt.

  • Step 3

    Add the cold butter cubes, coat them in flour, and use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.

  • Step 4

    Stir in 3/4 cup of shredded cheddar and cold buttermilk. Use a fork to mix until the dough starts to come together, then use your hands to gently form it into a ball.

Shape and Cut the Biscuits:

  • Step 1

    On a lightly floured surface, pat or roll the dough into an 8x12-inch rectangle.

  • Step 2

    Fold the dough in half, flatten it again, then fold once more. This helps create flaky layers.

  • Step 3

    Using a round biscuit cutter, cut out biscuits. Gather remaining dough, reshape, and cut again until all dough is used.

  • Step 4

    Place biscuits on the prepared baking sheet and sprinkle with the remaining cheddar cheese.

Bake the Biscuits:

  • Step 1

    Bake for 18-20 minutes, or until the biscuits are golden brown and the cheese is bubbly.

  • Step 2

    Store leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for 5 days.

Make the Bacon Gravy:

  • Step 1

    While the biscuits bake, cook the chopped bacon in a skillet over medium heat until crispy. Remove the bacon and set aside, reserving 2 tablespoons of bacon fat in the pan.

  • Step 2

    Add the flour to the bacon fat, stirring constantly over low heat for 2-3 minutes to make a roux.

  • Step 3

    Gradually pour in the milk (or milk + broth mixture), whisking continuously to prevent lumps.

  • Step 4

    Add salt and pepper to taste. Simmer until the gravy thickens, about 3-5 minutes.

  • Step 5

    Stir in the cooked bacon bits and serve immediately over warm biscuits.

  • Step 6

    Gravy can be stored in the refrigerator for up to 3 days. Reheat over low heat, adding a splash of milk to loosen the consistency.