Cheddar Einkorn Biscuits with Bacon Gravy
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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.