- 3 cups sprouted einkorn flour
- 3 teaspoon baking powder
- 2 teaspoon salt
- 4 tablespoons butter or lard
- 1/8 teaspoon baking soda
- 1 cup thin villi culture yogurt (can substitute buttermilk, cultured milk, or kefir)
- Preheat oven to 375 degrees.
- Mix together flour, salt and baking powder. You can sift it into a bowl, or you can just put in the bowl and whisk together well. (If you prefer to use a food processor, you first put in dry ingredients and pulse a couple of times for 5 seconds each time.)
- Cut or rub in 4 tablespoons butter or lard until it's a small seed-like consistency. (You can also cut this in with a Food Processor as well.)
- Put 1/8 teaspoon baking soda in the bottom of a glass measuring cup.
- Add the 1 cup of thin yogurt, buttermilk or cultured milk and stir well - until you can see the bubbles on the top, which means that the soda and the liquid have begun to act with each other.
- Mix the liquid into the dry ingredients stirring to mix well, but not over stirring. (If you use the Food Processor, do not over mix).
- Turn the dough out on floured parchment paper. Roll out lightly and cut with a biscuit cutter. (Yes, you can use a glass or a mason jar -- only it presses the dough down so your biscuits may not rise as high. Also remember to flour your cutter before each cut.)
- Bake in a 375 degree oven for about 15 to 20 minutes. They will brown lightly on top.
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