Einkorn Biscuits (Dairy and Egg free)

Sooooo, Einkorn? What in the world is it right?? Well I didn't know either up until recently when I was recipe testing a bunch of biscuits for my job and I tried out this flour. Jovial Foods is one of the only line of products that offers this flour and that is because it is said to be safer for those with gluten sensitivities. Einkorn is the world's oldest and most ancient wheat that has NEVER been hybridized. You can learn ALL about this beautiful flour HERE at Jovial's site!

I used my own homemade vegan butter and plant based milk but you can always buy vegan versions of these in the stores. My favorite brands are Califia Farms almond milk and MELT brand butter that is free of canola and soy. ENJOY!

INGREDIENTS:
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• 4 1/2 cups all-purpose Einkorn flour, I used Jovial brand
• 2 Tbsp baking powder
• 1/2 tsp baking soda
• 1 tbsp coconut sugar
• 2 tsp salt
• 1 1/2 sticks unsalted VEGAN BUTTER, cold and cut into ½" cubes, 
• 1 1/2 cups non dairy milk, I used HOMEMADE CASHEW MILK + 1 Tbsp lemon juice for "buttermilk"

DIRECTIONS:

1. Preheat oven to 450. Add the lemon juice to the non dairy milk to create a "buttermilk" and set aside.
2. Add the flour, baking powder, baking soda, coconut sugar and salt into a large bowl. NOTE: please try to fluff the flour with a fork before you measure it in a cup to ensure accurate measuring.
3. Add the cold butter into the dry ingredients then “cut” the butter into the mixture using a pastry blender/cutter. The butter pieces should be about the size of a pea once you’ve completed the cutting process.
4. Now, make a well in the middle of the flour and butter mixture then pour in your non dairy milk. Stir wet and dry ingredients together using a wooden/silicone spoon, combining just enough to form dough. Cover the bowl and set in the refrigerator to rest for at least 10 minutes.
5. Take the dough out of the fridge and gently form it into a ball and turn it out onto a lightly floured surface.
6. Sprinkle the dough with a little bit of flour then gently press it out with your fingers—it should be no less than 3⁄4" thick—then smooth the top with a rolling pin, but don’t overwork it. If you play with it too much it will not rise well.
7. Line a baking sheet with unbleached parchment paper. Cut out the biscuits with a round biscuit cutter then place the formed biscuits about 1" apart on the baking sheet.
8. Once you’ve cut out as many as you can, gently reform the dough and smooth the top with a rolling pin to cut as many additional biscuits as possible.  Be careful not to overwork the dough.
9. Put the biscuits in the oven and bake biscuits for about 12 minutes until they are golden brown then remove them from the oven.