Comments on: Einkorn Butter Dip Buttermilk Biscuits

By: Charlene

Charlene — Tue, 16 Feb 2021 00:46:53 +0000

Turned out fluffy and nutty tasting. I substituted whole grain einkorn flour which I weighed without sifting (although it had just been grinded so hadn’t settled in packing). Also, subbed soy milk with about 1 T of lemon juice for the buttermilk; used no sugar; about 1/4 C of ghee which is about 1/2 of the fat called for.
I like this recipe.
The first time that I made it I used the full amount of fat. The crust had a thicker crunch
Then this time.

By: Merissa

Merissa — Sat, 21 Nov 2020 18:35:35 +0000

These turned out perfectly. They were so easy to slice up for bfast sandwiches.

By: Hayley Ryczek

Hayley Ryczek — Sun, 12 Jul 2020 11:33:08 +0000

In reply to Susan Silbovitz. It adds to the flavor. It can be omitted.

By: Linda

Linda — Sun, 12 Jul 2020 00:12:35 +0000

Fantastic! Baked as recipe called for. There is a lot of room for experiments with add ins. Garlic, herbs, spices, savory OR sweet! A keeper.

By: Susan Silbovitz

Susan Silbovitz — Sat, 11 Jul 2020 15:51:33 +0000

Look great! Can you leave out the sugar? Is it there just to add sweetness or does it have a different role? I don’t use/eat sugar or sugar substitutes. Thanks!

By: Julie Longmire

Julie Longmire — Sat, 11 Jul 2020 15:03:51 +0000

This is an amazing recipe. My family devoured this for breakfast this morning but they would be perfect for any meal, and SO EASY and quick. I’ll be making these over and over and over again!

Personal notes: I didn’t have buttermilk so I used the old milk/lemon juice trick which worked great. Also, I got distracted while my butter was in the oven so when I got it out it was slightly browned and I’m betting that made it taste even better!!!!! I’ll be using brown-ish butter every time!

By: Heidi Kleyn

Heidi Kleyn — Wed, 11 Mar 2020 13:31:34 +0000

I am excited to make these. Thank you for sharing!