Einkorn Biscuits Recipe for 8 Servings

Instructions:

1. Whisk 3 cups of einkorn flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 teaspoon sugar in a large, chilled bowl. Note: Sifting the flour here ensures there are no clumps of heritage grain that could cause dense spots.
2. Using the large holes of a box grater, grate 1/2 cup of frozen butter directly into the flour mixture. Note: Toss the butter curls with a fork every few seconds to coat them in flour and prevent clumping.
3. Whisk 1 tablespoon honey into 1 cup of cold buttermilk until dissolved. Pour this into the dry ingredients. Use a spatula to fold the mixture until a shaggy, wet dough barely forms.
4. Turn the dough onto a floured surface and pat into a rectangle. Fold the dough into thirds like a letter, then rotate and repeat twice more. Note: This creates the physical layers that will eventually shatter when baked.
5. Pat the dough to 1 inch thickness and cut into 8 rounds. Place on a baking sheet, brush with the extra tablespoon of buttermilk, and bake at 425°F for 12 minutes until the tops are deeply golden and the sides have visibly separated into layers.