These biscuits are fluffy and take no time to prepare in a pinch. Another plus is that the dough freezes like frozen biscuits you’d buy premade – only these have zero weird ingredients and are great for those last-minute needs.

– 2 cups einkorn flour (I like using jovial’s all-purpose einkorn flour)

– 1 Stick of butter (cold)

– 3/4 a cup of yogurt (I used plain greek yogurt)

(or) 2/3 cup of Kefir

– 1/2 tsp. of baking soda

– 2 tsp. of baking powder

Preheat the oven to 450 F

Mix all dry ingredients together, then add in small chunks of the cold butter.

After butter is all in, add wet ingredients until dough is formed and sticky.

Flour a work surface and sprinkle flour on the dough.

Fold the dough in a trifold rectangle (in 1/3’s) and roll out with a roller.

Roll dough just about 3/4″ in. thick and using a small mason jar lid (I used the small end of my canning funnel) – cut biscuits and place on parchment paper on a cookie sheet.

Once all the biscuits have been cut out, put them in the oven and lower the temp to 425 F.

Bake for 10-15 minutes, or until the tops are golden and slightly stiff to the touch.

Pull out biscuits and butter the tops – allowing them to cool on a wire rack.

Serve them warm and add your favorite topping/filling.

TO STORE:

Once you’ve cut out the biscuits, cover both sides well with flour and stack them in a freezer safe container or ziplock bag. To take extra measures that they do not stick together in the freezer, you can put a sheet of parchment in between each biscuit – but if both sides are floured well, you shouldn’t have any issues.

I can’t tell you how long they’ll last in the freezer because we usually eat them up within a week or two.