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Alright, let’s get this straight, I ain’t no fancy baker or nothin’. But I do know how to make some good einkorn biscuits with cream, the kind that melts in your mouth and fills your belly. You city folks with your fancy recipes and gadgets, you can keep ’em. I’m gonna tell you how to make biscuits the old-fashioned way, the way my mama taught me, and her mama before her.
First off, what’s this “einkorn” stuff anyway? Well, it’s just a kind of flour, see? They say it’s old, like real old, the kind of wheat they used way back when. Makes things taste a little different, a little…earthy, I guess. Don’t go gettin’ all fussy about it, though. If you ain’t got einkorn, just use regular flour. It’ll still be good, just different, you hear?
Now, the recipe, that’s the important part. And this ain’t one of them written-down, measured-to-the-tee kinda recipes. This is a feel-it-in-your-hands, know-it-in-your-gut kind of recipe. But I’ll try my best to explain it to you young’uns.
You gonna need some flour, a good heap of it, maybe two cups or so. Pour it in a big bowl, the kind you use for mixin’ things up. Don’t be stingy with the bowl, give yourself some room to work.
Then, you gotta add the bakin’ powder. That’s what makes ’em rise up all fluffy and light. A couple of spoonfuls, maybe a bit more if you want ’em extra high. And a pinch of salt, just a little bit, to balance out the sweetness. Now, mix it all together with your hands. Get your fingers in there, really work it in.
- Flour, two cups or so.
- Baking powder, a couple of spoonfuls.
- Pinch of salt.
Next comes the cream. Now, this is where the magic happens. We ain’t usin’ no milk, no water, just good ol’ heavy cream. The real thick stuff, you know? Pour it in slow, and mix it with the flour, you have a soft dough. Not too wet, not too dry, just right. You’ll know when it feels right. It should be soft and pliable, not sticky or crumbly.
Once you got your dough, turn it out onto a floured surface. Don’t go skimping on the flour, you don’t want it stickin’ to the counter. Now, pat it down gently, not too hard, just enough to flatten it out. Then, you can either cut it into circles with a biscuit cutter, or just pinch off pieces and shape ’em with your hands. I like to pinch ’em, myself. Makes ’em look more…rustic, you know?
Alright, now you gotta get your oven hot. Preheat it to, oh, I don’t know, maybe 400 degrees or so? You gotta know your oven, see? Some ovens run hot, some run cold. Just get it good and hot, that’s all that matters. While the oven is heating, take an iron skillet, if you have it, and melt a bit of butter in it. Not too much, just enough to grease the bottom.
Place the biscuits in the skillet, close together but not crowded. You want them to have a little room to breathe. Then, pop that skillet into the oven and let ’em bake. How long? Well, that depends. Start checking them after about 10 minutes. You want them to be golden brown on top and cooked through in the middle. When they’re done, they’ll smell heavenly, like butter and sunshine.
Take ’em out of the oven and let ’em cool just a bit before you eat ’em. They’re good with butter and jam, or honey, or just plain. My grandkids love ’em with a big glass of milk. And let me tell you, there ain’t nothin’ better than a warm biscuit on a cold morning. It fills your belly and warms your soul.
So there you have it, my einkorn biscuits recipe cream. It ain’t fancy, but it’s good. And it’s made with love, that’s the most important ingredient. Now go on and make yourself a batch. And don’t forget to share ’em with your neighbors. Sharing is caring, you know.
And one more thing: if your biscuits don’t turn out perfect the first time, don’t you fret. Baking is like life, sometimes you gotta try a few times before you get it right. Just keep practicing, and you’ll be makin’ biscuits like a pro in no time.
Tags: [einkorn biscuits, cream biscuits, baking recipe, easy biscuits, homemade biscuits]
