Recipe Type: Breads


June 2, 2024

Easy Einkorn Dinner Rolls

Einkorn rolls, dinner rolls, wholegrain roll, einkorn flour, einkorn
Print Recipe
16 rolls
By Chef Karen McKinney


  • 1 package active dry yeast or 2 1/4 teaspooons
  • 3/4 cup warm water (105-115F)
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1 egg
  • 2 1/2-2 3/4 cups Bluebird Einkorn Flour you can substitute Pasayten Hard White flour or any all purpose flour or try a blend.
  • butter softened


  • In a large bowl, dissolve yeast in water.  Add sugar,oil, salt & egg.  Stir to dissolve sugar & salt.  Stir in 1cup of the flour until smooth.  Cover with a cloth & place on rack in the oven over the bowl of hot water; let rise 15 minutes.
  • Grease a 9x9x2” pan.  Stir down batter & add 1-1/2 cups flour.  Stir until mixed & turn onto a cloth-covered board (or floured countertop).  Knead 3 minutes.  If sticky, knead in more flour 1/4 cup at a time.  Divide dough into 16 pieces & shape quickly into balls; arrange in pan & brush tops with butter.  Cover with cloth & place on a rack over the bowl of hot water; let rise 25 minutes.
  • Heat oven to 425F.  After 5 minutes of baking, turn down the heat to325F.  Bake an additional 7-10 minutes or until light brown.  Remove from pan to wire rack.   Brush tops with soft butter.
  • Serve warm.
  • Variations:
  • Honey-Orange Rolls:  While the dough is rising the first time, heat 1/4 cup sugar, 2 Tbsp. butter, 2 Tbsp. orange juice & 2 Tbsp. honey to boiling; stir in 1/3 cup chopped nuts.  Pour into greased pan, continue as directed.
  • Cheddar Cheese Rolls:  Add 1/2 cup shredded sharp cheese with the second addition of flour.  Continue as directed, bake 15-17 minutes.
  • Cinnamon-Nut Rolls: Melt 2 Tbsp. butter set aside.  Mix 2 Tbsp. sugar, 2 Tbsp. brown sugar,1/2 tsp. cinnamon & 1/4 cup chopped nuts.  After shaping, roll each ball into butter, then in sugar-cinnamon mixture.  Bake for 15-17 minutes


March 7, 2024

Spelt Sunflower Seed Sourdough Bread

spelt bread
Print Recipe
2 loaves
This recipe may sound complicated and time consuming, but it is quite forgiving. I like to bake the bread for dinner, so start a day ahead and make the dough, do the first rise, and put in the fridge overnight. I form the loaves in the morning and then put it back in the fridge, taking it out about an hour before I bake it (a couple hours before dinner as you don't want to slice it when it is too warm).


  • 8 ounces Bluebird Pasayten Hard White flour about 1 cup
  • 14 ounces Bluebird Spelt Flour about 1 3/4 cups
  • 11 ounces Organic unbleached white flour or bread flour, about 1 3/4 cups
  • 1/2 cup raw wheat germ
  • 12 ounces active sourdough starter about 1 3/4 cups
  • 3 1/4 cups lukewarm water more as needed
  • 3 1/2 teaspoons sea salt
  • 2/3 cup sunflower seeds


  • Make sure your starter is active and ready for feeding
  • Mix flours, wheat germ, starter and 3 cups of water either by hand or in a mixer with a dough hook.
  • Add water as needed to make the dough come together. If you live in a dry area, you will need more water! Add enough water to make the dough pliable.
  • Keep mixing/knead for several minutes until a nice ball is formed and everything is well combined.
  • Cover with a cloth and let rest for 20-40 minutes.
  • Uncover and mix in sea salt and sunflower seeds. Knead until well mixed and seeds are spread throughout-about 4-6 minutes (this bread would be fine without sunflower seeds too). Cover with a cloth and plastic bag.
  • If you are around and have the time, every 45 minutes or so, stretch and fold the dough over itself 4-5 times. re-cover each time after turning.
  • Let the bread rise between 3-6 hours depending on how warm the rising area is (less time for warmer temp).
  • After one last stretch and fold, cover the dough with plastic wrap and put in the fridge. Let it rise in there for 4-12+/- hours.
  • Remove the dough from the fridge and divide into two pieces. Cover and let sit for 15 minutes.
  • Shape the bread into loaves by lightly wetting the surface and gently cupping the dough and circling it around until a nice ball forms.
  • Place in floured boule basket and repeat with second loaf. Cover the loaves with plastic wrap.
  • You can either let it rise for another hour in the basket and proceed with baking, or return to refrigerator and let it rise in there until you are closer to baking time.
  • About an hour before you plan to bake, remove boules from refrigerator (if you put boules in there), remove plastic wrap and cover with a cloth. Let the dough rest.
  • Preheat the oven to 475F and put in any baking stones if you plan to use them.
  • Invert dough onto floured cutting board and use a lame or blade to score the bread (usually a star pattern or line down the center with smaller slashes angling away from it). If you like a sturdy crust, spray the oven with water.
  • Put dough in the oven and spray the oven 3 times in the first five minutes.
  • Turn oven down to 425F after the last spray and let bake for 15 minutes. Rotate after this time and bake for another 10-20 minutes depending on how hot your oven is.
  • Place the bread on a cooling rack and let it rest for at least 30 minutes before slicing.

December 1, 2023

Whole Grain Stolen

Print Recipe
2 loaves


Fruit Mixture
  • 1/4 cup dried blueberries
  • 1/2 cup dried cherries or apricots
  • 1/4 cup golden raisins
  • 1/4 cup dried currants
  • 1/4 cup almonds toasted and slivered
  • 1-2 teaspoons orange peel freshly grated
  • 1/3 cup rum brandy or orange juice will work
Sweet Bread Dough
  • 3 cups whole grain wheat flour Bluebird Sonora Flour, Hard Red Flour or Hard White Flour recommended. Be creative and use some of each.
  • 3 cups all purpose flour
  • 1 tablespoon instant yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups whole milk warmed
  • 3/4 cup butter softened
  • 1/4 cup honey
  • 4 eggs (3 for recipe plus 1 for the egg wash)
Almond Paste Filling
  • 7 ounces almond paste
  • 2 tablespoons butter melted
Rum and Butter Bath
  • 1/2 cup butter melted
  • 1/2 cup rum
  • 1 cup powdered sugar
  • wax or parchment paper


  • In a small bowl combine dried fruit, almonds and orange zest with rum. Mix together until fruit and nuts are coated in rum. Set aside.
  • In mixer with a dough hook, combine the flour, yeast, salt, spices and softened butter. Mix on slow speed for 4 minutes.
  • In a separate bowl whisk together warm milk and honey, until honey is melted.
  • Add 3 eggs, whisking in one at a time.
  • With mixer on slow speed slowly combine wet ingredients with the flour mixture.
  • Mix on a higher speed for 4 to 5 minutes until ingredients are incorporated. Dough should be supple and bind together and not cling to the side of the bowl.
  •  Add the fruit and rum mixture. Mix on slow speed for 1 minute until incorporated.
  • Put dough onto a flour dusted countertop or silicon mat and carefully fold a few times until all the nuts and fruit are incorporated. Dough may be slightly sticky.
  • Place dough in a flour-dusted large bowl and cover. Let dough rest at room temperature for 2 hours (dough can be refrigerated for 2 days until you are ready to bake the bread).
  • While dough is proofing, mix almond paste with 2 tablespoons of melted butter. Set aside.
  • Sprinkle flour onto a silicon mat. Divide dough into two halves (about 850 grams each). Carefully press each piece of dough into a flat disc. With a rolling pin gently roll the dough into a 8 x 10 inch rectangle.
  • Spread almond-butter mixture evenly on top, 1/4 inch from the edges. Fold the long side of dough toward the center, pressing down the edges into its center. Fold the remaining side over the first fold, gently pinching the edges to seal the seam. Tuck in the ends. With your hands gently roll the loaf to even out the sides of the dough.
  • Place dough, seam down, on a parchment lined baking sheet, cover with a towel and let proof in a warm area for 45 minutes, careful not to overproof.
  • While dough is proofing, heat oven to 350 degrees.
  • Just before baking, wash tops of the bread with the remaining egg.
  • Cover the top of the dough with foil to prevent browning and bake for 30 to 35 minutes or until done. Cool on wire rack.
  • Mix melted butter and rum in a shallow pan. Roll the baked bread in the bath of rum and butter, coating thoroughly. Don’t be shy. When finished sift powdered sugar over the top of the bread.
  • Wrap bread individually in at least two layers of wax or parchment paper to keep it fresh.
  • Tie loaf with a bow and gift.

July 29, 2022

Salty & Sweet Granola Bars (Take Two)

Print Recipe
12 bars
We apologize for our removal of the recipe last month! We decided to take it down to do a few edits after some kind customers gave us their opinions, and we think it is now easier and tastier. We hope y’all enjoy, and we thank you for your patience!


  • 1 3/4 cups Bluebird’s Old World Cereal Blend
  • 1 cup rolled oats
  • 1 1/2 cups boiling water
  • 2 cups peanut butter almond butter or a mix is also fine
  • 1 cup honey
  • 1/3 cup coconut oil
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • Pinch black pepper freshly ground
  • 3/4 cup dried cherries roughly chopped
  • 1/2 cup almonds roughly chopped
  • 1/2 cup pumpkin seeds
  • 1 cup dark chocolate chips roughly chopped and divided.
  • Maldon salt flakes or coarsely ground sea salt for topping


  • Preheat the oven to 325°F. Lightly grease a 9 x 11 pan and line with parchment paper. Set pan aside.
  • Mix the Old World Cereal Blend and oats in a large bowl. Pour boiling water over grains and mix thoroughly. Cover the bowl with a lid to allow the grains to absorb the moisture for 20 minutes.
  • Whisk in a medium saucepan over very low heat, nut butter, honey, coconut oil, vanilla extract, chili powder, salt, and pepper, until soft and thoroughly incorporated. Remove from the heat and combine nut butter mixture with grains. Mix thoroughly.
  • Add cherries, almonds, pumpkin seeds and 1/2 cup of the chocolate chips, reserving the other half for the topping. Mix thoroughly.
  • Oil your hands. Press the granola bar mixture into the pan, firmly. Sprinkle the remaining dark chocolate pieces on top of mixture pressing pieces gently into the bars.
  • Place in the oven, and bake for 12-14 minutes. Remove from the oven, sprinkle the bars with flaked salt and let bars cool (a minimum of 4 hours) before cutting. If bars are still warm, they are more likely to fall apart.
  • Once bars are entirely cool, remove from the pan, and cut in half. Cut each half into equal pieces. Place in an airtight container for up to 5 days.


February 25, 2022

Crusty Einkorn Whole Wheat Sourdough Bread

Print Recipe
2 loaves
The overnight rise develops the flavor of einkorn beautifully in this crusty, naturally leavened loaf. It takes a few hours to make, but very little attention and the results are so remarkable, your friends won’t believe you made it at home. You’ll need an oven-proof cast iron Dutch oven pot with a lid to bake the loaf in a very hot oven to achieve a crackling crust.


  • 4 teaspoons sourdough starter the more bubbly, the better
  • 3/4 cup + 2 tablespoons warm water (about 75F)
  • 3/4 cup all purpose flour (100 grams)
  • 2/3 cup Bluebird Pasayten Hard White Flour (100 grams)
  • 3/4 cup + 1 tablespoon Leaven (200 grams)
  • 3 1/4 cups water warm (about 75F)
  • 2 2/3 cup Bluebird Einkorn Flour (400 grams)
  • 2 cups Bluebird Pasayten Hard White Flour (300 grams)
  • 1 cup all purpose flour (150 grams)
  • 1/4 cup water
  • 3 1/2 teaspoons fine sea salt
  • flour for dusting (semolina works great)


Leaven Method
  • The night before, mix leaven ingredients in a medium bowl. Cover and set aside for 12 hours. 
  • To test, gently pinch off a bit of leaven and plop it into a small glass of water. If dough floats, it’s ready. If it doesn’t, try waiting for an additional hour or so. If it still doesn’t float, you may need to start over with a fresh starter.
To Make the Dough
  • The next morning, start the dough. In a large bowl, whisk together leaven with water.
  • Add Bluebird Einkorn Flour and Bluebird Pasayten Hard White Flour and mix to combine. Cover and set aside to allow flour to absorb water for 1 hour.
  • Add salt and 1/4 cup water and squish with your hands to combine. Cover with plastic and let rise 30 minutes.
  •  With a slightly wet hand, pull the dough up from the bottom and gently place on top of dough. Repeat all around the edges of dough until you’ve done 5 to 6 ‘folds.’ Cover and set aside for 30 minutes. 
  • Repeat folding. Do this 4 times total for a total of 2 hours of folding and resting.
  • Flour top of dough and turn out onto a clean work surface. Cut dough in half into 2 equal parts.
  • Flip dough with a bench scraper and form into rounds, folding the sticky cut end into itself. Gently cup the side of dough with your hands and pull towards you, trap air in the loaf and give it lift.
  • Cover loaves with large bowls and let rest for 20 minutes.
  • Flour tops of dough, flip with a bench scraper.  Gently coax/pull one piece of dough into a rough rectangle shape, don’t overstretch.
  • Pick the left side of dough up and place it over the center of the dough, as if you were folding a letter. 
  • Repeat with the right side of the dough. Pick the end closest to you and bring it up and over center to meet the far end. Gently cup with hands to form a rough round.  Repeat with remaining dough.
  • Flour center of 2 clean dish towels with semolina or rice flour. Place dough in the center of the towels. Pick up towels and place in 2 medium mixing bowls. Cover with plastic. Let one loaf rest at room temperature for 3 to 4 hours, an indent of your finger will remain when the loaf is poked.
  • Place the other loaf covered in the bowl in the refrigerator to bake the next day; this loaf will taste more distinctly sourdough.
  • 30 minutes before the bread is ready to bake, place a 3-quart or larger cast iron Dutch oven with lid,  in the oven and preheat to 450°F.
  • When dough is ready, discard plastic wrap. Place a large piece of parchment over a bowl and place a dinner plate on top. Invert bowl onto the plate. Remove the towel.
  • Score center of loaf with a sharp knife to assist bread in rising to its full potential.
  • Carefully, with oven mitts, pick up the loaf on the parchment and place it in a preheated Dutch oven. Cover and bake for 25 minutes.
  • Uncover and continue to bake until the loaf is deep golden brown, about 25 minutes more. An instant-read thermometer inserted into the center of the loaf will register 206-210°F
  • Transfer to a cooling rack, discard parchment, and let cool for 1 hour before slicing.
  • The next day, bake the second loaf the same way, but allow the dough to sit at room temperature while Dutch oven preheats
  • This bread freezes well when stored in a zip top freezer bag for up to 3 months. Uncover while defrosting.


February 24, 2021

Fuego Cheese Biscuits

Print Recipe
12 biscuits
Recipe compliments of Guerra’s Gourmet


  • 3 cups Einkorn baking mix
  • 8 tablespoons butter cold
  • 1 cup milk
  • 1 teaspoon vinegar
  • 1 tablespoon Guerra’s Extra Spicy Seasoning
  • 4 ounces Guerra’s Fuego Cheese by Daniels Artisans diced into small cubes


  • Preheat oven to 450F
  • Mix vinegar and milk together and set aside.
  • Next, evenly mix Guerra’s Extra Spicy Seasoning and Bluebird Grain Farms Einkorn Baking Mix with a whisk. Mix the small diced cold butter by hand into the flour mixture until it resembles coarse crumbles.
  • Add in the small diced Fuego cheese. Add milk to the mixture and gently fold together until dough forms.
  • Turn dough onto a flour work surface, using a rolling pin roll out dough to 3/4 inch thickness, use a 3-inch biscuit ring to cut dough. Evenly space cut biscuits on a baking sheet and brush tops with milk and sea salt just before baking.
  • Bake in the oven for 8 to 10 minutes until the cheese is lightly caramelized.

Products used


October 26, 2020

Cranberry Walnut Einkorn Energy Bars

Print Recipe
12 bars
Need a whole grain, homemade, grab-and-go breakfast? These chewy bars have plenty of protein thanks to Greek yogurt, walnuts, and fiber from the whole grain einkorn flour to keep you full and satisfied all morning long.


  • 1/2 cup Greek yogurt plain or vanilla
  • 1/3 cup brown sugar packed
  • 1/3 cup applesauce
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 orange zested
  • 1 1/2 cup old fashioned oats
  • 1/2 cup + 2 tablespoons Bluebird Einkorn Flour or Bluebird Einkorn Baking Mix
  • 1 1/2 teaspons pumpkin pie spice
  • 1/2 teaspoon baking soda omit if using Bluebird’s Einkorn Baking Mix
  • 1/2 teaspoon salt
  • 3/4 cup walnuts or pecans chopped
  • 3/4 cup dried cranberries
  • 1/2 cup toasted coconut chips such as Dang brand


  • Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment or foil and spray with cooking spray. Set aside.
  • In a small bowl, whisk together yogurt, brown sugar, applesauce, egg, vanilla, and orange zest.
  • In a large bowl, whisk together oats, Bluebird Einkorn Flour or Einkorn Baking Mix, pie spice, baking soda, and salt. Use a rubber spatula to stir yogurt mixture into oat mixture until no traces of flour are visible, don’t over stir. Add walnuts, cranberries, and coconut and stir just to combine.
  • Pour batter into the prepared pan and bake until top is just set and edges are golden brown, 25 minutes.
  • Place on a cooling rack and let cool completely. Cut into rectangles and serve. Store remaining bars in an airtight container at room temperature for up to 5 days. 
  • For presentation sprinkle baked bars with coconut chips, chopped walnuts, and zest.


September 25, 2020

Raspberry-Thyme Einkorn Muffins

Print Recipe
12 muffins


  • 2 1/2 cups Bluebird Einkorn Flour or Einkorn Baking Mix
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 teaspoon baking powder omit if using einkorn baking mix
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt omit if using salted butter
  • 1 1/4 cup frozen raspberries
  • 2 teaspoons flour for tossing raspberries
  • 1 1/2 cup buttermilk
  • 6 tablespoons butter melted (can use salted, but omit salt in recipe)
  • 1 tablespoon fresh thme leaves picked & briefly chopped
  • 3/4 teaspoon vanilla
  • 1/2 lemon zested
  • Coarse sugar for topping


  • Preheat oven to 400 degrees.
  • Grease a 12-cup muffin tin with canola spray.
  • In a small saucepan melt butter until it foams, remove from heat and add thyme leaves, and set aside to cool slightly.
  • Sift together the baking powder, flour, cinnamon, allspice & stir in both sugars.
  • In a separate bowl, toss frozen raspberries with 2 teaspoons of flour to coat. Set aside.
  • Combine vanilla, lemon zest, & buttermilk. Pour buttermilk mixture into the dry mix, add melted butter and thyme, and stir gently with a rubber spatula.
  • Gently fold in frozen raspberries until raspberries are fully incorporated into the batter.
  • Heap batter into prepared pan and sprinkle tops with coarse sugar. Bake in a preheated oven for 25-30 minutes until muffins are nicely colored.
  • Leave in the pan to cool for 5-10 minutes and depan onto a wire rack. The muffins will keep in an airtight container for 2-3 days at room temperature or longer in the refrigerator.


May 31, 2020

Einkorn Cheese Crackers

Print Recipe
8 dozen


  • 2 cups Bluebird Einkorn Flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt plus more for sprinkling
  • 1/4 teaspoon cayenne pepper
  • 6 tablespoons unsalted butter grated
  • 8 ounces extra sharp cheddar cheese grated
  • 4-6 tablespoons ice water
  • 1 egg lightly beaten with 1 teaspoon water


  • In a food processor, combine the flour, baking powder, salt, and cayenne and pulse to combine.
  •  Add the butter and cheese and pulse until well mixed.
  •  Add 4 tablespoons of ice water and pulse until the mixture starts to hold together. Add additional water if necessary.
  • Divide the dough in half, form into circles and wrap in plastic wrap. Freeze 20 minutes.
  • Line two baking sheets with silicone mats or parchment. Using one square at a time, roll the dough on a lightly floured surface to a scant 1/8 inch thickness.
  • Using a fluted 1 3/4-inch cookie cutter, cut the dough into circles, rerolling the dough to use it up.
  • Poke holes in each with a fork and freeze until firm, 10 to 15 minutes. Repeat with the remaining dough.
  • Preheat the oven to 350°F. 
  • Brush the circles with the egg and sprinkle with salt.
  • Bake until puffed and crisp, 18 to 21 minutes. Transfer to a cooling rack and repeat with the remaining dough.
  • Store in airtight containers at room temperature.


May 1, 2020

Seeded Einkorn Quick Bread

Print Recipe
8 people


  • 1/4 cup sunflower seeds hulled and unsalted
  • 1/4 cup pumpkin seeds hulled and unsalted
  • 1/4 cup rolled oats
  • 3 tablespoons quinoa
  • 3 tablespoons millet
  • 1 cup buttermilk
  • 1/3 cup butter melted or safflower oil
  • 1 tablespoon maple syrup
  • 3 large eggs
  • 2 1/4 cups Bluebird Einkorn Baking Mix (or use 2 1/4 cup Bluebird Einkorn Flour with 1 tablespoon baking powder and 1 teaspoon salt)


  • Preheat oven to 350°F. Grease a 9X5X3-inch loaf pan. Line the bottom with parchment paper.
  • In a medium dry skillet, toast the seeds, oats, quinoa, and millet over medium heat, stirring, until lightly brown and starting to pop about 5-7 minutes.
  • Reserve 2 tablespoons of the mixture and pour the remaining into a large mixing bowl.
  •  Add the buttermilk, butter or oil, maple syrup, salt, and eggs.
  • Stir in baking mix and pour into pan. Sprinkle with remaining seed mixture.
  • Bake 35-40 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool 30 minutes, loosen the sides of the pan and invert the pan on a cooling rack. 
  • Let cool completely before slicing.


December 17, 2019

Einkorn Banana Coconut Quick Bread

Print Recipe
8 slices
Copyright: Bluebird Grain Farms; styling: Jean Galton; photo: Angie Norwood-Browne


  • 2 large bananas very ripe, mashed
  • 2/3 cup sugar
  • 1/4 cup milk
  • 1/2 cup coconut oil or butter melted
  • 1 teaspoon vanilla
  • 3 large eggs
  • 2 2/3 cups Einkorn baking mix
  • 1/2 cup shredded unsweetened coconut plus additional for sprinkling
  • 1/2 cup macadamias or pecans chopped


  • Preheat oven to 350°F. Grease a 9X5X3-inch loaf pan and line the bottom with parchment paper.
  • In a large bowl combine the bananas, sugar, milk, oil, vanilla, and eggs together. Stir in baking mix, coconut, and nuts and pour into pan. Sprinkle with additional coconut.
  • Bake 45 to 55 minutes or until a toothpick inserted in the center comes out mostly clean. Let cool 10 minutes, loosen the sides of the pan, and invert the pan on a cooling rack. Let cool completely before slicing.

Products used


November 8, 2019

Fluffy Einkorn Biscuits

Print Recipe
12 medium biscuits
Copyright Bluebird Grain Farms


  • 3 cups Bluebird Whole Grain Einkorn Flour or Einkorn Baking Mix
  • 2 1/2 teaspoons baking powder omit if using Einkorn Baking Mix
  • 1/2 teaspoon coarse salt
  • 8 tablespoons organic shortening or butter chilled, cubed
  • 1 cup milk or buttermilk
  • 1 teaspoon white vinegar omit if using buttermilk


  • Heat oven to 450°F.
  • In a medium-size bowl or food processor, mix the flour, baking powder, and sea salt. Mix on low. Add or pulse in the cubed butter until the mixture forms coarse crumbs.
  • Add vinegar to the milk, then briskly mix (or pulse) liquids into the dry ingredients until the ball forms (if you are making buttermilk biscuits, do not add vinegar). Do not overmix!
  • Turn dough onto surface dusted with flour. With your hands, gently pat dough into a square and fold the dough over itself a few times (this yields fluffy biscuits). Pat dough until it is 1/2 inch thick. If you prefer to use a rolling pin, roll gently and continue to fold the dough. Use caution to not overwork, or press, dough too hard.
  • Cut with 2 1/2-inch round biscuit cutter. Place rounds on a cookie sheet lined with parchment paper.
  • Bake 8 to 10 minutes or until golden brown. Serve warm.