Whole Grain Einkorn Shortcakes

Combine milk and vinegar and set aside in the refrigerator for 15 minutes to acidulate (slightly thicken and sour) the milk.

In a large bowl, combine flour, maple sugar, baking powder, baking soda, and salt. Whisk to combine.

Transfer half of the flour mixture to a food processor, leaving the other half in the mixing bowl. A standard food processor won't hold the entire amount, so working in two portions ensures even mixing.

Cube the cold butter and add to the food processor with the flour. Pulse until the butter is chopped into coarse bits and dispersed through the flour.

Dump the contents of the food processor into the mixing bowl with the remaining flour and stir to combine.

Add the acidulated milk to the flour mixture and fold until all of the flour is moistened. The mixture will be shaggy.

Refrigerate the dough for 15 minutes.

Preheat oven to 425°F and line 2 baking sheets with parchment.

Transfer chilled dough to a floured surface and roll or pat into a 4×12 inch rectangle, about 1 inch thick.

Cut dough into desired shapes and transfer to the prepared baking sheets.

Brush biscuits with milk or cream and bake 12–15 minutes until golden.