Einkorn Biscuits are a great way to get the delicious fluffy biscuits with the benefit and flavor of einkorn flour. These biscuits bake up soft on the inside with lightly crisp, golden tops, perfect for breakfast, dinner, or anytime you want a homemade bread option.
A Quick Look at the Recipe
✅ Recipe Name: Einkorn Biscuits
🕒 Ready In: ~25 minutes
👪 Serves: 10-12 biscuits
🍽 Calories: ~275 per biscuit (estimated)
🥣 Main Ingredients: Einkorn flour, butter, buttermilk, honey, baking powder
📖 Dietary Info: Made with ancient-grains; simple, real-food ingredients
👌 Difficulty: Easy - simple mixing and a quick fold for flaky layers
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This einkorn biscuits recipe uses just a handful of simple ingredients: einkorn flour, cold butter, buttermilk, and a touch of honey for subtle sweetness. The dough is folded to create delicate layers, giving the biscuits a fluffy texture without needing complicated steps.
If you're exploring more einkorn baking recipes, try pairing these biscuits with dishes like Crockpot Chicken Pot Pie Soup, Beef Vegetable Stew, and Creamy Parmesan Chicken.
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Why You'll Love these Einkorn Biscuits:
Wholesome twist: Einkorn flour adds a slightly sweet, nutty flavor and extra nutrition.
Flaky and tender: Cold butter and gentle folding create light, layered biscuits.
Naturally sweetened: A touch of honey balances the earthy einkorn flavor.
Versatile: Perfect with breakfast, as a dinner side, or paired with soup and stew.
Simple ingredients: Just pantry staples, no complicated steps required.
Key Ingredients:
- einkorn flour. An ancient grain that's easier to digest and more nutrient-dense than modern wheat. Naturally contains less gluten, making it gentler on digestion.
- cold butter. Use very cold butter. The small chunks steam while baking, creating light, flaky layers.
- buttermilk. You can make your own with milk and vinegar or lemon juice if needed.
- honey. Naturally sweetens the biscuits and helps with golden browning.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Swap the sweetener: Replace the honey with maple syrup or skip it entirely for a classic savory biscuit.
- Use a different fat: Cold coconut oil or ghee can be used in place of butter, though the texture will be slightly less flaky.
- Try dairy-free: Substitute the buttermilk with a mix of 1 cup dairy-free milk + 1 tablespoon lemon juice, rested for 5 minutes.
- Add herbs or cheese: Mix in fresh chives, rosemary, cheddar, or parmesan for a more flavorful einkorn biscuit variation.
- Make drop biscuits: Instead of cutting, simply scoop the dough into mounds on the baking sheet for a quicker, rustic version.
How to Make Einkorn Biscuits:
- Step 1: Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, whisk together einkorn flour, baking powder, and salt.
- Step 2: Cut in the cold, cubed butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Step 3: In a small bowl, whisk together buttermilk and honey.
- Step 4: Pour into the flour mixture and stir gently until just combined.
- Step 5: Turn dough out onto a lightly floured surface and gently pat into a 1-inch thick rectangle. Fold dough over itself once or twice to create layers.
- Step 6: Using a round biscuit cutter, cut out biscuits and place them on the prepared baking sheet. Re-roll scraps gently as needed. Bake for 12-15 minutes.
Recipe Notes & Tips:
- Handle dough gently: Einkorn has weaker gluten than modern wheat, so overmixing can make the biscuits dense. Stir until just combined.
- Expect stickier dough: Einkorn absorbs liquid differently, don't add too much extra flour or the biscuits will be dry.
- Keep butter cold: Cold butter is essential for flaky layers. If the biscuit dough warms up, chill it briefly before cutting.
- Fold for layers: Gently fold the dough over itself once or twice to create height and flakiness.
- Cut straight down: When using a biscuit cutter, press straight down without twisting to help the biscuits rise evenly.
- Check early: Start checking at 12 minutes, baking times can vary with einkorn.
- Flavor boost: Brush the tops with melted butter or honey butter right after baking for extra richness.
- Serving ideas: Perfect with this Creamy Sweet Potato Soup, Seafood Stew, or topped with Blueberry Compote for a delicious breakfast.
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How to Store:
Room Temperature: Store cooled biscuits in an airtight container for up to 2 days.
Refrigerator: Keep in an airtight container for up to 5 days. Rewarm in the oven before serving.
Freezer: Freeze baked biscuits for up to 2 months. Wrap individually and store in a freezer bag. Thaw at room temperature and reheat in the oven.
Make ahead: Prepare the dough, cut biscuits, and freeze unbaked on a tray. Transfer to a freezer bag and bake straight from frozen, adding a few extra minutes to the baking time.
Einkorn Biscuits FAQs:
No, einkorn contains gluten, but in a weaker form than modern wheat, making it easier to digest for many people.
No, over-kneading einkorn dough makes biscuits dense. Mix gently until just combined.
Yes, but you'll need slightly less liquid since all-purpose flour absorbs more. The flavor and texture will also be different.
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Einkorn Biscuits
Ingredients
- 3 ½ cups einkorn flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup cold butter, cubed
- 1 cup buttermilk
- 2 tablespoons honey
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together einkorn flour, baking powder, and salt.
- Cut in the cold, cubed butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- In a small bowl, whisk together buttermilk and honey. Pour into the flour mixture and stir gently until just combined. Do not overmix.
- Turn dough out onto a lightly floured surface and gently pat into a 1-inch thick rectangle. Fold dough over itself once or twice to create layers.
- Using a round biscuit cutter, cut out biscuits and place them on the prepared baking sheet. Re-roll scraps gently as needed.
- Bake for 12-15 minutes, or until biscuits are golden brown on top. Serve warm with butter, honey, or jam.
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Nutrition
Notes
- Handle dough gently: Einkorn has weaker gluten than modern wheat, so overmixing can make the biscuits dense. Stir until just combined.
- Expect stickier dough: Einkorn absorbs liquid differently, don't add too much extra flour or the biscuits will be dry.
- Keep butter cold: Cold butter is essential for flaky layers. If the biscuit dough warms up, chill it briefly before cutting.
- Fold for layers: Gently fold the dough over itself once or twice to create height and flakiness.
- Cut straight down: When using a biscuit cutter, press straight down without twisting to help the biscuits rise evenly.
- Check early: Start checking at 12 minutes, baking times can vary with einkorn.
- Flavor boost: Brush the tops with melted butter or honey butter right after baking for extra richness.
- Serving ideas: Perfect with soups, stews, or topped with jam for a delicious breakfast.
Kae says
my favorite biscuit recipe