Einkorn Biscuits
Einkorn Biscuits are a great way to get the delicious fluffy biscuits with the benefit and flavor of einkorn flour. Enjoy homemade Einkorn Biscuits with its signature nutty flavor, slightly sweetened with honey, as an easy breakfast or healthy side dish.
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What makes einkorn wheat such a popular alternative to standard, all purpose flour, biscuits is the lower gluten content. Einkorn is easier to digest and more nutrient-rich than modern day wheat flour, making einkorn recipes a more wholesome option compared to regular flour.
If this is the first time you’re using einkorn, you’ll find that it has its own unique flavor in addition to its health benefits. Einkorn flour has a slightly nutty flavor, and when combined with a little honey to sweeten, you’ll find this may be your new favorite flour to work with!
We’ve found that the key to getting nice flaky biscuits is cutting in cold butter with the dry ingredients. You can even sweeten your biscuits with maple syrup instead of honey if you prefer. Also, to get the best results, make sure you do not over-knead the dough or you’ll end up with too dense of biscuits.
This is a great on-the-go breakfast. Bake a bunch of these for the week and simply keep them in a plastic bag, plastic wrap, or other airtight container in the fridge. Warm one up with a little jam or butter for a healthy, easy breakfast.
Why You’ll Love this Recipe:
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.
Ingredients to Make Einkorn Biscuits:
- 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.
- baking powder. Provides lift and fluffiness. Ensure it’s fresh for the best rise.
- salt. Brings balance and enhances the natural sweetness of the honey.
- 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.
How to Make Einkorn Biscuits:
- 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.
Recommended Equipment
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 soups, stews, or topped with jam for a delicious breakfast.
Serving Suggestions:
- Chicken Mushroom Wild Rice Soup
- Crockpot Beef Tips and Gravy
- Beef Vegetable Stew
- Avocado Chicken Salad
- Pizza Soup
- Instant Pot Chicken Stew
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.
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.
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.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: ~210
Total Fat: 9g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 320mg
Total Carbohydrates: 28g
Dietary Fiber: 2g
Sugars: 4g
Protein: 5g
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