Einkorn Biscuits
Einkorn Biscuits are a great way to get the delicious fluffy biscuits with the benefit and flavor of einkorn flour.
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.
Video
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.
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