Homemade Einkorn Biscuits

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Earlier this week, we made homemade beef stew in the Instant Pot. Now, let’s make homemade einkorn biscuits to serve alongside that stew.

Easy to make homemade biscuits made ancient einkorn flour. These biscuits are perfectly fluffy and also delightfully flaky.

Once again, we’re going to open up the flour jar and make biscuits with the ancient grain so many of us have come to love: einkorn.

All-purpose einkorn is perfect for making biscuits, because it acts similar to white flour in that it produces a super fluffy and flaky biscuit. And that, in my opinion, is the only way a biscuit should be.

Easy to make homemade biscuits made ancient einkorn flour. These biscuits are perfectly fluffy and also delightfully flaky.

Besides using einkorn, the technique used to make the biscuits is very important. Let’s talk about exactly how to make the perfect biscuits.

Real Food Crash Course

 

Easy to make homemade biscuits made ancient einkorn flour. These biscuits are perfectly fluffy and also delightfully flaky.

How to make fluffy and flaky homemade biscuits…

First things first, you’re going to need butter, and not just any butter. Good quality butter is a must. Kerrygold brand is what I prefer. Any rich, grass-fed butter should do.

Second, the butter needs to be kept chilled in the fridge before it’s added to the flour.

Third, don’t use your fingers to crumble the butter with the flour. Your fingers are warm (body temperature), which means your fingers will warm up the butter quickly. Warm butter = good biscuits, but not flaky and fluffy biscuits. Just like with pie crust and scones, it’s important to keep the butter as cold as possible throughout the process. This means using a pastry cutter, or two knives, when working the butter into coarse crumbs.

Easy to make homemade biscuits made ancient einkorn flour. These biscuits are perfectly fluffy and also delightfully flaky.

Next, let’s talk about kneading. Einkorn naturally doesn’t love to be over-worked. Einkorn is more of a hands-off grain. Knead einkorn dough as much as needed, nothing more. This is also true when mixing einkorn muffin batter.

For biscuits, it’s particularly important to stir the liquid and dry ingredients together, just until they begin to come together. Then stop using a spoon and form the dough with your hands. (I know, I just told you not to use your fingers, but this is the only option at this point. That’s okay.) Knead the dough a few times to get it to come together and form a smooth ball, then let it be. No more kneading or mixing.

Easy to make homemade biscuits made ancient einkorn flour. These biscuits are perfectly fluffy and also delightfully flaky. Easy to make homemade biscuits made ancient einkorn flour. These biscuits are perfectly fluffy and also delightfully flaky.

Finally, let’s talk about the folding technique. I learned this technique from a cookbook (I can’t remember the name) years ago, and it’s been my favorite method to use when making biscuits. Use your hands to quickly shape the dough (on a floured surface) into a long rectangle. Then fold one half of the rectangle on top of the other half.

Easy to make homemade biscuits made ancient einkorn flour. These biscuits are perfectly fluffy and also delightfully flaky.

There it is, my best biscuit-making advice.

Easy to make homemade biscuits made ancient einkorn flour. These biscuits are perfectly fluffy and also delightfully flaky.

Now, before you get to work making your own biscuits, let’s talk about einkorn flour. I know, if we hang out together often you’re probably well aware of what einkorn is.

Since it’s not a super popular grain, I always like to spend a minute or two sharing the details about einkorn. If you’re familiar with einkorn already, skip ahead, biscuits are waiting to be made.

Easy to make homemade biscuits made ancient einkorn flour. These biscuits are perfectly fluffy and also delightfully flaky.

Easy to make homemade biscuits made ancient einkorn flour. These biscuits are perfectly fluffy and also delightfully flaky.

What is einkorn flour? 

Easy to make homemade biscuits made ancient einkorn flour. These biscuits are perfectly fluffy and also delightfully flaky.

For me, einkorn has been a game-changer in the way I bake and also my ability to consume gluten-based baked goods. (Sourdough and ancient grains, one being a method and the other an ingredient, are easier to digest and a great option for people who may feel sensitive to gluten–not for someone with celiac disease.) In a day when gluten is feared, I think it’s important to reconsider the use of ancient grains and also ancient methods, like souring and sprouting.

Easy to make homemade biscuits made ancient einkorn flour. These biscuits are perfectly fluffy and also delightfully flaky.

Einkorn is known as the oldest variety of wheat making it an “ancient” grain. The ancient grain is believed to have originated in the Tigris-Euphrates region and is possibly the main grain referenced in the earliest accounts of the Bible. Einkorn is said to be the wheat men were eating in the earliest days before modern day wheat varieties. While modern wheat has undergone hybridization, einkorn still holds true to its original properties. Einkorn is slowly gaining popularity, but it’s still grown in only a few regions in Europe. This means many people, including myself just a few years ago, don’t know about this wonderful grain.

Easy to make homemade biscuits made ancient einkorn flour. These biscuits are perfectly fluffy and also delightfully flaky.

Einkorn is my favorite flour to work with when making traditional, flour-based baked goods. The sweet, ancient grain has a lighter texture and taste than modern day wheat, and contains a more favorable gluten ratio.

Easy to make homemade biscuits made ancient einkorn flour. These biscuits are perfectly fluffy and also delightfully flaky.

Homemade Fluffy and Flaky Einkorn Biscuits
4.86 from 7 votes
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Homemade Einkorn Biscuits

Easy to make homemade biscuits made ancient einkorn flour. These biscuits are perfectly fluffy and also delightfully flaky. 

Course Breakfast, Side Dish
Cuisine American
Keyword einkorn biscuits
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 8 large biscuits, depending on size
Calories 261 kcal
Author Kristin Marr

Ingredients

Optional:

  • 1 TB whole milk or dairy-free milk for brushing the top of the biscuits

Special Equipment:

Instructions

  1. Preheat the oven to 400F. 

  2. Cut the butter into cubes. Place the butter in the fridge to keep chilled until ready to use. 

  3. In a large bowl, whisk together the flour, salt, and baking powder. 

  4. Add the cold butter cubes to the flour. Use a pastry cutter (or two knives) to crumble the butter into the flour mixture, until the butter resembles coarse crumbs.

  5. Pour the milk into the the flour mixture, stirring just until combined. Using a wooden spoon and then your hands (gently kneading the dough if necessary), form the dough into a ball.

  6. Sprinkle a parchment-covered surface with a small amount of extra flour. Form the dough, using your hands, into a long rectangle. Fold the dough in half, lengthwise and gently press together.

  7. Using a biscuit cutter, cut out individual biscuits. Place the biscuits on a sheet pan or stone. I like to line my sheet pan with parchment paper. Brush the top of each biscuit with the 1 tablespoon of milk, if desired. Another option is to use melted butter instead of the milk. 

  8. Bake for 17-20 minutes, until the tops are golden and the sides are firm. The time it takes for your biscuits to bake will depend on the size of the biscuits, so keep an eye on them through the oven door. I make fairly large biscuits. 

Recipe Notes

If you're making a sweet biscuit, you could add 1-2 tablespoons of cane sugar to the dry ingredients. 

To Freeze: 

Place the uncooked, cut-out biscuit dough on a cookie sheet. Freeze the raw biscuits until frozen (about 30 minutes-1 hour). Once frozen, place the biscuits in a freezer-safe bag or container. When you’re ready to cook a biscuit, follow the cooking directions in the recipe above. You'll need to add additional time for cooking the biscuits, so keep an eye on the biscuits while they bake. 

Another option is to bake the biscuits, allow to cool, and then freeze the biscuits fully cooked. 

Easy to make homemade biscuits made ancient einkorn flour. These biscuits are perfectly fluffy and also delightfully flaky.

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22 Comments

  • Definitely plan to try these. I actually FREEZE my butter, then grate it with my WonderMix slicer/grater and use that—the butter stays cold and gets fully incorporated.

  • Is the 1 1/2 Tablespoon baking powder measurement correct? Other recipes have called for 1 1/2 teaspoons. Want to try these but afraid the amount is wrong.

  • 5 stars
    Fantastic biscuits!! Definitely better than biscuits made with regular flour. I didn’t have whole milk but happened to have buttermilk on hand and they turned out absolutely delicious, slightly crispy on the outside and perfectly tender on the inside. We topped these with homemade sausage gravy and my husband was in HEAVEN. Thanks for the great recipe!

  • 4 stars
    My biscuit dough was very wet, difficult to cut, and turned out very flat, like half a biscuit. The flavor was good. The only change I made was substituting cream of tartar and baking soda for baking powder because I don’t use baking powder. I used a ratio of 1/2t tartar and 1/4 soda for each tofu powder, so 2 1/4 t tartar and 1 1/8 t soda. Any suggestions?

    • Hey Kara, Baking powder is essential, in my opinion, to making super fluffy biscuits. I don’t have experience with cream or tartar and baking soda as a sub in biscuits, so I can’t really speak to this.

  • Can’t wait to make this! Wondered what you thought about trying to use buttermilk in lieu of whole milk? I have some buttermilk to use up and thought it may work? love all of your recipes!

  • 5 stars
    I’m looking forward to making these! My question is can I substitute ghee in place of the butter? I am wondering if the lack of protein or whatever it is that I scrape off from the butter to make ghee would affect the rise of these? Is that true?
    Thanks so much!

    • Hi Ruby, If you only have whole wheat einkorn, they wouldn’t be super fluffy but there’s really no way to work around that other than use another flour or half another flour.

      LS Team.

  • 5 stars
    Hey!
    Just wanted to let the cooking community know that we subbed cold bacon grease for butter and coconut milk for cows milk. These turned out awesome! I did add more flour to get a biscuit dough instead of soupy dough, big smile. WONDERFUL! We just adore einkorn! Oh and we doubled the recipe and made smaller biscuits. Definite recipe keeper!

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