Fluffy, buttery, homemade, einkorn biscuits are a quick and easy recipe to whip up for a delicious breakfast. These biscuits easily accommodate savory or sweet, quickly going beyond breakfast to brunch, lunch, dinner, or even dessert.
Einkorn has quickly become my favorite grain. It has a delicious, lightly nutty flavor, and it works amazingly well for all of your non-fermented recipes.
I, of course, also love all things sourdough. I have even converted my sourdough starter to einkorn.
Since I’m not a natural planner, there are many times I’m standing in the kitchen at 4:30 in the afternoon, trying to determine what’s for dinner. That’s typically when I realize I’m going to need biscuits for chicken pot pie, biscuits and gravy, or something else that could use a side of sourdough.
Einkorn to the rescue! This heirloom wheat is the only wheat that hasn’t been hybridized like other modern wheat family members. In return, you get a flour that is spectacular. Not only is the flavor excellent, but einkorn is so much easier to digest and has more vitamins and minerals.
It also makes the most wonderful and fluffy biscuits. Perfect for a grab-and-go snack, breakfast, sandwiches, or a side to serve with soup. Dollop some sweetened whipped cream and strawberries on it, and now it’s dessert.
It’s a super versatile recipe, and the best part is, you can make these pretty darn quickly. No waiting, no fuss. Make, bake, and enjoy.
What makes this recipe extra special and yummy (besides einkorn) is the use of milk kefir. It gives it a subtle and delicious kick.
You could substitute milk kefir for regular milk or buttermilk. However, since we’ve consistently made a batch of milk kefir for the past 10 years, we always have it on hand.
Tips For Einkorn Biscuit Success:
- Make sure the butter is very cold. Sometimes after chopping the butter into cubes, I will put it in the freezer for a few minutes to get it extra cold. This helps ensure a fluffy biscuit.
- Use a fork or pastry blender to add the butter to the dry ingredients. Remember how cold butter is a major key in fluffy biscuits? Using your hands will warm up the butter too much.
- Milk kefir gives the biscuits a tasty, tangy flavor. You can easily substitute kefir for buttermilk, regular milk, or a non-dairy alternative.
- Besides the cold butter, folding the biscuit dough into thirds really helps the flakiness.
Is einkorn inflammatory?
Unlike to modern wheat, einkorn actually has an anti-inflammatory property to it. This study showed just that.
Can you substitute einkorn flour for all purpose flour?
You can, but you will need to adjust the recipe. The structure of einkorn is different from all-purpose, and they absorb liquids differently. If you substitute einkorn for all-purpose flour in cakes, cupcakes, muffins, etc., the all-purpose flour may require you to reduce the amount of liquids around 15-20%.
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Tools you may need:
Large bowl
Measuring cups and spoons
Rolling pin
Baking sheet
Biscuit cutter (let’s be honest… I just use a wide mouth mason jar)
How To Make Einkorn Biscuits
Preheat the oven to 400.
In a large bowl, mix together the dry ingredients: flour, baking powder, sugar, and salt.
Chop the cold butter into cubes and cut it into the dry ingredients. Your goal is to develop a coarse texture, with the butter in pea-sized bits.
You can do this with a fork or pastry blender, but I wouldn’t recommend using your hands, as they will warm up the butter too quickly. Warm butter doesn’t produce fluffy biscuits like cold butter does.
Add in kefir and stir until just mixed. Don’t over mix.
Roll Out And Cut The Einkorn Biscuits
Place the dough on a lightly floured surface. Roll the dough out to 3/4 inch thickness and fold in thirds. Flatten back to 3/4 inch thickness with the rolling pin, and repeat the folding into thirds.
Finally, flatten dough to about 3/4 inch thick with a rolling pin and cut biscuits out with your biscuit cutter or glass jar. This process helps achieve extra fluffy biscuits.
Place on a baking sheet and bake for 17-20 minutes until they start to turn golden around the edges.
Allow to cool. Enjoy!
How To Store:
Store in an air-tight container for up to five days. They also freeze well if you want to make a large batch and freeze for easy breakfasts throughout the week.
Find More Einkorn Recipes:
- Einkorn Cream of Wheat – Breakfast Porridge
- Einkorn Sourdough Bread
- Homemade Pasta With Einkorn Flour
- Apple Pie Recipe With Einkorn Crust
- Cast Iron Einkorn Cornbread with Popcorn and Honey
- Easy Einkorn Sandwich Bread – No-Knead
If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone
Einkorn Biscuits
Ingredients
- 2 1/2 cups all-purpose einkorn flour, I use Jovial einkorn
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 6 tablespoons cold salted butter, cubed
- 3/4 cup kefir, you can substitute milk
Instructions
- Preheat the oven to 400.
In a large bowl, mix together the dry ingredients: flour, baking powder, sugar, and salt.
Chop the cold butter into cubes and cut it into the dry ingredients with a fork or pastry blender, until a course texture is achieved.
Add in kefir and stir until just mixed. - Place the dough on a lightly floured surface. Roll the dough out to 3/4 inch thickness and fold in thirds. Flatten back to 3/4 inch thickness with the rolling pin and repeat the folding into thirds.
Flatten dough to about 3/4 inch thick with a rolling pin and cut biscuits out with your biscuit cutter or glass jar.
Place on a baking sheet and bake for 17-20 minutes until they start to turn golden around the edges.
Allow to cool. Enjoy.
Notes
- Make sure the butter is very cold. Sometimes after chopping the butter into cubes, I will put it in the freezer for a few minutes to get it extra cold. This helps ensure a fluffy biscuit.
- Use a fork or pastry blender to add the butter to the dry ingredients. Remember how cold butter is a major key in fluffy biscuits? Using your hands will warm up the butter too much.
- You can easily substitute kefir for buttermilk, regular milk, or a non-dairy alternative.
- This recipe easily doubles. Make a bunch and freeze for later.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I followed the recipe, substituting whole milk for kefir and using a heaping TBSP of baking powder. The biscuits turned out much better than I had hoped! They were light and tender on the inside and crispy around the edges. I’ve written this recipe in my recipe book and definitely plan to make these biscuits often!
That sounds lovely. Glad you enjoyed them.
Can you sub something else for butter, shortening, coconut oil, or something else?
A-mazing! These biscuits turned out better and more delicious than any biscuits I’ve ever made with regular all purpose flour. Thank you for sharing!
Great recipe! Thank you so much. It’s such a beautifully smooth dough to work with if that makes sense. Haha!
These are delicious! I used raw buttermilk and they were easily the best biscuits I’ve ever made. There is something just so tasty about einkorn flour, and I love the golden color. I have a gluten intolerance to modern wheat, but find I can eat einkorn with no reaction. I froze half and am taking them out tonight to bake to have with soup. Thanks for such a great recipe!
Linda, did you freeze the dough and then bake? Just wondering because I’m making some now for later and wondered if I should throw the dough in the freezer and then back later. Curious to what your results were.
Hi there, great site and wonderful biscuits. Thanks so much. Just thought I’d let you know that the word “course” should actually be “coarse” when talking about texture. I’m not a nit picker but I would definitely want to use the correct terms and thought you might too. Will be back often and thank you again for the awesome site. Regards and stay safe.
These were absolutely delicious! My kids devoured these and will definitely be our biscuit recipe from now on! I had some oat/pumpkin seed milk that I needed to use up and they still came out perfect!
Can I substitute honey/maple syrup for the sugar?
Do you use the whole wheat einkorn from Jovial with the same results?
Can I sub einkorn flour for spelt flour?