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.
Have you ever froze them? Would it be best to do prior to baking or after baked?
You can do it either way! I like to freeze them baked so then I can pull them out and have a quick biscuit.
Delish! Used buttermilk and whole wheat Einkorn. Did yo the butter to 8 tablespoons.
How can I use heavy cream in this recipe instead of kefir?
It’ll probably sound crazy but I am allergic to dairy but can have heavy cream and butter. Would you have any suggestions using heavy cream instead?
Yes, you could use that instead of Kefir.
Wondering if I could substitute lard and coconut milk in order to become dairy free
yes, you could substitute these for dairy free alternatives.
Made these today…fabulous!!
Wonderful to hear!
I’m new to baking with Einkorn so I tried this recipe today. I left out the sugar and used almond milk in place of kefir and oh my!!! This recipe is so amazing! They taste just like my mom used to make with regular all purpose flour. And my gut feels great eating this flour. I have been gluten sensitive for many years. Thanks for sharing this recipe:)
Awesome! So glad you enjoyed it! Thanks for sharing your alternatives!
I grind my own flour. How much sifting would need to be done to not need a recipe tweak? Thank you!
Would fresh milled Einkorn work the same? I’ve never used their all-purpose to know how it reacts, but I know fresh milled Einkorn acts very different than modern wheat.
Yes it should. Swapping einkorn for einkorn should work just fine. It’s usually only swapping einkorn for regular all-purpose flour that becomes tricky.
Could you somehow make these sourdough?
I would like to know the same thing…I’m trying to figure out how I could use discard in these even if I didn’t long ferment?
Absolutely delicious