This einkorn biscuits recipe uses white Einkorn flour and yields light, tender biscuits you’ll want to make again and again. Einkorn is my preferred flour for baking at home — it digests well for me and offers a pleasant, slightly sweet flavor that works beautifully in quick breads like these biscuits.
Biscuits are a simple, reliable bread option I make often. They’re affordable, fast to prepare and extremely versatile. Serve them with gravy for a classic pairing, use them for breakfast sandwiches, spread with jam or butter, or enjoy with soups and stews where they can soak up every drop of broth.
These biscuits are light and flaky when you follow a few simple guidelines: keep the butter cold, handle the dough as little as possible, and don’t roll the dough too thin. I prefer thick, tall biscuits — they stay moist inside and brown beautifully on top.
If you enjoy baking with whole grain flours, you may also like spelt or whole wheat for other recipes, but for these biscuits I recommend using Einkorn for best texture and flavor. Note that Einkorn cannot be substituted 1:1 for modern white flour without adjusting the liquid, so this recipe has been adapted specifically to give consistent results.
Tips
- Barely roll out the dough and make the biscuits thicker than you think you need — we prefer them tall and tender.
- Handle the dough as little as possible. Mix only until the ingredients come together to preserve flakiness.
- Keep the dough cold. Work quickly and refrigerate the dough if you need to pause.
- Use cold butter cut into cubes. Do not use melted or softened butter.
- Use a large biscuit cutter or cup (about 2½–3 inches). Smaller, thinner biscuits can turn out dense like hockey pucks.
- Free-form biscuits made by hand often have a rustic texture and are a favorite — don’t be afraid to press the dough into rounds with your hands.
- If you don’t have buttermilk, add 2 teaspoons lemon juice or white wine vinegar to the milk you are using and let it sit for a few minutes to sour and thicken slightly as a buttermilk substitute.
Einkorn Biscuits Recipe
5 from 2 reviews
- Author: Rebecca Baron
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8
- Category: Breakfast
- Cuisine: Clean Eating
Description
These clean-eating biscuits are easy to make and come out light and fluffy. They pair well with gravies, soups, breakfast sandwiches and spreads, making them a go-to for many meals.
Ingredients
Scale
- 2 cups Einkorn Flour
- 2 ½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Real Salt
- 5 Tbsp Butter, cold and cut into cubes (use vegan butter substitute for dairy-free)
- ¾ cup Buttermilk (or ¾ cup milk + 2 tsp lemon juice for a dairy-free option)
Instructions
- Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, baking soda and salt until evenly combined.
- Cut the cold butter into the dry ingredients until the mixture resembles very coarse crumbs. Make a well in the center.
- Pour the buttermilk into the well and gently stir until a rough, slightly sticky dough forms. Do not overmix.
- Turn the dough onto a lightly floured surface and pat or roll it out to about 1 inch thickness.
- Using a round cutter about 2½–3 inches in diameter, press straight down and lift straight up to cut rounds. Avoid twisting the cutter, which can seal the edges and inhibit rising. Continue until the dough is used up.
- Place the biscuit rounds about 2 inches apart on the prepared baking sheet.
- Bake for 12–15 minutes, until the tops are golden brown. Serve warm, with gravy or your favorite accompaniments.
- Store leftovers in an airtight container. Reheat gently before serving.
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