Einkorn Biscuits

Making einkorn biscuits at home couldn’t be easier! This quick and simple recipe will walk you through the process step by step so that you can enjoy biscuits with gravy, butter and honey or jam!

Einkorn Biscuits

Making homemade old fashioned biscuits is a tradition I grew up with from before I can even remember. (There’s photo evidence of it!) My grandmother had one of those mid-century step stool chairs with a metal frame and the seat covered in vinyl for us kids and it was pulled up to the counter every Thanksgiving and we’d make an absolute mess in the flour making homemade biscuits!

We’d enjoy Thanksgiving stuffing, green bean casserole and of course mashed potatoes but the real memory-making star was the baking powder biscuits! So today I’m brining you this easy homemade biscuit recipe using einkorn flour.

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Ingredients You’ll Need

• all purpose einkorn flour
• aluminum free baking powder
• salt
• butter (dairy or dairy free)
• milk (dairy or dairy free)

Helpful Equipment

• biscuit cutter or mason jar
• mixing bowl
• baking sheet
• parchment paper

Biscuit Cutter Substitute

Ok confession time, I’ve never owned a biscuit cutter!… I know, I know, many people consider it a kitchen staple and I should probably get one considering how often I make einkorn biscuits but if you are like me and don’t have one, here is what I use. A simple regular mouth mason jar! It’s nothing fancy and occasionally the biscuits need some coaxing to come out of it but does the job.

How To Make Einkorn Biscuits

To make einkorn biscuits, start by preheating your oven to 400 degrees fahrenheit and line a baking sheet with parchment paper. Then, in a large mixing bowl, add flour, baking powder and salt and mix together. To the mixing bowl of flour, add in the cubed butter and toss the butter in the flour mixture.

Now that the cubed butter is in the mixing bowl, pinch and slide each butter cube between your thumb and pointer finger to quickly flatten it. Do this step as quickly as possible, to avoid melting the butter, continue until all cubes are flattened. (Alternatively you could use a pastry cutter however I prefer the larger flattened pieces of butter in my dough.)

Once all of the butter cubes are flattened, add the milk and stir together with a fork until most of the liquid has been absorbed.

Using your hands, gently squeeze together the dough in the mixing bowl until all of the dry flour has been incorporated, do not overwork the dough. Then transfer the dough onto a lightly floured counter or cutting board.

Gently press the dough flat with the palms of your hands to about a 1/2 inch thickness (I do not recommend using a rolling pin), then fold the dough gently in half to achieve a 1 inch thickness. Your goal is to layer the dough loosely while not pressing so hard as to loose the layers.

Using your biscuit cutter or mason jar, dipped in a little loose flour, begin cutting out your biscuits and transferring them to your baking sheet.

Once all biscuits are cut out and on the baking sheet, place the baking sheet in the preheated oven and bake for 17-20 minutes for biscuits 2 1/2 inches in diameter or larger. (*The size of your biscuit cutter will determine the bake time needed. If using a biscuit cutter smaller than 2 1/2 inches in diameter you will want to reduce the bake time to 12-15 minutes.)

After baking, remove the baking sheet from the oven and allow the biscuits to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Enjoy while warm or store in an air-tight container after the biscuits have completely cooled. They will last for several days at room temperature but are best fresh and enjoyed within 1-2 days.

Enjoy these Einkorn Biscuits with Strawberry Honey Balsamic Freezer Jam!

Buttermilk Einkorn Biscuits

To turn this biscuit recipe into a buttermilk biscuit recipe, simply add 1 Tablespoon of either lemon juice or distilled white vinegar to the 3/4 cup milk and stir together. Let the buttermilk mixture sit on the counter for 5 minutes before adding the buttermilk to the biscuit dough and proceed with the rest of the recipe. That’s all there is to it!

More Einkorn Recipes:

• Einkorn Sourdough Fry Bread
• Einkorn Sourdough Pumpkin Pancakes

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Einkorn Biscuits

★★★★★ 5 from 4 reviews

• Author: Nicole
• Prep Time: 5 minutes
• Cook Time: 17 minutes
• Total Time: 22 minutes
• Yield: 10 biscuits 1x
• Category: Einkorn
• Method: Baking
• Cuisine: American

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Description

Making einkorn biscuits at home couldn’t be easier! This quick and simple recipe will walk you through the process step by step so that you can enjoy biscuits with gravy, butter and honey or jam!

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Ingredients

Scale 1x2x3x

• 2 1/2 cups all purpose einkorn flour
• 1 Tablespoon aluminum free baking powder (not all brands achieves the same results, this is the baking powder I recommend)
• 1 teaspoon unrefined salt
• 1/2 cup salted butter, cold and cubed (I recommend salted miyoko’s vegan butter for dairy free)
• 3/4 cup milk (use unsweetened plain dairy free milk, if desired)

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Instructions

1. Preheat the oven to 400 degrees fahrenheit and line a baking sheet with parchment paper.
2. In a large mixing bowl, add flour, baking powder and salt and stir together.
3. To the mixing bowl of flour, add in the cubed butter. Toss the butter in the flour mixture.
4. Now pinch and slide each butter cube between your thumb and pointer finger to quickly flatten it. Do this step as quickly as possible to avoid melting the butter until all cubes are flattened. (Alternatively you could use a pastry cutter however I prefer the larger flattened pieces of butter in my dough.)
5. Once all of the butter cubes are flattened, add the milk and stir together with a fork until most of the liquid has been absorbed.
6. Using your hands, gently squeeze together the dough in the mixing bowl until all of the dry flour has been incorporated, do not overwork the dough. Transfer the dough onto a lightly floured counter or cutting board. Gently press the dough flat with the palms of your hands to about a 1/2 inch thickness (I do not recommend using a rolling pin), then fold the dough gently in half to achieve a 1 inch thickness. Your goal is to layer the dough loosely while not pressing so hard as to loose the layers.
7. Using your biscuit cutter or mason jar, dipped in a little loose flour, begin cutting out your biscuits and transferring them to your baking sheet. (The bake time for this recipe is for a 2 1/2 inch or larger diameter biscuit, if using a smaller diameter biscuit cutter, see the notes section below for baking time.)
8. Once all biscuits are cut out and on the baking sheet, place the baking sheet in the oven and bake for 17-20 minutes.
9. After baking, remove the baking sheet from the oven and allow the biscuits to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
10. Enjoy while warm or store in an air-tight container after the biscuits have completely cooled. They will last for several days at room temperature but are best fresh and enjoyed within 1-2 days. Eat and Enjoy!

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Notes

*To turn this biscuit recipe into a buttermilk biscuit recipe, simply add 1 Tablespoon of either lemon juice or distilled white vinegar to the 3/4 cup milk and stir together. Let the buttermilk mixture sit on the counter for 5 minutes before adding the buttermilk to the biscuit dough then proceed with the rest of the recipe as written.

*The size of your biscuit cutter will determine the bake time needed. If using a biscuit cutter smaller than 2 1/2 inches in diameter you will want to reduce the bake time to 12-15 minutes.

Keywords: einkorn biscuits, homemade biscuits, einkorn recipes, einkorn flour,

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