Discover for yourself why these Einkorn biscuits are light, fluffy, and tasty!
- 5 cups Einkorn Flour Approximate
- 1 1/2 teaspoons Real Salt
- 3 tablespoons Sucanat
- 3/4 teaspoon Cream of Tartar
- 2 1/2 tablespoons Baking Powder
- 1/2 cup Coconut Oil Melted
- 1 1/4 cups Buttermilk or Milk
1. Preheat oven to 400ºF.
2. Mix 3 cups of flour and remainder of dry ingredients.
3. Add oil and milk or buttermilk and mix.
4. Add approximately another two cups of flour until cleans the sides of the bowl and is soft but not sticky.
5. Roll out to about 1/2 inch thick.
6. Cut into 2-3″ circles.
7. Bake for 12-15 minutes at 400ºF.
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These look amazing! You have made me want to try einkorn!
This recipe took literally 8 min to make!
Correct me if I’m mistaken, the recipe said 1 cup baking powder (misprint) & you say to add the coconut oil & buttermilk…but the buttermilk is not listed in the recipe.
Becky, we appreciate you making us aware of those typos. We were in the middle of updating an old recipe and made a couple of oversights. They have been fixed. Thanks again!
me to I think they look very amazing
I am reading wheat Belly by Dr. William Davis. I got your website from his book. How can I obtain Einkorn flour? Thank you
I found it at Fresh Market. After looking around the internet, I see they have it on some of the usual sites that have organic foods and supplements.
I just found einkorn flour and intend to switch over to it completely, no more white flour in my house. However, I’ve been making biscuits all my life so I just *have* to say that these are NOT the best biscuits I’ve ever tasted… those you get when you use White Lily Flour. It makes *THE* tenderest, flakiest, melt in your mouth biscuits you’ll EVER taste. That being said, I can live with these. I’d say they fall into the *pretty good, they’ll do” range.
Tried this recipe with the Einkorn Flour that we grounded up ourselves! Amazing! I actually do like this texture of biscuits and the taste isn’t bad at all. We added 3/4 cups of Tillamook Pepper Jack Natural Cheese to the mix and turned out really delicious!
Whenever, I need flour, I’ll just add Einkorn to the mix. In fact, I did add Einkorn Flour to a Fast Fish Fry and added seasonings that I liked. Turned out really, really well!
I have Celiac disease and have to be extremely careful. I find all gluten flours to be problematic. Would I benefit from einkorn flour? I am very nervous to try it as I have had many bad reactions. I basically don’t eat bread of any kind. If it would be worth a try, from where and how do I purchase it?
Hi Joan, you’ll need to consult with your doctor about whether you should try einkorn bread. I don’t know where you can buy the bread near by but you can order the whole grains here on our website.
Is there a substitute for sugar?
We typically substitute sugar with sucanat. Although still a type of sugar, sucanat is a raw form of sugar that contains the original minerals and nutrients so it seems to be easier for the body to handle.
Stevia is also a great substitute for sugar. Stevia is also stronger than sugar, so use approx. 1/3 stevia for the sugar ratio (ie, 1 Tbs sugar = 1 tsp stevia).
Different brands or types of stevia may be different (granulated, powder, liquid) so you may need to experiment. This conversion would be using granules.
I live at high altitude (4700 feet), but didn’t have to alter the proportions. I kneaded them 3-4 times, just enough to incorporate all the dry ingredients. I patted them to 3/4″ thick, cut them with my grandmother’s biscuit cutter (12 three-inch biscuits) and baked them exactly 20 min. They were a bit dry. I’ll add an extra 2 Tbsp. buttermilk next time.
Heads up: The white flour is more moist than wheat flour. Putting all the dry ingredients into the flour sifter at once clogs it up. Try sifting one cup at a time.
I use the recipe on the back of Rumsfield Baking Powder can and I do not use a food processor. Totally unnecessary to get a light, high rise biscuit. All you need to do is measure dry ingredient and cut in shortening (or butter) with a pastry blender. I substitute buttermilk for milk, but pull back a bit on the buttermilk. I am looking for the right consistency as you would find when making biscuits with regular flour. After adding the buttermilk, I mix it just enough (with a large spoon or spatula in a bowl ) for everything to come together. I GENTLY knead it for about 30-60 seconds. Pat the dough to about 1/2 to 3/4 inch thick. I cut out biscuits and put them on a baking sheet allowing the biscuits to touch so that they will get a nice rise. These will be a southern style buttermilk biscuit similar in appearance to the kind you get in a restaurant or Pillsbury Grands.
I don’t have einkorn berries.or a berry grinder.
I have ten pounds of white einkorn flour.
I picked up a quart of buttermilk yesterday anticipating trying my hand at your recipe.
Would you please post modifications to your recipe for white einkorn flour versus whole berry einkorn flour?
I would like to bless my lovely Italian bride with a batch of homemade einkorn buttermilk biscuits when she comes home from work.
Biscuits came a bit dry. What change or changes can be made to have them be lighter and a little more taste as well? Thank you.
Caroline, you can try using a teaspoon of salt and increasing the butter to 6 or 7 tablespoons.
I did not see butter listed in the ingredients, just coconut oil. So are you recommending adding the teaspoons of butter as an addition to the coconut oil, or did you mean butterMilk?
Hi Gail, I apologize for the confusion. I meant to refer to the coconut oil, although butter would work too.
TRY USING YEAST. I have been baking bread with yeast for years. I think yeast will give the biscuits more rise, but it may take about three hours. Einkorn rises about double size, whereas modern wheat rises about 3 to 4 times. I no longer use modern wheat. I only use einkorn or whole rye or both. Rye also rises about double.
I am confused about the hull on the einkorn wheat berries. Do some people grind the hull with with the berries? Have you removed the hull from your berries? Is it more nutritional to grind flour with the hull.
I am just learning about this wheat. Thank you for your reply. Helen Scott
You can try it but it doesn’t work. We remove the hull before milling. All berries we ship have the hull removed.
Would like to try this.
Can you use a non dairy milk substitute such as coconut milk?
Hi Susan, that should work just fine. Just be aware of the final consistency and make any changes that may be necessary.
I made these biscuits and they tasted great! I did have one problem though, they didn’t seem to rise at all and were a little flat. The ones pictured look like a risen biscuit. Do you have any idea what I could have done wrong? I ground the wheat berries but didn’t sift them (so I used them as whole grain flour), is that what I did wrong?
Hi Patricia, with einkorn, coaxing a rise can take practice. We did use the whole grain flour for these. I didn’t see exactly what you did, but I would suggest adding a little less flour so the dough is a little wetter. If there is too much flour, the buttermilk and baking powder reaction isn’t quite strong enough to push it up. The five cups is approximate. Einkorn takes longer to absorb liquid than wheat, so sometimes people add too much flour trying to achieve the right consistency, but if you leave it for a few minutes and let it absorb and then come back, you’ll often see that you don’t need to add any more flour. I hope this helps.
Thank you for your reply. I used regular milk instead of buttermilk because that’s what I had on hand. I bet I did use too much flour because the dough was so wet. I am going to keep trying using less flour next time! 🙂
Yes, the baking powder and buttermilk react to facilitate the rise so that would make a difference.
Tried these biscuits this morning, with home milled flour that I double sifted. Very simple to make, except for a little extra time measuring out some ingredients I don’t usually use in regular biscuits. No, they don’t taste like White Lily flour biscuits, but they are pretty good. Mine wouldn’t get brown and I was afraid I was overcooking and drying them out with longer oven time. I think I’m going to enjoy using einkorn, once I get the hang of using it. I’m fascinated with the ways to use it, such as popping and such. Want to try it as a breakfast cereal soon. I’m really enjoying perusing this site.