Einkorn Biscuits
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Who doesn’t like biscuits? These Einkorn biscuits are flaky and light. The Einkorn flour softness contributes to the softness of the biscuits and make them an ideal Breakfast!Actually these are so good they are great for anytime of the day. I loved how well they turned out so much that I took them to a dinner party that night and they were a huge hit!See the einkorn biscuits recipe. Try them for yourself! Get the recipe here
Ingredients
SCALE
- 5 cup Einkorn Flour Approximate
- 1 1/2 teaspoon Real Salt
- 3 tablespoon Sucanat
- 3/4 teaspoon Cream of Tartar
- 2 1/2 tablespoon Baking Powder
- 1/2 cup Coconut Oil Melted
- 1 1/4 cup Buttermilk or Milk
Instructions
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.
RELATED RECIPES
There’s something satisfying about using a single ingredient in so many different ways. Einkorn is incredibly versatile, and the recipes below make it easy to bring this ancient grain into your everyday meals. Here are a few to explore:
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PRODUCTS IN THIS RECIPE
Meet the Author
Julie Koyle co founded and has been the driving creative force behind Grand Teton Ancient Grains, a regenerative organic family farm and mill nestled at the base of the Grand Teton foothills in eastern Idaho….
36 thoughts on “Einkorn Biscuits”
Planning to try these tomorrow with already milled fine flour. Intend to pat out dough and cut square biscuits.
I’m by myself. Do you have a recipe for maybe 12 bisquits
Hi Susana. You can half the ingredients in this recipe and make half of a batch instead of the whole recipe. You can also freeze biscuits for later. You can freeze the baked biscuits or you can freeze them before you bake them. I have not tried this but I have heard that you can make the biscuits and then instead of baking them you put them in the freezer on the baking sheet. Once they are frozen you take them off the baking sheet and put them in a gallon freezer bag. Store them in the freezer for up to 3 months. When you need a couple biscuits, you pull them out of the freezer and put them on the baking sheet. Let them sit on the counter until they are thawed and then bake them according to the recipe. Let us know how this works for you. Thank you!
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.