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”
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.
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.
Would like to try this.
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.
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.
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.
leisaw,
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.
Thank You…
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.