I finally found the perfect einkorn biscuits recipe that doesn't turn out like a lead brick or a crumbly mess. If you've been messing around with ancient grains for a while, you already know that einkorn is a bit of a diva; it doesn't behave like the modern all-purpose flour we grew up with. But once you get the hang of its quirks, the results are honestly better—richer, more flavorful, and way easier on the stomach.
I remember the first time I tried to swap einkorn into my grandma's old biscuit recipe. It was a total disaster. The dough was sticky, the biscuits didn't rise, and I ended up with what looked like dense yellow hockey pucks. I almost gave up on the grain entirely. Luckily, after a lot of trial and error (and more flat biscuits than I care to admit), I figured out the secret to making them light, flaky, and golden.
Why Einkorn Is Different
Before we jump into the ingredients, we have to talk about why this flour is so weird. Einkorn is an ancient wheat, meaning it hasn't been hybridized like the stuff you find in the blue paper bags at the grocery store. It has a different gluten structure. While modern wheat is bred for high-rise bread and massive elasticity, einkorn is much more delicate.
The "gluten" in einkorn is weaker, which is great for people with minor sensitivities, but it means the dough doesn't hold air quite as well. It also absorbs liquid and fat much slower than modern wheat. If you try to work it like regular dough, you'll just end up with a sticky situation. This einkorn biscuits recipe accounts for those weird traits by using less liquid and a very specific "folding" technique to create those layers we all crave.
What You'll Need
You don't need anything fancy here, just basic pantry staples. However, the quality of these ingredients really matters when you're working with a simple recipe.
- Einkorn Flour: You'll need about 2 to 2 ½ cups. Make sure you're using all-purpose einkorn flour rather than whole grain if you want that classic fluffy texture.
- Baking Powder: Make sure it's fresh. This is doing all the heavy lifting since the gluten won't help much with the rise.
- Salt: Just a teaspoon of fine sea salt.
- Cold Butter: Six tablespoons. And when I say cold, I mean cold. Take it out of the fridge the exact second you're ready to cut it in.
- Buttermilk: About half a cup to 3/4 cup. You might not need it all, so keep an eye on the texture.
- Honey or Maple Syrup: Just a teaspoon. It helps with the browning since einkorn can sometimes stay a bit pale.
The Step-by-Step Process
Start by preheating your oven to 425°F (218°C). You want a hot oven so the butter steam-blasts those layers open immediately.
In a large bowl, whisk together your flour, baking powder, and salt. Now comes the part that makes or breaks this einkorn biscuits recipe: the butter. You can use a pastry cutter, but I actually prefer using a coarse cheese grater. Grating the frozen butter directly into the flour keeps it cold and ensures the pieces are the perfect size without you having to overwork the dough with your warm hands.
Gently toss the butter shreds in the flour until they're coated. Then, make a well in the center and pour in about half of your buttermilk and your honey. Use a fork to gently bring it together. Einkorn takes a minute to soak up liquid, so don't rush to add more buttermilk immediately. If it looks a little shaggy and dry, add a tablespoon more at a time. You want it to just barely hold together.
The Folding Secret
Instead of kneading, we're going to do a "letter fold." Turn the dough out onto a floured surface. It'll probably look like a mess—don't panic. Pat it into a rough rectangle, then fold one third over the middle, and the other third over that (like you're folding a letter for an envelope). Rotate it, pat it down, and do it again.
Do this about three or four times. This is how you get those "shatter-apart" layers. Since we aren't relying on strong gluten, these physical layers are what give the biscuit its structure.
Cutting and Baking
Once you've done your folds, pat the dough down to about an inch thick. Use a sharp biscuit cutter and press straight down. Whatever you do, don't twist the cutter. If you twist it, you seal the edges of the dough, and the biscuits won't rise. They'll just expand sideways and look sad.
Place them on a parchment-lined baking sheet, making sure they are just barely touching each other. This helps them "climb" up each other as they bake, leading to a higher rise. Brush the tops with a little extra buttermilk or melted butter if you're feeling fancy.
Bake them for 12 to 15 minutes. You're looking for a light golden brown on top and a deeper gold on the bottom. Because einkorn has a natural yellowish tint, they might look "done" before they actually are, so give them the full time.
Pro Tips for the Best Results
I've made a lot of mistakes so you don't have to. Here are a few things I've learned about mastering an einkorn biscuits recipe:
- Don't Overmix: I know everyone says this for every biscuit recipe, but with einkorn, it's critical. If you overwork the dough, the biscuits will be tough. Think of yourself as a "gentle giant" when handling the dough.
- Measure by Weight: If you have a kitchen scale, use it. Einkorn flour is very dense, and a "cup" can vary wildly depending on how hard you pack it. 120 grams per cup is a good standard to follow.
- The Freezer Trick: If your kitchen is hot, or you feel like the butter is starting to melt while you're folding, pop the whole tray of unbaked biscuits into the freezer for 10 minutes before sliding them into the oven. This ensures the butter stays in solid chunks until it hits the heat.
Serving Suggestions
Honestly, these are so rich and buttery that they don't need much. I love them warm with a bit of salted butter and some blackberry jam. But if you want to go the savory route, this einkorn biscuits recipe is the perfect base for biscuits and gravy. The slight nuttiness of the grain stands up really well to a peppery sausage gravy.
They also make incredible breakfast sandwiches. Because einkorn is more filling than modern wheat (it's higher in protein and minerals), one biscuit sandwich usually keeps me full until well past lunchtime.
Storing and Reheating
If you happen to have leftovers—which is rare in my house—you can store them in an airtight container for a couple of days. However, einkorn tends to dry out faster than modern wheat. To bring them back to life, don't use the microwave. It'll make them rubbery. Instead, wrap them in foil and pop them in a 350°F oven for about five minutes. They'll taste almost as good as they did right out of the oven.
You can also freeze the unbaked biscuit rounds! Just cut them out, freeze them on a tray, and then toss them into a freezer bag. When you're ready for a fresh biscuit, bake them straight from frozen—just add about 3 to 5 minutes to the baking time. It's the ultimate weekend breakfast hack.
Final Thoughts
Making an einkorn biscuits recipe might feel a little intimidating if you're used to the foolproof nature of all-purpose flour, but it's incredibly rewarding. There's something special about using a grain that has remained unchanged for thousands of years. Plus, the flavor is just deeper. It's got this toasted, nutty quality that you just can't get from "white" flour.
Give it a shot this weekend. Even if they don't come out looking like a picture-perfect magazine cover the first time, I promise they'll still taste amazing. Just remember: keep it cold, don't twist the cutter, and let the einkorn do its thing. Happy baking!