These biscuits are light, flaky, and buttery. They have a golden crispy crust and light flaky exterior. These can be the perfect breakfasts or paired with a hearty soup.
We are so excited for you to try this delicious Einkorn biscuit recipe. If you need an easy side dish to go with your next meal, these biscuits are a tasty solution. They use a blend of whole-grain and all-purpose Einkorn flour to get the perfect balance of flavor and texture, but the ratios are flexible. You can use as little or as much all-purpose flour as you want and it will still be delicious. Even 100% whole-grain or all-purpose will turn out well as long as the total amount of flour stays the same.
Ingredients For Einkorn Biscuits
Whole grain Einkorn Flour – Improves the flavor and nutrition
All-purpose Einkorn Flour – Provides a light texture
Baking powder – Leavening agent
Salt – Enhances flavor
Sugar – Balances flavor
Cream of Tatar – Impacts flavor and texture
Frozen butter – key to the texture of these biscuits
Buttermilk – Helps with the rise and adds to the flavor
Instructions for Einkorn Biscuits
To start, preheat your oven to 450℉. While the oven preheats, you can prepare your dough. Step one is to mix all of the dry ingredients together in a large mixing bowl. Next, grate your butter. Throughout the whole process, be careful to avoid handling the butter too much. The key to this recipe is to keep the butter cold. This will ensure that your biscuit is light and flaky at the end. Once you have grated your butter, combine it with the dry ingredients by lightly stirring them together.
Next, create a well in the center of your dough and pour the buttermilk into it. Stir the mixture together until the flour is mostly incorporated and move the dough to a lightly floured countertop. There may be a little flour left in the bottom of your bowl, that is ok! The most important thing is to avoid overworking that butter.
Once you have the dough on the counter, cut it into four equal portions. Next, stack the four sections of dough on top of each other and press them together. This step will help to develop more layers on your dough, which is largely where the classic biscuit texture comes from. Next, roll out your dough until it is between ¾ and 1 ½ inches thick, depending on how hefty you like your biscuits.
After your dough has reached the desired thickness, cut it into small squares or use a floured cup to cut out the individual biscuits. Remember to work quickly and try not to touch the dough more than you have to. Place the biscuits on a parchment-covered baking sheet and bake immediately. Bake the biscuits for 10=15 minutes. Watch them closely and when the edges and bottoms of the biscuits are golden.
Let the biscuits cool for a couple of minutes before serving and enjoy!
- 1 1/2 C whole grain einkorn flour
- 11/2 C all-purpose einkorn flour
- 4 tsp Baking powder
- 1 Tbs sugar or sugar substitute
- 1/2 tsp salt
- 3/4 tsp cream of tartar
- 3/4 C frozen butter
- 1 C buttermilk
- Preheat oven to 450 F.
- Mix all dry ingredients together. Grate the frozen butter with a cheese grater and add it to the dry mixture. Stir the grated butter into the dry mixture.
- Make a well in the center of the mixture and pour into the buttermilk. Stir until the flour is mostly incorporated, and then dump out the dough onto a lightly floured surface. There may be some extra flour at the bottom of the bowl, that is ok. It is very important not to over-mix the dough to ensure you have a flaky biscuit.
- Cut the dough into 4 rough sections and press the sections all on top of each other. This will create layers within the biscuit. Roll the layered dough out to 3/4-1 1/2 inch thick. If you like height to your biscuits, roll it on the thicker side. Cut the dough into squares or use a floured cup to cut it into circles.
- Place the biscuits onto a cookie sheet lined with parchment and bake immediately for 10-15 minutes or until the bottoms and corners are golden.
- Feel free to use all whole grain flour in place of the all-purpose or all-purpose for the whole grain if desired. Both turn out great!