Make the Best Ever Fluffy Einkorn Biscuits
Fluffy, buttery, and delicious, these homemade einkorn biscuits are guaranteed to be a new family favorite. They are made with wholesome pantry staple ingredients, and then baked in a cast iron skillet to achieve even better texture. A must try!
I have tried many a biscuit recipe over the years. I mean, haven’t we all? If you have been around for any amount of time, you probably know that I love swapping out ingredients in my favorite tried and true recipes to make them a little more nutritious. One of my favorite ways to do this is by using einkorn flour! I am happy to say that after a couple of test rounds, I think I finally perfected this einkorn biscuit recipe! The result is buttery and fluffy biscuits, while still maintaining a little bit of a crisp edge thanks to the cast iron skillet.
Einkorn flour is an ancient grain that hasn’t been processed the same way modern wheat has. Because of this, it is packed full of nutrients, and is a great way to sneak in more protein and vitamins into your standard recipes! It also brings a subtle nutty flavor to baked goods that I really enjoy. It is quickly becoming my favorite flour to use in all sorts of recipes. I have used it successfully in brownies, pancakes, and even cornbread!
These biscuits can easily accommodate sweet or savory. Top them with warm butter, homemade jam, or sausage gravy for a delicious breakfast!
Ingredients
These homemade einkorn biscuits require a few staple ingredients:
- 4 3/4 cups all purpose Einkorn flour
- 3 sticks cold salted butter, grated or cubed
- 2 tsp baking soda
- 2 tbsp baking powder
- 1/4 tsp salt
- 1 1/2 cups milk
- 2 eggs, beaten + 1 egg for egg wash
How to Make Einkorn Biscuits
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add in the grated or cubed butter and work into the dough using a pastry blender or fork. Continue working the butter into the dough until it resembles a coarse, crumbly texture.
- Using a wooden spoon, stir in 2 beaten eggs and 1 1/2 cups of milk to the dry ingredients until just combined. If the dough is too dry, add in more milk 1-2 tablespoons at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for at least 30 minutes or up to overnight.
- Once the dough has chilled, preheat oven to 425 degrees.
- On a lightly floured surface, begin gently rolling out the dough to about 1/2 inch thickness. Use a round biscuit cutter or mouth of a mason jar to cut out the biscuits. If necessary, collect and pat out extra dough as needed to make more biscuits.
- Arrange the biscuits onto a baking sheet lined with parchment paper or into a well seasoned cast iron skillet, making sure they are all touching.
- In a small bowl, beat together the remaining egg + 1 tbsp of milk to create an egg wash. Brush the egg wash onto the top of each biscuit before baking.
- Bake until golden brown, about 15-20 minutes. Serve warm with your favorite toppings!
Quick Tips for Success
- You can easily swap the einkorn flour for regular all purpose flour. If using this method, I would reduce the einkorn flour by 3/4 cup.
- I used regular milk in this recipe, but it can be swapped for buttermilk if you prefer! The buttermilk gives the biscuits a slight tangy flavor that I enjoy. To easily make buttermilk at home, just add 1 tablespoon of vinegar to the 1 1/2 cups of regular milk and let it sit for 5-10 minutes.
- Make sure to use very cold butter. Sometimes I will even add the butter to the freezer for a few minutes to make sure that it is extra cold. The key to flaky biscuits is very cold butter!
- If you don’t want to bake the biscuits in a cast-iron skillet, they can be baked on a parchment paper-lined cookie sheet.
- Store these biscuits in an air-tight container for up to five days.
- This recipe makes a lot of biscuits. It can easily be halved if you don’t want to make as much. Or, you can easily freeze the biscuits if you want to make a large batch and then reheat them later on for easy breakfasts throughout the week. If preparing the biscuits to freeze, line the biscuits about 1 inch apart onto a baking sheet and freeze until solid. Transfer them to a zip-top plastic bag and freeze for up to one month. No need to thaw before baking!
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- Einkorn Flour from Jovial foods
- Wooden Rolling Pin
- Pastry Cutter
- Cast Iron Skillet
- Magnetic Measuring Spoons
- Pastry Brush
More Einkorn Recipes
- Fudgy Einkorn Brownies
- Einkorn Skillet Cornbread with Honey Butter
- Einkorn Blueberry Mini Muffins
- Einkorn Pecan Chocolate Chip Cookies
- Einkorn Blueberry Crisp
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If you loved this recipe for einkorn biscuits, I would appreciate it if you came back and gave it 5 stars!
Best Fluffy Einkorn Biscuits
Ingredients
- 4 3/4 cups all purpose Einkorn flour
- 2 tablespoons baking powder
- 2 teaspoons baking soda
- 1/4 tsp salt
- 3 sticks cold salted butter, grated or cubed
- 2 large eggs, beaten + 1 egg for egg wash
- 1 1/2 cups milk
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add in the grated butter and work into the dough using a pastry blender or fork. Continue working the butter into the dough until it resembles a coarse, crumbly texture.
- Using a wooden spoon, stir in 2 beaten eggs and 1 1/2 cups of milk until just combined. If the dough is too dry, add in more milk 1-2 tablespoons at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for at least 30 minutes or up to overnight.
- Once the dough has chilled, preheat oven to 425 degrees.
- On a lightly floured surface, begin gently rolling out the dough until it is about a 1/2 inch thick.
- Use a round biscuit cutter or mouth of a mason jar to cut out the biscuits. If necessary, collect and pat out extra dough as needed to make more biscuits.
- Arrange the biscuits into a well seasoned cast iron skillet, making sure they are all touching.
- In a small bowl, beat together the remaining egg + 1 tbsp of milk to create an egg wash. Brush the egg wash onto the top of each biscuit before baking.
- Bake until golden brown, about 15-20 minutes.
- Serve warm with your favorite toppings.
- Store these biscuits in an airtight container for up to five days.
Notes
Rachael
