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!

Easy, Buttery, & Wholesome.

I can just about guarantee that if I’m not making these sourdough cheddar and chive biscuits, it will always be this einkorn biscuit recipe!
Using einkorn flour is a great way to add in extra nutrients and protein to favorite tried and true recipes. I have used it successfully to create this einkorn cornbread recipe, as well as einkorn chocolate chip cookies, all with delicious results!
These biscuits can easily accommodate sweet or savory. Top them with warm butter, homemade strawberry jam, or sausage gravy for a delicious breakfast!
Let’s make them!

How to Make Einkorn Biscuits

1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add in the grated cold 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.
2. Stir in 2 beaten eggs and 1 ½ cups of milk to the dry ingredients, mixing 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.
3. Once the dough has chilled, preheat oven to 425 degrees.
4. On a lightly floured surface, begin gently rolling out the dough to about ½ 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.
5. 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.
6. In a small bowl, beat together the remaining egg + 1 tablespoon of milk to create an egg wash. Brush the egg wash onto the top of each biscuit before baking.
7. Bake until golden brown, about 15-20 minutes. Serve warm with your favorite toppings!

Freezing Instructions & Make Ahead Tips

• Make Ahead Instructions: Prepare the biscuit dough, cut out the biscuits, then place them on a baking sheet. Cover tightly with plastic wrap and refrigerate for up to 24 hours before baking.
• Freezing Instructions: 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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Best Fluffy Einkorn Biscuits

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• Author: Rachael
• Total Time: 1 hour 5 minutes
• Yield: 20 biscuits 1x

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Description

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!

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Ingredients

Units USM Scale 1x2x3x

• 4 ¾ cups all purpose Einkorn flour
• 2 tablespoons baking powder
• 2 teaspoons baking soda
• ¼ tsp salt
• 3 sticks cold salted butter (grated or cubed)
• 2 large eggs (beaten + 1 egg for egg wash)
• 1 ½ cups buttermilk

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Instructions

1. 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.
2. Using a wooden spoon, stir in 2 beaten eggs and 1 ½ cups of buttermilk 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.
3. Once the dough has chilled, preheat oven to 425 degrees.
4. On a lightly floured surface, begin gently rolling out the dough until it is about a ½ inch thick.
5. 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.
6. Arrange the biscuits into a well seasoned cast iron skillet, making sure they are all touching.
7. In a small bowl, beat together the remaining egg + 1 tablespoon of milk to create an egg wash. Brush the egg wash onto the top of each biscuit before baking.
8. Bake until golden brown, about 15-20 minutes.
9. Serve warm with your favorite toppings.
10. Store these biscuits in an airtight container for up to five days.

Notes

• Buttermilk: To easily make buttermilk at home, just add 1 tablespoon of vinegar to 1 ½ cups of regular milk and let it sit for 5-10 minutes. If you don’t have any vinegar on hand, regular milk works just fine as an easy swap.
• Butter: 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!
• Baking: 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.
• Make Ahead Instructions: Prepare the biscuit dough, cut out the biscuits, then place them on a baking sheet. Cover tightly with plastic wrap and refrigerate for up to 24 hours before baking.

• Prep Time: 45 minutes
• Cook Time: 20 minutes

If you enjoyed this recipe for homemade einkorn biscuits, be sure to come back and leave a 5 star rating and a comment! Tag me on Instagram with your creations @ourhandcraftedhomeblog.

rachael