einkorn biscuits

Easy to make homemade biscuits made ancient einkorn flour. These biscuits are perfectly fluffy and also delightfully flaky.&nbsp;

Homemade Einkorn Biscuits

all-purpose einkorn flour ((293 grams))

TB baking powder

salt

TB unsalted butter

milk

milk (or dairy-free milk for brushing the top of the biscuits)

sheet pan

parchment paper

pastry cutter (or two knives, for crumbling the butter)

biscuit cutter

Preheat the oven to 400F.&nbsp;

Cut the butter into cubes. Place the butter in the fridge to keep chilled until ready to use.&nbsp;

In a large bowl, whisk together the flour, salt, and baking powder.&nbsp;

Add the cold butter cubes to the flour. Use a pastry cutter (or two knives) to crumble the butter into the flour mixture, until the butter resembles coarse crumbs.

Pour the milk into the the flour mixture, stirring just until combined. Using a wooden spoon and then your hands (gently kneading the dough if necessary), form the dough into a ball.

Sprinkle a parchment-covered surface with a small amount of extra flour. Form the dough, using your hands, into a long rectangle. Fold the dough in half, lengthwise and gently press together.

Using a biscuit cutter, cut out individual biscuits. Place the biscuits on a sheet pan or stone. I like to line my sheet pan with parchment paper. Brush the top of each biscuit with the 1 tablespoon of milk, if desired. Another option is to use melted butter instead of the milk.&nbsp;

Bake for 17-20 minutes, until the tops are golden and the sides are firm. The time it takes for your biscuits to bake will depend on the size of the biscuits, so keep an eye on them through the oven door. I make fairly large biscuits.&nbsp;

Thank you for the recipe. I made these for my family this morning.  They really loved them! This is my first ever recipe with this type of flour. It was flaky, and I was concerned. But it turned out to be so yummy! I made one slight alteration, which likely accounts for the flakiness- I added a bit of buttermilk powder but no more liquid.  Either way, I consider it a success :)

I used this recipe for my first experience baking with einkorn flour. These were AMAZING biscuits!!! I followed all your instructions to the T. I used the Kerrygold butter and whole milk. The biscuits baked up so high, tender, and very flakey. My husband has been gluten free for the most part for 3 years. We are hoping he will be able to tolerate the einkorn flour because he just has a sensitivity to gluten. He loved these biscuits!! He said it was so nice to have something that has the texture he enjoyed with gluten.

Hey!
Just wanted to let the cooking community know that we subbed cold bacon grease for butter and coconut milk for cows milk.  These turned out awesome!  I did add more flour to get a biscuit dough instead of soupy dough, big smile.  WONDERFUL!  We just adore einkorn!  Oh and we doubled the recipe and made smaller biscuits.  Definite recipe keeper!

These homemade biscuits are flaky, tender, and completely easy to make! Pair them with anything from gravy to strawberry jam! Make them with einkorn flour or any wheat.

Easy Homemade Biscuits

flour (we use einkorn)

tbsp baking powder (we use homemade)

tbsp honey or sugar

tsp salt

tbsp cold butter, sliced

milk (you may not need all of it)

Preheat oven to 400°

Combine dry ingredients, either in a food processor or by hand. If using honey, add during the next step.

Add butter slices to dry mix, cut in until mix resembles coarse crumble. Pulse if using food processor - be careful not to over mix.

Add milk and mix until a shaggy dough forms. You may not need all the milk, depending on the type of flour you are using.

Scrap dough onto a well flour surface. Flour dough and form into a ball. Keep all sides of dough floured while working.

Press or roll dough into a 1 inch high disc. Fold dough in half lengthwise, then in half sideways so that it is folded in quarters.

Roll dough into a 1 inch high disc and cut with a glass or biscuit cutter. I use this 2" biscuit cutter.

Place on a parchment lined tray and bake for 12-15 minutes, or until golden brown.

Used a food processor and these came out incredible!! My fiancee and I started devouring them instantly with some butter and tea. Divine!!! Thanks SO much for this recipe -- I will be trying your other ones as well, starting with the fluffy pancakes, my fiancee's favorite food.

Ok, if anyone else wonders what a "shaggy dough" is, look at this.

https://food52.com/blog/20095-what-does-shaggy-dough-look-like

It all makes sense to me now..

Thanks for the recipe, Victoria!  I'm beyond thrilled that I can use the food processor for this and I'm betting I don't mess it up with your second-by-second instructions!  Yay!

I'm gonna fill my freezer with these...yum!

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