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Einkorn Biscuits

by Valeria - Beets 'n Bones blog
einkorn biscuits

If there is anything in the world better to eat than einkorn biscuits, I don’t know what that is. Served with jelly for breakfast, or to sop up a hearty soup, they make any meal special. They are so easy to make, that these days I can whip them up while the oven is preheating. And – they are delicious regardless of whether they come out sloppy and short or picture-perfect. So when I find myself out of bread on a soup night, or just want something extra special with dinner, einkorn biscuits are my go-to recipe. The aroma during baking doesn’t compare to anything else. It makes bratty toddlers start behaving in anticipation of dinner, and cranky mothers-in-law stop regretting their son’s choice.

Einkorn wheat is healthier than modern wheat

  • Einkorn is the oldest cultivated variety of wheat that did not undergo genetic hybridization.
  • Einkorn has significantly more vital nutrients like Zinc, Copper, Iron, Magnesium and Selenium than modern wheat (1)(2).
  • Einkorn is a lot lower in gluten proteins that cause negative reaction not just in people with celiac disease but even in those with sensitivity, or plain regular folks! (3). Since einkorn does contain gluten, it is not acceptable for those with Celiac disease.
  • It’s better for your good old arteries, keeping down inflammation (4).

Einkorn and biscuits are made for each other

Einkorn has a sweeter taste than regular wheat. Because of its lower gluten content, it makes very tender biscuits. When we work with biscuit dough, we want to avoid handling it too much to prevent development of gluten. Since there is less gluten in einkorn, there is less of a chance to make biscuits that are too tough. The other cool thing about einkorn is its color. High in lutein, the same vitamin that gives color to carrots, einkorn biscuits have a beautiful yellowish hue.

Where to buy Einkorn flour

Having tried different brands over the many years of my relationship with einkorn, Jovial has always been my number one choice. It performs consistently; I love how fast they ship, and that you can always get free shipping and a discount. Einkorn pasta is the only pasta we eat in our house. My entire family loves their whole wheat spaghetti and noodles. And as much as my husband loves my sourdough crackers, I think he prefers the ones from Jovial {sigh}.

 

einkorn biscuits recipe

HOW TO MAKE EINKORN BISCUITS

Ingredients
2.5 cups all-purpose einkorn flour (I use Jovial einkorn)
1 scant tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
5 tablespoon cold butter, cubed
1 cup milk or kefir (how to make kefir)

Instructions
Pre-heat oven to 400ºF.
Sift 2.5 cups einkorn flour and 1 scant tablespoon baking powder into a large bowl.
Add 1 tablespoon sugar and 1/2 teaspoon salt, whisk to combine.

einkorn biscuits
Add 5 tablespoons of cubed butter; cut butter and flour with a pastry cutter or 2 knives until the mixture resembles rough crumbs.

einkorn biscuits recipe
Add milk, and mix with a spoon until sloppy shaggy dough comes together.
Transfer the dough onto a well-floured surface.

einkorn biscuits recipe
Mold the dough into a ball.
Roll it out (or press with your hands) to about 1 inch tall. Fold in half.

einkorn biscuits recipe
Roll out, and fold again.
Roll the dough to about 8×10″.
Cut into biscuits using a biscuit cutter or a glass (don’t twist cutter during cutting, it pinches the edges, which affects the rise).

einkorn biscuits recipe
Place einkorn biscuits on parchment lined cookie sheet.
Bake for 12-15 minutes, until the tops just start turning golden.

Notes
I don’t use food processor to cut the dough for two reasons. One – it’s so bulky to wash, and two is it’s very easy to overprocess it. If you don’t have a pastry cutter, use two knives.

Print Recipe
4.50 from 4 votes

Einkorn Biscuits

Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Breakfast, brunch
Servings: 16 small biscuits

Ingredients

  • 2.5 cups all-purpose einkorn flour I use Jovial einkorn
  • 1 scant tablespoon baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 5 tablespoon cold butter cubed
  • 1 cup milk or kefir how to make kefir

Instructions

  • Pre-heat oven to 400ºF.
  • Sift 2.5 cups einkorn flour and 1 scant tablespoon baking powder into a large bowl.
  • Add 1 tablespoon sugar and 1/2 teaspoon salt, whisk to combine.
  • Add 5 tablespoons of cubed butter; cut butter and flour with a pastry cutter or 2 knives until the mixture resembles rough crumbs.
  • Add milk, and mix with a spoon until sloppy shaggy dough comes together.
  • Transfer the dough onto a well-floured surface.
  • Mold the dough into a ball.
  • Roll it out (or press with your hands) to about 1 inch tall. Fold in half.
  • Roll out, and fold again.
  • Roll the dough to about 8x10".
  • Cut into biscuits using a biscuit cutter or a glass (don't twist cutter during cutting, it pinches the edges, which affects the rise).
  • Place einkorn biscuits on parchment lined cookie sheet.
  • Bake for 12-15 minutes, until the tops just start turning golden.

Notes

I don't use food processor to cut the dough for two reasons. One - it's so bulky to wash, and it's very easy to overprocess it. If you don't have a pastry cutter, use two knives.

 

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12 comments

Karen October 22, 2017 - 4:24 pm

Hi, I sure wish you supplied weight of the flour so we can be sure to have the same results as you get! I live in a high humidity area and the way people measure flour so varied. Please consider weights for accuracy. Many thanks!

Reply
Valeria - Beets 'n Bones blog October 22, 2017 - 8:08 pm

Hi Karen, thanks for the comment! I’ll be happy to add weight measurements, give me a few days to experiment, and I’ll let you know once ready 🙂

Reply
Tania November 7, 2017 - 4:05 pm

Hi Valeria,
I wanted to ask you if try to make pelmeni/ vareniki and pirojki from einkorn or spelt.
Thank you for always amazing recipes!

Reply
Valeria - Beets 'n Bones blog November 13, 2017 - 9:05 pm

Hi Tanechka, I make all of the Russian staples with einkorn and spelt, I don’t really use other kinds of flour. All-purpose spelt doesn’t perform much different than regular wheat in most recipes. Thank you so much for the kind words! 🙂

Reply
Gwyn Guess January 13, 2018 - 6:22 pm

can you refrigerate the biscuits for baking the next day as you can biscuits using modern flour? Thanks! I may just test myself chilling half of the dough and baking the rest of the cut biscuits to see how they compare

Reply
Valeria - Beets 'n Bones blog January 14, 2018 - 2:43 pm

Hmm, I’m not sure! I haven’t tried myself but I would guess this dough should do the same as any cut dough. Might be even better after sitting overnight. Let me know if you get to it 🙂

Reply
Gillis Kallem June 26, 2019 - 2:28 pm

Could this recipe be made with the whole grain einkorn flour? If so, what adjustment would need to be made?
Thanks

Reply
Mitchell Fuller November 4, 2020 - 11:35 am

Is it possible to substitute buttermilk for the regular milk or kefir?

Reply
JessD December 23, 2020 - 11:31 am

5 stars
I’ve made this 3x now! Great recipe. Especially for breakfast as egg/cheese/biscuit sandwiches, yum! The leftover refrigerated biscuits reheat nicely in my toaster oven. The recipe is good as “drop” biscuits as well (I didn’t even roll/cut my last two batches).

Reply
Holly January 23, 2021 - 7:51 am

5 stars
Just made these for breakfast for the first time. So quick and easy. I only made 2/5th of the recipe using one cup (120 g) of flour for 2 people and we loved them. I’ve made many of your recipes. Always good. Thanks

Reply
Velina May 24, 2021 - 10:50 am

5 stars
Hi, Valeria and thank you for this super easy and tasty recipe. I made the cookies for the first time today and both my toddler and teenager love them, as I do myself. I like that they can be eaten with something sweet or sour or simply by themselves and yes, the smell of them baking is sublime.

I would only add something about the incorporation of the butter to the flour – I’ve always used my hands to create the texture of breadcrumbs and it always works well as long as the butter is cold. Thought this might be of help to someone.

Thank you once again!

Reply
Lory January 17, 2022 - 12:27 pm

3 stars
I made these and the milk ratio is off. I have always made biscuits(conventional organic I bleached flour) and normally for this amount of flour you use less milk(3/4 cup). I used a cup as the recipe stated and It made the dough super watery. I had to add more flour to it. I baked the biscuits and they did not rise much and had more of a flour-y taste. I would also up the amount of butter in the recipe to at least 6 tbsp and 3/4 tsp of salt. They are very crumbly and dry.

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