einkorn biscuits

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}.

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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 400ΒΊF.
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.

Einkorn Biscuits
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast; brunch
Cuisine: American
Serves: 16 small biscuits
Ingredients
  • 2.5 cups all-purpose einkorn flour (I use Jovial einkorn)
  • 1 scant tablespoon baking powder
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 5 tablespoon cold butter, cubed
  • 1 cup milk or kefir (how to make kefir)
Instructions
  1. Pre-heat oven to 400ΒΊF.
  2. Sift 2.5 cups einkorn flour and 1 scant tablespoon baking powder into a large bowl.
  3. Add 1 tablespoon sugar and ½ teaspoon salt, whisk to combine.
  4. Add 5 tablespoons of cubed butter; cut butter and flour with a pastry cutter or 2 knives until the mixture resembles rough crumbs.
  5. Add milk, and mix with a spoon until sloppy shaggy dough comes together.
  6. Transfer the dough onto a well-floured surface.
  7. Mold the dough into a ball.
  8. Roll it out (or press with your hands) to about 1 inch tall. Fold in half.
  9. Roll out, and fold again.
  10. Roll the dough to about 8x10".
  11. Cut into biscuits using a biscuit cutter or a glass (don't twist cutter during cutting, it pinches the edges, which affects the rise).
  12. Place einkorn biscuits on parchment lined cookie sheet.
  13. 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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4 Comments

  1. 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!

  2. 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!

    • 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! πŸ™‚