EINKORN FLOUR BISCUITS
September 11, 2025
When we first made the switch from strictly gluten-free baking to experimenting with einkorn flour, it felt like such a breath of fresh air in the kitchen. Einkorn is an ancient grain that has a gentler gluten structure, which many people find easier to digest than modern wheat. For us, it’s been a beautiful middle ground—bringing back that tender, stretchy texture in baked goods without the heaviness that can sometimes come with regular wheat. It’s been such a good change, and honestly, I’ve been amazed at how well our favorite recipes adapt.
These einkorn biscuits are the perfect example—soft, fluffy, and full of that classic biscuit flavor that feels like home. They rise beautifully and have that slight golden crust that makes you want to pull them apart while they’re still warm. And since I know not everyone bakes with einkorn, I’ve also included a gluten-free version of this recipe. That way, no matter what flour works best for you and your family, you can enjoy a batch of biscuits that are as comforting and delicious as the ones that come out of my own oven.
What if I do not have a biscuit cutter?
Drinking glass: Use the rim of a floured glass to cut rounds (just press straight down—don’t twist, to keep the biscuits fluffy).
Cookie cutter: Any round cookie cutter will work; just choose a medium size.
Knife or bench scraper: Cut the dough into squares or rectangles instead of rounds—no cutter needed, and it avoids re-rolling scraps.
How to Make Quick Buttermilk (dairy-free option)
Just add 1 tablespoon of vinegar or lemon juice to 1 cup of milk (dairy-free milk works too). Stir and let it sit for 5–10 minutes until it thickens and curdles slightly—just like real buttermilk.
Sometimes I’ll mix ½ cup soft goat cheese with ½ cup water to thin it out, and it makes a great buttermilk substitute. Yogurt or sour cream whisked with a little water would work in the same way too.
Choosing A flour for biscuits
If you’re baking gluten-free, I’ve had the best results using Bob’s Red Mill 1-to-1 Gluten Free Baking Flour. It measures cup-for-cup and keeps the biscuits light without falling apart. For this version, you’ll only need 2 cups of flour, which is enough to create soft, tender biscuits without the dough getting too dense.
If you’re using ancient grains, I love Jovial’s einkorn flour. Einkorn is gentler on digestion than modern wheat and bakes up beautifully fluffy with a rich, comforting flavor. Since einkorn is a bit different in structure, you’ll need 3 cups of the biscuit dough to come together just right. Both versions are delicious—you can simply choose whichever flour works best for your home.
Explore some of my favorite recommended products to support your health journey (displayed on this page as affiliate links), and remember to always consult a healthcare professional before making any changes to your diet or lifestyle—full medical disclaimer here.
Einkorn Flour Biscuits
EQUITMENT
- Biscuit Cutter 2-3/4 inch or similar
- Cast Iron Pan or baking sheet
- Parchment Paper or silicone mat
INGREDIENTS
- 3 cup einkorn flour or 2 cup gluten-free flour (bobs red mill gluten-free 1-1 flour)
- 1 tbsp baking powder
- 1 tsp salt
- 1 tbsp honey or 2 tbsp granulated sugar
- 1 cup buttermilk notes above on how to make
- 6 tbsp butter or dairy-free butter
- 1 egg or egg replacer
- 2 tbsp flour
DIRECTIONS
- Preheat the oven to 450°F
- In a large mixing bowl, whisk together the flour, baking powder and salt.3 cup einkorn flour,1 tbsp baking powder,1 tsp salt
- Cut the butter into small cubes and put it in the freezer for about 10 minutes. If you don’t have buttermilk on hand, make some by stirring 1 tablespoon vinegar or lemon juice into 1 cup of milk (dairy-free works too). Let it sit in the fridge for 5–10 minutes to thicken and stay cold.6 tbsp butter
- Use a pastry cutter or fork to cut the butter into the flour until the pieces are about the size of small peas.
- Add the egg, buttermilk and honey (or sugar) into the flour mixture. Stir gently until a soft, sticky dough comes together. Try not to overmix—the less you stir, the lighter your biscuits will be.1 tbsp honey,1 egg,1 cup buttermilk
- Sprinkle 1 tablespoon of flour onto a large piece of parchment paper. Turn the dough out onto it, dust the top with a little more flour, and fold the dough in half. Then sprinkle it again with flour and fold the dough again.2 tbsp flour
- Gently pat the dough into a round about 7 inches across and 1 inch thick. Don’t make it too wide or thin, or you’ll end up with flat biscuits.
- Use biscuit cutter to cut out biscuits and be sure to press straight down without twisting, so the biscuits rise tall. Gather the scraps, gently press them back together, and cut a few more. You should have about 6 large biscuits.
- Arrange the biscuits on a greased cast iron skillet (or baking sheet if you don’t have one). Bake for 20-25 minutes, until the tops are golden brown.
- Brush the warm biscuits with melted butter as soon as they come out of the oven. They are best served fresh or they keep for 2 days at room temperature, up to 5 days in the fridge, or 3 months in the freezer if stored in an airtight container. Enjoy!
NUTRITION
I don’t count calories, but I do care about what’s in my food. These biscuits are made with simple, real ingredients—like protein and choline rich eggs, grass-fed butter full of healthy fats and vitamin A, and flour that provides natural fiber and minerals. With the addition of buttermilk (or a dairy-free alternative), they’re also a good source of calcium and probiotics for digestion. Lightly sweetened with just a touch of sugar, these biscuits are a cozy comfort food that still supports your body in gentle, nourishing ways. Here’s more on why these nutrients matter →
11/10 would recommend