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Flaky Einkorn Biscuits: Classic Homemade Recipe

This einkorn biscuits recipe uses white Einkorn flour for a light, tender result. I bake these often because they are simple, versatile, and reliably delicious. If you enjoy baking with alternative flours, these biscuits are a great way to showcase einkorn’s subtle, nutty flavor and airy texture.

Biscuits are the every-day bread in my kitchen — quick to make and comforting with nearly any meal. They work wonderfully for biscuits and gravy, breakfast sandwiches, with jam or butter, or alongside a hearty soup where they soak up every drop of broth. They’re affordable, forgiving, and a great recipe to make when you want fresh bread without a lot of effort.

Einkorn is my preferred flour for many baked goods at home. It behaves a bit differently than modern wheat: it can produce a lighter crumb but doesn’t substitute 1:1 for standard white flour without adjustments. The dough will be wetter if you swap directly, so I developed this recipe to balance einkorn’s characteristics for reliable, tall, flaky biscuits.

Einkorn Biscuits Recipe {Clean Eating}

Tips

  • Barely roll or pat the dough out. Make biscuits thicker than you think — they rise better when kept tall.
  • Handle the dough as little as possible. Mix only until the ingredients come together to keep the texture tender.
  • Keep everything cold. Work quickly and, if you need a break, chill the dough so the butter stays solid.
  • Use cold butter cut into small cubes. Do not use melted or overly soft butter.
  • Choose a larger cutter (about 2½ to 3 inches) or form freehand for taller biscuits. Thin, small rounds tend to bake into dense, puck-like shapes.
  • The last biscuit made from the scraps is often the best—consider shaping by hand rather than re-rolling the dough too much.
  • If you don’t have buttermilk, add 2 teaspoons lemon juice or white vinegar to the milk you have and let it sit a few minutes to sour; this works well as a substitute.

Recipe

Einkorn Biscuits Recipe

  • Author: Rebecca Baron
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 8 biscuits
  • Category: Breakfast
  • Cuisine: Clean Eating

Description

These clean-eating einkorn biscuits are easy to make, light, and fluffy. They pair well with savory gravies, soups, breakfast sandwiches, or simply with butter and jam. The recipe balances einkorn flour with just enough liquid and cold butter to create tall, tender layers without overworking the dough.

Ingredients

  • 2 cups Einkorn flour (white)
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt or real salt
  • 5 tablespoons cold butter, cut into small cubes (use a vegan butter substitute for dairy-free)
  • ¾ cup buttermilk, or for a dairy-free option use ¾ cup almond milk mixed with 2 teaspoons lemon juice

Instructions

  1. Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the einkorn flour, baking powder, baking soda, and salt until evenly combined.
  3. Add the cold butter cubes to the flour mixture. Cut or work the butter in with a pastry cutter, two knives, or your fingertips until the mixture resembles very coarse crumbs with pea-sized bits of butter remaining.
  4. Make a well in the center of the flour-butter mixture and pour in the buttermilk. Gently stir until a rough, craggy dough forms. Do not overmix.
  5. Turn the dough out onto a lightly floured surface and gently pat or roll it to about 1 inch thick. Fold the dough over itself once or twice if you want slightly more layers; avoid heavy kneading.
  6. Using a 2½ to 3 inch round cutter, press straight down and lift straight up to cut the rounds. Do not twist the cutter, as twisting can crimp the edges and reduce rise. Reuse scraps gently to form remaining biscuits.
    Clean Eating Biscuits Recipe
  7. Arrange the biscuit rounds about 2 inches apart on the prepared baking sheet.
  8. Bake for 12–15 minutes, or until the tops are golden brown. Serve warm, ideally with gravy, butter, or your favorite spread.
  9. Store leftovers in an airtight container at room temperature for up to two days, or freeze for longer storage. Reheat gently in a warm oven or microwave to refresh before serving.

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