Tinhateats

Einkorn Drop Biscuits with Cheddar & Chives – Easy & Fluffy

Name: Einkorn Cheddar Drop Biscuits
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 300g (2½ cups) Einkorn Flour all purpose (I recommend Jovial brand for this recipe); 1 tbsp Baking powder (Aluminum Free); 1½ tsp Granulated sugar; ½ tsp Fine sea salt; ½ tsp Baking soda; ¼ tsp Garlic powder; ¼ tsp Onion powder; 84g (6 tbsp) Very cold salted butter; 90g (1 cup) Cheddar Cheese shredded; 1 tbsp Freshly chopped chives (optional); 230g (Just under 1 cup) Cold buttermilk (230g= 1 cup minus 1 tbsp)

These Einkorn Cheddar and chive Biscuits are the easiest Einkorn biscuit recipe you’ll ever make—no rolling, no cutting, and no special technique or equipment required. The dough is mixed in one bowl, then scooped and dropped onto a sheet pan and baked to golden brown perfection. These einkorn biscuits have perfectly crisp edges and soft, fluffy centers and a perfect cheddar and chive flavor. If you love my homemade einkorn buttermilk biscuits but want something quick, simple, and completely foolproof, this recipe is for you.

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tinhateats
January 2, 2026
12:24 pm
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Why you'll love these einkorn biscuits

Zero biscuit skills required. No laminating, no special techniques—just mix, drop, and bake.
Perfect for beginners. If traditional biscuits have ever intimidated you, these are your new best friend.
Crispy, buttery edges. The melted butter and cheese creates the most delicious golden crispy edges and buttery cheese chive interior.
Fluffy, tender center. Even without kneading or folding, you still get a soft, cloud-like crumb.

One of the most popular recipes on my blog is my Fluffy Einkorn Buttermilk Biscuits. You all have absolutely gone nuts over that recipe, and seeing your photos on Instagram and Pinterest has made my whole year. I read every comment and message, and your feedback truly helps me know what to create next. Without it, it can be tough to tell which recipes you want more of—so thank you for being here, baking along with me, and helping this little corner of the internet grow.

After watching how much you loved those einkorn biscuits, I knew I wanted to create a recipe that felt even more approachable. As delicious as traditional biscuits are, they do require a bit of technique. If you overwork the dough, they can get tough. If your butter gets too warm, you end up with little butter puddles and a biscuit that doesn’t rise as tall. And if you twist the cutter instead of pressing straight down? Yep—shorter biscuits. These skills come with practice, but I know they can feel intimidating, especially for new bakers.

So, I set out on a journey to create a brand-new biscuit recipe—and right from the start, I had my heart set on an Einkorn Butter Swim Biscuit.

If you’re reading this, you already know that recipe hasn’t quite come together… at least not yet. I’m still testing and tweaking, and I wasn’t fully happy with the final result—so stay tuned. But not all of that testing was a waste, because along the way, these einkorn drop biscuits with cheddar and chive came to life, and they were far too good not to share.

Think soft, fluffy, buttery einkorn biscuits, loaded with melty cheddar and flecked with fresh chives—made without any complicated steps. No food processor. No laminating. No fussy shaping. Just a simple, approachable biscuit dough that comes together quickly and bakes up golden with tender layers and crisp edges.

They have everything you love about my original einkorn buttermilk biscuit recipe, with the added richness of sharp cheddar and the subtle bite of chives. Still easy, still forgiving, and perfect for beginners or anyone who wants homemade einkorn biscuits that feel special without being stressful. If traditional biscuit techniques have ever felt intimidating, this recipe is here to prove that great biscuits don’t have to be complicated.

Ingredients needed for einkorn drop biscuits with cheddar and chives

Simple Pantry Ingredients:

Einkorn all-purpose flour
Baking powder
Baking soda
Salt
Garlic powder
Onion powder
Shredded cheddar cheese- I use raw mild cheddar, but sharp will give more flavor-just make sure its not pre-shredded cheese.
Fresh chopped chives (optional)
Sugar
Buttermilk
Salted butter, cold and cubed.

Tips For Perfect Fluffy Einkorn Cheddar and Chive Biscuits Every Time

Do not overmix the batter: Do not overmix once you add the buttermilk. Use a dough whisk (my favorite) or a fork to gently bring the dough together. It’s okay if some dry flour remains—just make sure the dough isn’t overly dry. This prevents tough or chewy biscuits.

Add buttermilk slowly: Pour in half of the cold buttermilk and mix until just combined, then add the remaining half. This helps control the dough’s hydration and prevents it from becoming too wet.

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Step-By-Step Directions-How to make this easy einkorn biscuit recipe

Whisk dry ingredients

Add einkorn flour, salt, baking powder and baking soda and seasonings to a large bowl. Whisk until well combined.

Cut in butter

Use your fingers or a pastry cutter to cut in cold butter until coarse pea size crumbles form.

Add mix ins

Add shredded cheddar cheese and chopped chives to flour mixture. Whisk until combined.

Add buttermilk

Add half the very cold buttermilk and mix until combined, then add the remaining buttermilk and mix until just combined. Do not overmix. A few dry bits is normal.

Preheat oven and drop biscuits

Preheat oven to 425 degrees. Prepare a large baking sheet with parchment paper, Spoon biscuits onto parchment line baking sheet. I usually like to measure out the first biscuit to 80-90g then match the rest with shaping to a similar size. Place the baking sheet in the freezer for 5-10 minutes. Then bake for 15-18 minutes or until golden brown and a toothpick inserted comes out clean.

Frequently Asked Questions

Where to buy einkorn flour?

With einkorn flour gaining popularity it has become much easier to source it locally at more grocery and specialty stores. I like the consistency of jovial einkorn flour. It typically weighs close to 120 grams per cup which makes it easy for beginners just getting started, especially if you aren’t actively using a scale to measure your flour.

I also, am a huge fan of farm2flour brand as it is freshly milled, within 7 days of being shipped to your house, it smells and tastes amazing, and I find it to be a better bang for your buck especially because you can subscribe or buy in bulk to avoid shipping costs. The more you buy, the better the price per pound. For instance, a 5lb bag of their einkorn is $3.40 per pound, compared to $5.12 per pound for the 2lb bag. I’ve found that ordering 30lbs at a time offers the best deal with free shipping on anything over $99.

Cooking with Einkorn flour is usually pretty straightforward, often being a 1:1 or sometimes a 1:1.25 replacement for regular all-purpose flour in most recipes, but there are some notable differences to keep in mind if your recipe isn’t producing the quality product you’d like. Einkorn flour is more dense than regular flour due to its low gluten content, it absorbs less fat and liquids than modern wheat flours and at a much slower absorption rate. The adjustment of liquid may be necessary in some recipes, especially those that require refrigeration.

What is the difference between einkorn buttermilk biscuits and einkorn drop biscuits?

The Einkorn Buttermilk Biscuits use the traditional method: cold butter is cut into the flour, dough is handled carefully to avoid toughness, and biscuits are shaped with a cutter. This technique creates tall, layered, and fluffy biscuits with a classic texture and precise edges.

The Einkorn Cheddar Drop Biscuits, on the other hand, are designed for simplicity and ease. With slightly less butter than traditional biscuits and shredded cheddar folded into the batter, the dough is simply spooned onto a baking sheet and baked into soft, golden-edged, cheesy squares. There’s no folding, laminating, or shaping, making them perfect for beginners or anyone looking for a fuss-free, flavorful biscuit.

What to serve with einkorn cheddar and chive drop biscuits

I love enjoying these Einkorn cheddar drop Biscuits alongside my Crispy Einkorn Chicken Tenders for a classic biscuit-and-chicken dinner. Leftovers are perfect for chicken sandwiches, and honestly, they give me serious Chick-fil-A vibes — which is probably why I’m so drawn to them!

Of course they always go great with soup and my Hearty Beef and Vegetable Stew is the perfect soup to go with these.

Why do I need to use aluminum free baking powder?

Aluminum-based baking powder can cause gray discoloration in baked goods after baking. This does not affect the taste; it’s caused by a chemical reaction of the residual aluminum with moisture as the biscuits cool. Aluminum-free baking powder prevents this off-putting discoloration.

Do I have to freeze the biscuits?

No, you don’t have to freeze the biscuits, as long as you work quickly and are pretty certain your butter and buttermilk are cold enough for the batter.

Chilling the biscuits just ensures they wont spread too much and that the biscuits have time to “Set” before the butter melts and cheese melt.

How to store einkorn cheddar drop biscuits?

These are best eaten day of, but can be stored at room temperature in an airtight Ziploc bag or container for 2–3 days. For longer storage, freeze them for up to 1 month.