Fluffy Einkorn Buttermilk Biscuits
Looking for the perfect recipe for the fluffiest and flakiest Einkorn Buttermilk Biscuits? Look no further! Our einkorn biscuit recipe is sure to satisfy your taste buds with its rich, buttery flavor and airy texture. Einkorn buttermilk biscuits are a delicious and nutritious alternative to traditional biscuits. Made with einkorn flour, a nutrient-dense ancient grain, these fluffy biscuits are higher in protein and lower in gluten than typical wheat flour.
Why you'll love these Einkorn flour biscuits
- Nutrient-Rich: Einkorn is an ancient grain known for its high protein and nutrient content.
- Versatile – Great with jam, honey, gravy, or breakfast sandwiches
- Bakes up beautifully – Golden tops, soft centers, and that homemade charm.
Quick to make – No kneading, no fuss, just mix, fold, and bake.
Our secret to irresistibly flaky einkorn buttermilk biscuits lies in one key ingredient: Buttermilk. Its natural acidity reacts with the baking powder to create tiny bubbles of carbon dioxide, giving the biscuits their signature rise and light, airy texture. Buttermilk also adds a subtle tang and helps keep the dough tender and flavorful.
We take it a step further by using a high quality cold butter, pulsed into the flour using a food processor to create small, evenly distributed pieces. As the biscuits bake, those little pockets of butter melt and create beautiful, flaky layers.
It’s a simple, no-fuss recipe that delivers every time—and I think it’ll quickly become a staple in your kitchen, just like it is in ours.
Looking for the perfect way to enjoy these fluffy einkorn biscuits? Try them on top of my cozy Chicken Pot Pie with Einkorn Biscuits they bake up golden and flaky over a rich, savory filling. Or keep it simple and start with the base Einkorn Buttermilk Biscuit recipe to serve alongside your favorite soup or stew. Either way, you’re in for serious comfort food.
If you’re craving a savory einkorn biscuit, my Einkorn Cheddar & Chive Drop Biscuits are a must-try. They’re soft, cheesy, and incredibly easy—no folding, laminating, or cutting required. Just mix in one bowl, drop onto a sheet pan, and bake for perfectly tender, fluffy biscuits every time.
Ingredients you will need for these delicious and easy einkorn buttermilk biscuits
Einkorn flour
Butter
Buttermilk
Baking powder
Baking soda
Salt
Helpful tips for how to make the ultimate fluffy einkorn biscuits
First thing you are going to need is a good quality butter, Kerry gold or Costco Kirkland grass fed butter are my personal preferences, but any quality grass fed butter will work. Why? because some butter has a higher water content which can affect your biscuits rise.
Make sure your butter and buttermilk are very cold before beginning.
I recommend using a food processor or pastry cutter. You want to avoid using your fingers to combine the flour and butter because the butter will melt from the warmer temperature of your fingers and since we are making biscuits you want the butter pockets to stay solid for the flaky textures.
Don’t over mix your wet ingredients with your dry ingredients. You want to mix your buttermilk into your dry mix until just combined. Then transfer to a lightly floured surface to laminate your dough, which is the process of gently folding over the dough, then rolling out and folding over again.
With Einkorn flour, if you over work it, it can become dense. It’s one of those flours where you really want to knead less. Keep this in mind when you are laminating your biscuit dough. We want light and fluffy, not dense hockey pucks.
Work quickly-you want your butter to stay cold during the process for those flaky layers. You can always pop the dough in the fridge and come back to it, if you need to.
Shop This Blog Post-All the tools needed for einkorn biscuits
Easy homemade einkorn biscuits Step-by-step instructions
Add dry ingredients & cut in butter
In your food processor add Flour, baking soda, baking powder, salt and cubed cold butter. Pulse several times until the butter is chopped into small pieces. This is usually accomplished in under 10 seconds. You want the butter to be about pea sized balls, or slightly larger.
Combine wet ingredients
Transfer mixture into a large bowl and add buttermilk. Using a mixing spoon, mix until incorporated, but do not overmix.
Transfer and shape
Once combined, (but not overmixed) transfer to lightly floured surface and shape into a ball. The dough will be sticky.
Roll and laminate
Roll dough onto floured surface. This is where you want to laminate your dough. You will begin to roll your dough out into a thick rectangle, then fold over one side, then the other like a letter. Roll out again into a rectangle and repeat this process 3-5 times. If your dough becomes sticky, add a dusting of flour with each roll and fold, but be careful not to over flour your dough.
Cut into discs and bake
Cut into discs and bake- Once you have laminated your dough, roll to about 1-2-inch thickness. Use a pastry cutter or biscuit cutter and cut your biscuits. I am using a 2 1/4 wide by 1 1/4 tall cutter. This yields 8-10 biscuits depending on your size. Place biscuits in a lightly greased cast iron skillet and bake at 425 degrees for 15-18 minutes or until golden brown.
FAQs
Einkorn flour is an ancient species of wheat that has been cultivated for thousands of years. It is one of the oldest varieties of wheat and is considered a type of heirloom wheat. Einkorn flour is known for its nutty, slightly sweet flavor and can be used in many different types of recipes, from breads to cakes to pasta.
Unlike modern wheat which has undergone selective breeding, einkorn wheat still contains the bran and germ as well as the hull components. This can also contribute to its rich, nutty flavor.
Due to its less processed nature, einkorn grains retain much of their nutritional value and contain a range of vitamins, minerals and antioxidants. The bran and germ contribute significantly to this nutritional profile as they contain fiber, protein, vitamins B and E and healthy fats. Einkorn flour is also considered to be lower in gluten content than modern wheat, which makes it easier for some people to digest. Overall, einkorn is a nutritious and ancient grain that has recently regained popularity in the health food world.
Just getting started with einkorn flour? Check out my Einkorn Flour Recipes: A Beginners Guide with Conversion Chart For all your helpful tips and tricks to get you started!
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.
Yes! You can prepare the dough in advance and refrigerate it (wrapped well) for up to 8 hours. When ready to bake, cut and bake directly from the fridge.
Why Einkorn Biscuits Don’t Rise Tall?
Overmixing the dough – Einkorn has weaker gluten, so it becomes dense quickly if handled too much.
Old or weak leavening – Baking powder that’s past its prime won’t give you a strong lift.
Warm butter – Cold butter creates steam pockets that help biscuits rise. If the butter softens too much, you’ll lose that lift. Make sure you place your biscuits in the freezer for 10 minutes prior to baking.
Oven not fully preheated – Biscuits need an immediate blast of heat for maximum rise.
Tips for tall biscuits
Cut straight down with a biscuit cutter (don’t twist), so the sides can expand upward.
Layer the dough (lamination) – like making scones, gently fold the dough over itself a few times before cutting. This creates flaky layers and extra lift.
- Place biscuits in freezer- Prior to baking place the biscuits in your freezer for 10 minutes. This keeps the butter cold and allows for the dough to set before the butter melts.
Laminating the dough—by folding and rolling it multiple times—creates distinct layers of butter and dough. As the biscuits bake, the butter melts and releases steam, which helps the layers puff up and become light, flaky, and tender. This technique is key to achieving those tall, layered, bakery-style biscuits!
If you don’t have a cast iron skillet, you can use a ceramic baking dish, oven-safe stainless steel skillet, or a metal baking sheet lined with parchment paper. Just make sure the biscuits are touching or close together so they rise up rather than spread out. Avoid glass if possible, as it doesn’t retain heat as evenly and can lead to the butter melting before the biscuits have had time to set.
Try These Other Quick Bread Einkorn Recipes!
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Einkorn Buttermilk Biscuits
This recipe yields fluffy and delicious einkorn buttermilk biscuits that are perfect for breakfast, brunch, or any time of the day.
Equipment
Ingredients
- 2.5 cups Einkorn flour all-purpose Plus a little extra for rolling
- 1/2 cup Salted butter cold cold and cut into small pieces
- 1 cup Buttermilk
- 1 tbsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt more if you use unsalted butter
Instructions
- Preheat oven to 425 degrees Fahrenheit. Lightly grease a large cast iron skillet. Set aside.
- Add- In your food processor add Flour, baking soda, baking powder, salt and cubed cold butter. Pulse several times until the butter is chopped into small pieces. This is usually accomplished in under 15 seconds. You want the butter to be about pea sized balls, its okay if some are larger.
- Transfer and combine- Transfer mixture into a large bowl and add buttermilk. Using a mixing spoon, mix until incorporated, but do not overmix.
- Roll and laminate- Roll dough onto floured surface. This is where you want to laminate your dough. You will begin to roll your dough out into a thick rectangle, then fold over one side, then the other. Roll out again into a rectangle and repeat this process 3-5 times. If your dough becomes sticky, add a dusting of flour with each roll and fold, but be careful not to over flour your dough.
- Cut- Once you have laminated your dough, roll to about 1-2 inch thickness. Use a pastry cutter or biscuit cutter and cut your biscuits. The size of your biscuit cutter will determine the amount yielded. I am using a 2.25 wide by 1.25 thick which yields 8-10 biscuits. Depending on your thickness.
- Bake- Place them into your lightly greased cast iron skillet and bake for 15-18 min until the tops are golden brown. Once out of the oven, brush the tops with butter if desired.
Notes
If at any point the dough feels a little warm or the butter looks like it’s softening, just pop the biscuits into the freezer for 5 minutes. A quick chill keeps the layers nice and flaky.
Tried this recipe?Let us know how it was! Tag @tinhateats on Instagram so I can see your creations!
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Hi, I’m Jenn – welcome to Tinhateats! Here, you’ll find a collection of gluten-free, paleo, and Whole30-friendly recipes, with a special spotlight on einkorn flour. I love reimagining classic dishes in healthier, more nourishing ways—and I hope my recipes inspire you to try something new in your own kitchen. Follow along for real food, made simple!
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17 Responses
Just made your buttermilk biscuit recipe…excellent! My husband & I love a Cream Cheese Biscuit from( Cooks Country Test Kitchen). It is very similar only due to some health change protocols we needed to eliminate sugar, all purpose flour and cream cheese..I didn’t cut round biscuits, just sliced the dough while in the cast iron pan. Yummy
Thank you, Cindy! I am so happy to hear you enjoyed the biscuits! I appreciate the feedback so much!
Same here, Cindy! I just got a prediabetes diagnosis, so I’ve switched to einkorn and cut sugar. I’m revamping my chicken stew with biscuits recipe using these biscuits.
Just made these for the first time for my 12 year old who has had a wheat intolerance since she was 2. We recently realized that she can tolerate ancient grains and this is the first recipe I tried with einkorn flour. These turned out amazing! The whole family is hooked!
This comment warms my heart! I am so glad to hear your daughter can tolerate ancient grains, what a blessing. You’re going to love incorporating einkorn into other recipes as well. Thank you for taking the time to comment, I’m thrilled you all loved the biscuits!
This biscuit recipe is a life changer. We’ve been looking for a good sandwich bread recipe but all are too crumbly. This is perfect holds together perfectly! Thank you for sharing! My son is 19 and makes his own bread for his work lunch and was about to give up and buy keto sandwich bread. Thank you again!
That’s great to hear! I’m so glad the biscuit recipe is working out for you and your son. It’s wonderful he makes his own bread, and I’m happy this recipe is a keeper! You’re welcome, and I appreciate you taking the time to leave a comment.
Awesome Biscuits ! Been working very hard using this flour and hasn’t always worked out , these turned out so Good ! Thankyou 🧡😋
Thank you! I’m so glad you loved them. I can definitely relate to not always having recipes turn out lol Einkorn is tricky but so worth it once you get the hang of it. 🙂
Thanks for the recipe. What does it mean if there’s a big pool of butter all on the bottom of the pan? 🙁
A few ideas, either there was too much butter, the butter was not incorporated enough, or the butter was too warm. (you can always pop them in the fridge prior to baking) Also If you are using a glass pan this could also happen because glass is a poor conductor of heat, the glass will heat up more slowly causing the butter to melt before the biscuits structure has had time to set. Cast iron is best. Hopefully this helps you!
My husband and I love these biscuits!! Thank you for sharing your recipe.
Thank you Mary! I’m so happy you both love them!
These turned out excellent! I did use 1/2 cup of organic unbleached bread flour just to insure some light texture. First time I have made biscuits with einkorn flour. Saved this recipe for future baking. Thanks for sharing.
Rita, thanks for sharing your substitutions, so glad you enjoyed them!
Definitely going to try this soon!
Can you store them in the freezer when they’re raw. I’d love to make a big batch once I have the technique down. Biscuits are one of my husbands favorite breakfast foods.
Thank you for your time!
Yes, you can freeze the raw biscuits. Bake directly from frozen and add a little extra time. Anywhere from 5-10 extra minutes. Hope that helps and you enjoy them!