Fluffy Einkorn Buttermilk Biscuits
• This site generates income via ads and may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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.
Our secret to irresistibly flaky einkorn buttermilk biscuits comes down to one simple ingredient: buttermilk. Its natural acidity reacts with the baking powder, creating tiny pockets of carbon dioxide that give these biscuits their beautiful rise and light, fluffy texture. Buttermilk also adds a subtle tang while keeping the dough tender, moist, and full of flavor.
For even flakier layers, we use cold, high-quality butter that is pulsed into the flour with a food processor. This creates small, evenly distributed pieces of butter throughout the dough. As the biscuits bake, those pockets of butter melt and release steam, creating the flaky, buttery layers everyone loves.
It’s a simple, no-fuss recipe that turns out beautifully every time and one I think will quickly become a staple in your kitchen, just as it has in ours.
Looking for the perfect way to enjoy these fluffy einkorn biscuits? Bake them on top of my Chicken Pot Pie with Einkorn Biscuits, where they turn golden brown and flaky over a rich, creamy filling. For a sweet or savory treat, spread my Maple Bacon Jam on top for the perfect indulgent breakfast, brunch or snack. Or keep it classic by serving along side your favorite soup or stew like my Hearty Beef and Vegetable Stew.
If you’re craving a savory variation, my Einkorn Cheddar & Chive Drop Biscuits are a must-try. They’re packed with sharp cheddar and fresh chives, incredibly soft and fluffy, and couldn’t be easier to make. There’s no rolling, folding, laminating, or biscuit cutting—just mix everything together in one bowl, scoop onto a baking sheet, and bake until golden.
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.
Table of Contents
Ingredient’s you’ll need for fluffy einkorn buttermilk biscuits
Shop This Blog Post
Step-By-Step Easy Homemade Einkorn Biscuits
Add Dry Ingredients and 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 the shaggy dough to lightly floured surface and shape into a rectangle. The dough will be sticky. You can use your hands to press and gather.
Laminate the Dough
Once your dough is shaped into a thick rectangle, you’ll begin laminating it. Fold one side of the dough over the center, then fold the opposite side over the top, just like folding a letter. Roll the dough back into a rectangle and repeat this process 3–5 times.
If the dough starts to feel sticky, lightly dust it with flour before each roll and fold, being careful not to add too much. If it becomes overly sticky, the butter has likely softened too much. Place the dough in the freezer for about 10 minutes to firm up the butter before continuing. It’s okay if the dough is still a big shaggy after the first lamination. It will come together a bit more after the 2nd and 3rd.
Cut into Discs
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.
Bake
Place biscuits in a lightly greased cast iron skillet and bake at 425 degrees for 15-18 minutes or until golden brown. Brush the tops with melted butter if desired.
Tips For Tall Einkorn Biscuits
FAQ’s
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.
Can I make einkorn biscuits ahead of time?
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 did my einkorn biscuits not 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.
What does laminating the dough do?
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!
Can I bake these in a non cast iron skillet?
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.
More Einkorn Biscuit Recipes
★ Have a question, comment or made this recipe? Leave a rating and comment below! It helps support my blog, keeps recipes free and helps others find it on Google!
Einkorn Buttermilk Biscuits
Equipment
Ingredients
- 300g (2½ cups) Einkorn flour all-purpose Plus a little extra for rolling
- 1 tbsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Fine grain sea salt more if using unsalted butter about 1/4 tsp
- 113g (½ cup) Salted butter cold and cut into small pieces
- 245g (1 cup) Buttermilk very cold
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. Cut straight down and do not twist.
- 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.
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!