Einkorn Cheddar Drop Biscuits
These einkorn cheddar drop biscuits are soft, fluffy, and baked until perfectly golden brown, with crisp edges and a tender interior. Unlike traditional biscuits, there’s no folding, laminating, or shaping required—making them ideal for beginners or anyone looking for an easy einkorn biscuit recipe. Simply mix the batter, scoop it onto a baking sheet, and bake.
Equipment
- 1 Bowl
- 1 Large baking sheet
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
Instructions
- Preheat your oven: to 425°F. Line a baking sheet with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together the einkorn flour, sugar, baking powder, baking soda, salt, onion powder, and garlic powder.
- Cut in the butter: Cut in butter with hands or pastry cutter until small crumbles about pea size.
- Add cheese and chives: Mix in shredded cheddar cheese and chives.
- Add buttermilk: Slowly pour in cold buttermilk until the dough starts to come together, mix until no more dry flour remains, but be careful not to overmix or add too much buttermilk. You want a wet, but firm batter.
- Spoon onto pan: Use a spoon to drop the biscuits onto your parchment lined pan, I measure out about 80-90g per biscuit with the first biscuit, then try and match the same size for the rest.
- Freeze: Place in freezer for 5-10 minutes prior to baking, this ensures the biscuit structure will set before the butter begins to melt.
- Bake: At 425°F for 15-18 minutes, or until the tops are golden and the edges are crispy and the knife inserted into the center comes out clean.
- Serve warm: Enjoy your soft, fluffy Einkorn cheddar drop Biscuits, perfect for breakfast, brunch or side dish for dinner.
Notes
Recommended: I recommend Jovial all purpose einkorn flour for this recipe for a light and fluffy biscuit texture.
Freshly Milled Flour: If using freshly milled einkorn flour, reduce the buttermilk by 5–10% (210-220g) to account for its higher absorption. Allow the batter to rest for 15-20 minutes after mixing. Biscuits may also be slightly darker and a bit denser due to the retained bran and germ, if the flour is not sifted. Cook time will likely be on the higher end of the time frame. Results may vary.
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