Flaky Einkorn Buttermilk Biscuits
One of my favorite pastimes is paging through cookbooks, old and new. When I received Katie Koyle’s new cookbook in the mail, The Essential Einkorn Cookbook, I started flipping through it and immediately earmarked the first recipe I wanted to try: Flaky einkorn buttermilk biscuits. Since then, I’ve made the recipe 5 times (seriously) and it’s already become a family favorite. Allow me to introduce you to the best biscuits I’ve ever made.
Recently, I’ve been baking nonstop with Grand Tetons Ancient Grains flours and I’m thrilled to partner with them for this post. The all-purpose einkorn flour gives these biscuits excellent flavor that you just can’t get with regular flour.
A fresh-from-the-oven buttermilk biscuit has amazing potential to fill empty bellies, fill the kitchen with a warm, welcoming aroma – and fix a bad day.
And these flaky einkorn buttermilk biscuits? They are hands down the best biscuits I’ve ever made.
And quite possibly the best biscuits I’ve ever eaten.
This recipe comes from The Essential Einkorn Cookbook by Katie Koyle. The book is full of approachable recipes that make delicious use of einkorn flour. If you’re new to baking with einkorn flour or if you’ve felt unsure about it, this cookbook is for you.
The recipes are simple and well-tested. If you’re an einkorn newbie or an old pro, you’ll find plenty of inspiration in this cookbook. Case in point; Homemade baking powder biscuits. You can do this!
The Case For Making Biscuits With Einkorn Flour
A few years ago, I learned about einkorn flour and tried it in a few recipes. It wasn’t until recently that I started incorporating it into my regular baking. Now I use it ALL. THE. TIME. In everything from brownies to quick breads, pancakes to pizza muffins.
One of the reasons I love baking with einkorn flour is that it actually adds flavor to the recipe.
- Regular all-purpose flour? Flavorless.
- Einkorn flour? Nutty. Flavorful. Wholesome.
Einkorn flour tastes like the way flour is supposed to taste.
And this flaky einkorn buttermilk biscuit recipe is great because it allows the flavor of einkorn flour to shine.
I also love einkorn flour because my body tolerates it SO much better than traditional all-purpose flour. This has opened up so many recipe possibilities for me.
Homemade Biscuits Are Easier Than You Think
Do homemade biscuits feel intimidating? I get it. They were to me, too.
Until I made them. 5 times in a row.
Now I feel like an old pro, turning out perfectly flaky buttermilk biscuits every time.
This dough comes together fast, and once I had the hang of it, it only took me about 15 minutes to mix up from start to finish.
Recipe note: You can cut the biscuits into classic round biscuits with a biscuit cutter or Mason Jar cover, or simply slice the dough into rectangles with a knife. The shape doesn’t matter – and doesn’t affect the flavor.
What You’ll Need
The ingredient list for these flaky einkorn buttermilk biscuits is simple and no-frills:
- All-purpose einkorn flour: I recommend Grand Teton Ancient Grains all-purpose einkorn flour for the best flavor and texture in this recipe. Einkorn has a naturally wholesome, slightly nutty flavor that makes these biscuits extra delicious.
- Buttermilk: Buttermilk is an essential ingredient in buttermilk biscuits, as the name suggests. The acid in the buttermilk reacts with the leavening agents to make those flaky layers.
- Butter: Here’s what I learned the hard way: The butter needs to be COLD cold. I actually keep mine in the freezer for 20 minutes before I start because room temperature butter results in flat biscuits. You’ll shred frozen or chilled butter before adding to the flour mixture. Those little pockets of butter melt in the oven and create lift and flaky layers.
- Cream of tartar: Helps activate the leavening and gives the biscuits a soft, classic texture.
- Baking powder: The main ingredient that helps the biscuits rise tall and fluffy.
- Salt
- Sugar
The Secret to Flaky Buttermilk Biscuits
Making fluffy, flaky buttermilk biscuits isn’t difficult – but it’s important to understand how it’s done so you can recreate perfect biscuits every time:
- Cold butter: Ice cold butter helps create steam that results in layers
- Don’t overmix the dough: You want the dough just to come together
- Buttermilk: This essential ingredient adds tang and helps everything rise beautifully
A Gift to Your Future Self
Mastering a good baking powder biscuit recipe is one of the best little kitchen skills you can learn. A culinary gift that you can give to your family, friends, and dinner guests!
Because once you know how to make biscuits, you’ll find a reason to bake them all the time:
- Accompanying a pot of homemade chili or Minnesota wild rice soup
- For weekend breakfast or brunch
- In chicken and dumplings or biscuits and gravy
- Spread with butter and jam
- Spread with butter and drizzled with honey
- As the base for breakfast sandwiches (add a sausage patty, fried egg, and cheddar cheese)
I’m truly excited to bring you this recipe from The Essential Einkorn Cookbook because I’ve personally discovered how easy homemade biscuits are to make – and how great they taste.
This is a great starter einkorn recipe that you can start incorporating into your meal rotation. The perfect side to so many meals. Homemade baking powder biscuits are totally doable. Give this recipe a try!
Frequently Asked Questions
Q: Can I use regular all-purpose flour instead of einkorn?
A: Yes, you can. However, this recipe is specifically created to make delicious use of all-purpose einkorn flour. If you substitute regular all-purpose flour, the flavor will be different. Also, you may need to add a bit more buttermilk to the mixture since einkorn flour absorbs liquid a bit differently.
Q: Can I make these biscuits ahead of time?
A: Yes. You can prepare the biscuit dough and bake it at a future time. Simply follow recipe, cut out the biscuits, and refrigerate them, covered, for up to 24 hours before baking. When ready to bake, remove from fridge, remove covering and bake. You may need to add a minute or two to the baking time.
Q: Can I freeze einkorn biscuit dough?
A: Yes. To freeze, cut out the biscuits into desired shapes and place them on a baking sheet. Freeze until solid. Then transfer to a freezer-safe bag or container.
To bake, simply remove from freezer, bake according to instructions, adding a minute or two extra to the baking time.
Q: What’s the best way to store leftover biscuits?
A: These biscuits are best fresh from the oven. But if you have leftover biscuits, you can store them in an airtight container at room temperature for one to two days. Alternatively, you can refrigerate for up to 4 days.
Reheat biscuits in the oven or toaster oven for a few minutes to heat through.
Q: Why are my biscuits not flaky?
A: If your biscuits are not flaky, the issue may be related to temperature and mixing.
Flaky biscuits come from using cold butter, handling the dough gently, and not overmixing the dough.
Q: Can I use a buttermilk substitute?
A: Yes, you can use a buttermilk substitute. Simply add one tablespoon of lemon juice or white vinegar to one cup of milk. Stir and let sit for 5 minutes to thicken. Then add to the flour-butter mixture. For best results, use store-bought buttermilk
More Einkorn Flour Recipes
Cowboy spaghetti with einkorn pasta
Flaky Einkorn Buttermilk Biscuits
Ingredients
- 3 cups (360 grams) all-purpose einkorn flour
- 4 teaspoons baking powder
- 1 tablespoon (13 grams) granulated sugar
- 1/2 teaspoon cream of tartar
- 3/4 cup (170 grams) butter, chilled or frozen
- 1 cup (240 grams) buttermilk
Instructions
- Preheat oven to 450F.
- In a large mixing bowl, combine flour, baking powder, sugar, salt, and cream of tartar.
- Using a cheese grater, grate frozen butter. Add to the flour mixture and stir until the butter pieces are coated.
- Make a well in the center of the flour mixture. Pour in buttermilk. Stir until the flour is mostly incorporated. Then dump the dough onto a clean countertop lightly dusted with flour and squeeze it together. Flatten into a rectangle. Avoid overmixing.
- Cut into 4 equal pieces and press them all on top of each other. Press or roll out the dough until about 3/4-inch or 1 inch thick. Cut the dough into squares or circles using a biscuit cutter.
- Place biscuits on a greased cookie sheet. Bake for 10 to 15 minutes, until the bottoms and corners are golden brown.
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