There is a common misconception that you cannot get light, tender biscuits from whole grain flour, but nothing could be further from the truth. This homemade flaky einkorn flour biscuit recipe produces the most delicious biscuits.
If you are not familiar with einkorn flour, this is a great recipe to start. This biscuit recipe will produce perfect biscuits the first time and every time.
Tips for creating flaky biscuits
- Use Cold Ingredients: Make sure your butter and any dairy (like buttermilk) are cold. Cold fat creates steam during baking, contributing to flakiness.
- Don't Overmix: Mix the dough just until the ingredients come together. Overmixing can lead to dense biscuits. Use a light hand to keep the butter in small, distinct pieces.
- Handle the Dough Gently: Once the dough comes together, handle it as little as possible. Overhandling can result in tough biscuits.
- Fold the Dough: After rolling or patting out the dough, consider folding it over itself once or twice. This creates additional layers and contributes to flakiness.
- Preheat the Oven: Ensure your oven is fully preheated before placing the biscuits inside. A hot oven helps with the initial rise, contributing to flakiness.
Ingredients
- Einkorn flour- I used whole grain Einkorn flour as I like to mill my own, you can also use all-purpose einkorn flour if you prefer. For more information on the differences between the 2, keep reading.
- Baking powder- This will help give the biscuits their beautiful rise.
- Salt- I always use kosher salt.
- Butter- Make sure the butter chilled! This is crucial.
- Buttermilk- As with the butter, make sure this is chilled.
How to make
Start by mixing together your flour, baking powder, and salt. Cut the butter into ½-inch chunks and add them to the flour mixture.
With a pastry cutter, or you can use your hands, break the butter into small, pea-sized pieces. Add in the buttermilk and finish mixing.
On a lightly floured surface, press the biscuit dough into a 18x12 inch rectangle. Fold the dough into a trifold.
PRO TIP: Folding the dough adds in extra layers, which means maximum flakiness.
Roll or press the dough to about 1-inch thick. Cut your biscuits either with a round biscuit cutter or into squares with a knife.
Place the biscuits on your pan, brush with melted butter and move immediately to the preheated oven. Bake until they are golden brown and the layers have separated.
We love hot biscuits, so they are served and eaten right away. There is nothing like butter and honey or preserves on a piping hot biscuit!
Difference between all-purpose einkorn flour and whole grain einkorn flour
- All-Purpose Einkorn Flour:
- Processing: All-purpose einkorn flour is more refined compared to whole grain einkorn flour. It undergoes a milling process that removes the bran and germ, leaving behind the endosperm.
- Composition: As a result of the refining process, all-purpose einkorn flour has a lighter texture and color. It tends to be finer and has a milder flavor compared to whole grain flour.
- Whole Grain Einkorn Flour:
- Processing: Whole grain einkorn flour contains the entire grain, including the bran, germ, and endosperm. It undergoes minimal processing, retaining more of the original components of the einkorn grain.
- Composition: Because it includes the bran and germ, whole grain einkorn flour is darker in color and has a more pronounced, nutty flavor. It also contains more nutrients, fiber, and minerals compared to all-purpose flour.
How to make you own all-purpose einkorn flour at home
You will notice that all my einkorn recipes use whole grain einkorn flour. I do this as I like to use the whole grains in my baking. Removing the bran and germ is not what I like to do. However, baking with an all-purpose einkorn or a white einkorn flour is much easier for beginners. If this is you and you want to ensure something closer to the white flour you are used to using, this is for you.
The process is actually really simple. Grind your whole grain einkorn flour, or you can purchase the flour. Sift it through a double sifter. You can do this by layering 2 sifters and sifting the flour through them, or you can purchase a double sifter on Amazon or other kitchen stores.
This of course will not produce perfect results like bigger commercialized operations, but it will lighten your flour considerably for baking.
What is einkorn?
Einkorn is an ancient wheat variety known for its rich history and distinct characteristics. The flour, made from einkorn berries, boasts a nutty flavor and is prized for its unique genetic makeup.
Notably, einkorn has a lower gluten content compared to modern wheat varieties. The flour, produced through stone grinding, exhibits a golden hue and fine texture, making it a popular choice for baking.
Homemade Flaky Einkorn Flour Biscuit Recipe
Ingredients
- 3 cups whole grain einkorn flour You can also use all-purpose einkorn flour
- 2 ½ tablespoons baking powder
- 1 ½ teaspoons salt
- 10 tablespoons chilled butter Plus another 2 tablespoons melted to brush on the biscuits before baking
- 1 ½ cups buttermilk
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set it aside.
- Combine the flour, baking powder and salt in a medium mixing bowl and mix well.
- Cut the chilled butter into ½-inch pieces and blend into the flour mixture with a pastry cutter or with your hands. If you use your hands, be sure to work quickly so you don't soften or melt the butter.
- Add in the buttermilk and mix again. Spread the biscuit dough on a lightly floured surface to a 12x18-inch rectangle. Trifold the dough and roll to about 1-inch thick.
- Cut out your biscuits, place them on the prepare baking sheet and brush with the melted butter.
- Bake for 18-20 minutes until the layers have separated and the top is golden brown.
- Remove from the oven and enjoy hot or cooled!
Notes
- Use Cold Ingredients: Make sure your butter and any dairy (like buttermilk) are cold. Cold fat creates steam during baking, contributing to flakiness.
- Don't Overmix: Mix the dough just until the ingredients come together. Overmixing can lead to dense biscuits. Use a light hand to keep the butter in small, distinct pieces.
- Handle the Dough Gently: Once the dough comes together, handle it as little as possible. Overhandling can result in tough biscuits.
- Fold the Dough: After rolling or patting out the dough, consider folding it over itself once or twice. This creates additional layers and contributes to flakiness.
- Preheat the Oven: Ensure your oven is fully preheated before placing the biscuits inside. A hot oven helps with the initial rise, contributing to flakiness.
Did you make this recipe? Let me know!