Quick Einkorn Kefir (Buttermilk) Biscuits

Einkorn biscuits and soup

Einkorn biscuits and my snapper chowder. Yum!

The only flour I keep in the house these days is Einkorn. After having some minor reactions to  regular wheat flour (even organic) I started researching the gluten issue. From a few different sources, I’ve learned that wheat grown in the US has been hybrid so much as the gluten is no longer recognizable to our digestive systems. On top of that, I recently heard, again from a few different sources, that Monsanto’s Roundup is being used by farmers on most wheat right before harvest:

“Common wheat harvest protocol in the United States is to drench the wheat fields with Roundup several days before the combine harvesters work through the fields as the practice allows for an earlier, easier and bigger harvest.”

roundup sprayed on wheat

Roundup and wheat.

More details as to why (and to the extent) this is done can be found in this article by Sarah Pope, the Healthy Home Economist.

Don’t believe our wheat is being sprayed with Roundup? Then look at this PDF on the Roundup web site — here’s an excerpt. Right from the horse’s mouth.

Of course there are those that will debate this information. I can only say my personal experience has been:

  1. Anything made from wheat in the US, even organic wheat, causes my belly to bloat and grumble.
  2. I ate wheat products three times a day in Italy a couple of summers ago, without one single gut reaction.
  3. Einkorn flour does not bother me one bit. I also prefer the flavor, texture and fragrance of the foods I make with Einkorn flour.

It’s the truth, the whole truth—and I’m sticking to it.

I buy my flour from Jovial Foods in 10 pound bags. My last order was for two bags since I seem to go through it pretty quickly. You can buy 2 lb bags at WholeFoods if you want to just try it out. Some day I’ll own a grain mill and grind the grains myself.

So, onto the biscuits. This is your standard buttermilk biscuit recipe, but I’ve substituted Einkorn flour and milk kefir for the buttermilk. I can’t even tell you how delicious these are! Crunchy on the outside, buttery, soft and moist on the inside—and to die for when served warm and buttered. These go especially great with Snapper Chowder and you can personalize the recipe by adding garlic, cheese, chives or anything else that tickles your fancy!

Biscuits Einkorn Kefir (Buttermilk)
Print Recipe
These are crunchy and golden on the outside, soft and moist on the inside and indescribably delicious!
Servings Prep Time
12 biscuits 15 minutes
Cook Time
10-12 minutes
Servings Prep Time
12 biscuits 15 minutes
Cook Time
10-12 minutes
Biscuits Einkorn Kefir (Buttermilk)
Print Recipe
These are crunchy and golden on the outside, soft and moist on the inside and indescribably delicious!
Servings Prep Time
12 biscuits 15 minutes
Cook Time
10-12 minutes
Servings Prep Time
12 biscuits 15 minutes
Cook Time
10-12 minutes
Ingredients
Servings: biscuits
Instructions
  1. Preheat oven to 450° F. Cover a baking sheet with parchment paper and set aside.
  2. Mix flour, baking powder, salt and baking soda in a bowl. Cut butter into small pieces and then cut into flour mixture with fork and knife or pastry blender. When the flour looks grainy, mix in the kefir (or buttermilk). The dough will be thick and sticky.
  3. Spoon dough onto parchment-lined baking sheet into 12 roughly equal portions.
  4. Bake at 450° for 10-12 minutes, until golden and the rough peaks begin to brown. Serve while still warm.
Recipe Notes

If you have any of these left, they can be kept in a container in the fridge for 2-3 days and rewarmed in the microwave (keep them covered, 30 seconds should do it).

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12 thoughts on “Quick Einkorn Kefir (Buttermilk) Biscuits

  1. Renee

    Very good recipe!! Light, buttery. Bought the flour at my local (healthy food) market, it’s a bit pricey but well worth it for a truly digestible food!

    Reply
    1. Farmer Deb Post author

      Renee, thank you so much for your feedback! I don’t make these biscuits very often because I could honestly eat the whole batch myself.

      Reply
  2. Patti

    Great recipe. Just wanted to add that if you use salted butter to leave out the salt. First time I made them they were too salty. I also used just under a tablespoon of baking powder the second time and liked them better. This recipe is the best I’ve tried for einkorn flour biscuits.Thanks much.

    Reply
    1. Farmer Deb Post author

      Thank you Patti! Good to know about the salt, I never buy salted butter so I don’t have that perspective and it’s something I’ll need to keep in mind for future recipes. I’ll make a note on the recipe about the salt.

      Reply
  3. Becky

    My family LOVES this recipe! It’s better, and easier, then the “official” one from the website. 🙂 Thank you so much!

    Reply
  4. Wendy

    Have you ever made einkorn biscuits with your einkorn sourdough starter? We are just delving back into traditional baked goods, having been paleo for a long time due to allergies. I’m a bit scared to just use the einkorn without it being soured first. But, I do hear good reports about easily einkorn is digested, soured our not. Thanks!

    Reply
    1. Farmer Deb Post author

      Hi Wendy, no I haven’t, the baking soda/powder gives them the uniquely biscuit flavor that I like plus makes the recipe quick and easy. Einkorn is supposed to be easily digestible for even some people with Crohn’s, because it hasn’t been tampered with. If you decide to try the starter, let me know how it turns out. 🙂

      Reply
  5. Diana

    Hello! Thank you for this recipe, these are wonderful drop biscuits and you are right, so easy to make. Just whipped up a batch before my deer hunter leaves in the dark and served them with a sausage gravy. It was made easier yet: threw all the dry ingredients into the food processor and whizzed them together, threw in the diced cold butter and pulsed until it was crumbly, then poured in the milk (I had to use milk with a tablespoon of vinegar instead of buttermilk) and blended for a few seconds. It was a little thin so another maybe half a cup of flour or less got it to look like your picture. Perfect. Thanks again, this is definitely a keeper!

    Reply
    1. Farmer Deb Post author

      Thank you for the feedback! I do love this recipe. I tend to not use my food processor because I’m too lazy to clean it, but that’s a great idea!

      Reply
    1. Farmer Deb Post author

      Thank you for letting me know! I made these the other day, added grated cheddar cheese this time. Yum!

      Reply

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