Flakey Whole Wheat Einkorn Biscuits Made with Fresh Ground Flour
I’m so excited to finally share my whole wheat biscuit recipe with einkorn flour! My family LOVES the farmhouse buttermilk biscuit recipe and ya’ll have shared you love them too! Though these biscuits are made with whole wheat einkorn flour, it doesn’t take away from the flavor or texture. They are scrumptious while still holding onto all the additional fiber as well as extra nutrition should you freshly grind the flour!

Benefits of Einkorn Flour
I use einkorn flour because of several benefits. Here are a few to get you excited!
Einkorn Is More Easily Digested
Einkorn has never been hybridized. This means it has the same number of chromosomes as it did thousands of years ago! 14 to be precise. This number doesn’t mean much unless you realize that as wheat hybridized over the years, that number has risen to a whopping 42 chromosomes. This has made it more complex for the body to digest.
The gluten structure has also changed. If you’re sensitive to or know someone sensitive to gluten, you’ll know that modern day’s wheat gluten can cause stomach ailments, especially if not used fresh ground. Einkorn wheat, on the other hand, has a much weaker gluten structure. It won’t stretch and rise as much as other flours, but your stomach will thank you!
Einkorn Has WAY More Protein and Nutrients
Not messing with this grain’s DNA has also allowed it to retain it’s original nutrient density! Einkorn has 55% more vitamin B12 than modern wheat and 4 times as much B2 (riboflavin). It also has a whopping 3-4 times the beta-carotene and lutein as modern day wheat. If you want to look further into the benefits of einkorn check out THIS post.
Benefits of Freshly Ground Flour
Did you know that flour looses up to 80 percent of it’s nutritional value within 3 days after milling? With all the beef liver organ supplements going around ( yes, I think liver and organs are great) perhaps we’ve failed to realize that we give up so much nutrition each and everyday simply from using old flour.
The new term coming out for flour having sat on the shelf is “dead flour.” Here are some things I’ve noticed about my family when we switched to using fresh milled flour (specifically einkorn) and ditching the “dead flour.”
- Balanced energy and emotions without huge blood sugar drops in the day.
- No Illness! This was the biggest as we’ve dealt with so much sickness over the last several years.
- Faster Healing of mouth sores and warts. This may be due to the better immune system and high amounts of vitamin e.
- More regular bowel movements.
I'[d love to hear what you’ve noticed if you’ve switched to milling your flour as well!

Tools You’ll Need
Large Bowl and Spoon
Don’t overthink this one. I like especially large bowls to prevent dusty flour spills. Feel free to use whatever utensil works best. If you would rather use a fork to stir in the butter, be my guest.
Parchment Paper
I prefer to use parchment paper underneath my biscuits to prevent grease spots as well as keeping my pans clean. The only time I don’t use parchment is when I use cast iron skillets in the oven.
Baking Sheet or Cast Iron Skillet
Most often I use a cookie sheet or baking sheet but I also the extra crispy bottoms that come with using cast iron pans.
Biscuit Cutter
I use either a 2 or 2.5 inch biscuit cutter. No biscuit cutter? No problem. You can use a canning lid or even a cup to cut your biscuits. You’ll notice in the finished biscuit pictures, there are taller biscuits (cut by the 2 inch biscuit cutter) and shorter wider ones (cut by the 2.5 inch biscuit cutter).

Tricks for a Flakey Biscuit
There are two tricks essential to getting a flaky risen biscuit and it’s not putting in the right amount of baking powder.
1. Folding the Dough
When all the ingredients have been mixed together and before cutting out your biscuit shaped circles you must fold this dough. Don’t worry, it’s not hard. Just stretch the dough to a size big enough or press it wide. It can then be folded in half. Stretch it out again and fold it in half again. Do this 5 or six times. This allows layers to be made into the biscuit dough, encouraging both flakiness and air to help rise the biscuits.
2. Chill the Dough
Always make sure, once your biscuits are cut, you chill them either in the refrigerator for at least 30 minutes, or in the freezer for 10-15 minutes. The act of chilling hardens the butter making it give that flaky texture you’re looking for in a biscuit. You will have MUCH better results baking cold biscuits than room temperature ones.
Ingredients
Whole Wheat Einkorn Flour 2 1/4 cups or 270 g
Baking Powder 1 1/2 teaspoons or 6 g
Sea Salt 1 teaspoon or 5 g
Sugar 10 g or 1 Tablespoon (optional)
Chilled Butter 75 g or 5 Tablespoons
Milk 55 g or 1/4 cup
Cold Water 110 g or 1/2 cup
How to Make Whole Wheat Einkorn Biscuits
- Combine Flour, sea salt, baking powder, baking soda and sugar if using (I don’t generally use sugar and these are splendid!).

- Cut cold butter into small pea size chunks and stir into dry ingredients. See how I share this in these pictures from my all purpose einkorn flour buttermilk biscuits recipe. You can also grate frozen butter into the dry ingredients.
- Slowly pour in the milk, starting with 3/4 cups. Combine all the ingredients until a dough ball begins to form. The dough should be thick but a little wet and sticky on the outside.
- Cover and let dough sit about 5-10 minutes in the refrigerator to cool and continue absorbing the liquids.
- Take out dough onto slightly floured surface. Flatten dough with your hands then fold the dough in half.


- stretch it out again. These stretch and folds are the secret to flaky bread when combined with the pre-oven chilling. Do this step 8-10 times then stretch or roll dough to approximately3/4 to 1 inch thickness (2.54 cm).
- Cut circles into dough with a biscuit cutter or canning lid ring. Do not twist as it will pinch the edges, making it harder to rise with a flaky edge. Place onto a parchment lined baking sheet with room in between each biscuit.

- Place biscuits in freezer for 10 minutes to chill or in refrigerator for 20-30 minutes. Take out and place in a preheated oven at 450 degree Fahrenheit for 10-12 minutes or until risen with spots of golden brown tops.
- Remove from oven and place on cooling rack for 10 minutes before enjoying.
Whole Wheat Einkorn Biscuits

Rich flakey biscuits made with whole wheat einkorn flour
Ingredients
- Whole Wheat Einkorn Flour 2 1/4 cups or 270 g
- Baking Powder 1 1/2 teaspoons or 6 g
- Sea Salt 1 teaspoon or 5 g
- Chilled Butter 75 g or 5 Tablespoons
- Milk 55 g or 1/4 cup
- Cold Water 110 g or 1/2 cup
Instructions
- Combine Flour, sea salt, baking powder, baking soda and sugar if using (I don't generally use sugar and these are splendid!).
- Cut cold butter into small pea size chunks and stir into dry ingredients. See how I share this in these pictures from my all purpose einkorn flour buttermilk biscuits recipe. You can also grate frozen butter into the dry ingredients.
- Slowly pour in the milk, starting with 3/4 cups. Combine all the ingredients until a dough ball begins to form. The dough should be thick but a little wet and sticky on the outside.
- Cover and let dough sit about 5-10 minutes in the refrigerator to cool and continue absorbing the liquids.
- Take out dough onto slightly floured surface. Flatten dough with your hands then fold the dough in half and stretch it out again. These stretch and folds are the secret to flaky bread when combined with the pre-oven chilling. Do this step 8-10 times then stretch or roll dough to approximately3/4 to 1 inch thickness (2.54 cm).
- Cut circles into dough with a biscuit cutter or canning lid ring. Do not twist as it will pinch the edges, making it harder to rise with a flaky edge. Place onto a parchment lined baking sheet with room in between each biscuit.
- Place biscuits in freezer for 10 minutes to chill or in refrigerator for 20-30 minutes. Take out and place in a preheated oven at 450 degree Fahrenheit for 10-12 minutes or until risen with spots of golden brown tops.
- Remove from oven and place on cooling rack for 10 minutes before enjoying.
Notes
*Feel free to add additional ingredients for a unique biscuit such as chocolate chips or dried cherries, herbs or bacon bits.
*You may prepare this recipe overnight. Place cut biscuit dough on a baking sheet, then cover with plastic wrap and keep in the refrigerator overnight. Bake in morning according to directions.
Making Biscuits on the Camp Stove or Grill
Yes! You can make biscuits outside on the camp stove or grill for HOT summer days. The edges will be a little more crisp and they will need to bake on both sides but they are so worth it. Check out THIS video for clear instructions.
Here’s some tips to get your started:
- Cook at low-med heat. Check after 5 minutes
- Cover with an iron lid or foil
- Flip after bottoms get slightly brown
- Turn to low. Cook 5 more minutes before checking. Turn off burner and allow to sit 5 minutes covered before serving.

Freezing Biscuit Dough
I’ve been known to make a double recipe of biscuit dough and save the rest for later. It’s definitely nice to be able to pull it out of the freezer and put them in the oven. If you do this remember:
- For best results, cut your rounds before freezing
- Wrap tightly as they will begin to dry in the freezer if air comes in contact with the dough
- Allow them to thaw for 30 minutes or so before baking

Similar Recipes You May Like
Family Favorite Einkorn Buttermilk Biscuits
Beginners Whole Wheat Einkorn Sourdough Loaf
Lemon Blueberry Sourdough Scones
I hope you enjoy this recipe!
From the Hilltop,