Fluffy Einkorn Biscuits made with Fresh Milled Flour
These fresh milled Einkorn biscuits make for the most delicious breakfast along side gravy and eggs!
I’ve decided to start using a lot more Einkorn in my baking this year, especially when my recipe is not long fermented with sourdough starter.

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Why Einkorn?
Einkorn is an ancient grain that has a different gluten strain than modern day wheat. This weaker gluten development makes the flour more digestible for those who have minor stomach upset when eating conventional wheat.
This amazing grain has a nutty flavor that your whole family will love.
I’ve been grinding my own flour for years and milling Einkorn berries into whole grain flour more lately.
I find this flour so easy on my tummy and the taste is just amazing!
Looking for more Einkorn recipes? Click here!

Why Fresh Milled Flour?
Fresh Milled flour has the bran and germ which hold the incredible nutrition of the wheat berry.
All purpose flour from the store has been sifted of all of these amazing nutrients in favor of shelf stability.
To mill flour, you will need a grain mill. I use the Nutrimill Classic Grain Mill
Fresh Milled flour makes for some of the tastiest and most nutritious bread products! Packed with fiber and key nutrients, fresh flour is the perfect addition to your kitchen.

Ingredients you will need to make these Fresh Milled Einkorn Biscuits
- Fresh Milled Einkorn Flour – You can use all purpose Einkorn flour or store bought whole wheat flour made from Einkorn, as well.
- Salt
- Baking Powder
- Olive Oil
- Milk
Full ingredient amounts can be found in the recipe card below
How to make this Einkorn Biscuit Recipe
Preheat oven to 425 degrees F.
First, mill your Einkorn berries. I mill 1 1/3 cups of berries for this recipe which yields about 2 cups of flour.
In a large mixing bowl, add the freshly milled flour, salt, and baking powder.
Mix well.
Drizzle the olive oil over the dry ingredients.
Mix until coarse crumbs form. You can use a pastry blender, fork, or food processor for this step.
Add 1/2 cup milk and mix just until combined.
It may look a bit dry, but it will become more hydrated as you roll it out. This ratio makes it much easier to work with and still yields a fluffy and light biscuit.
Note: Einkorn dough is notoriously stickier than dough made with modern wheat. Work with it gingerly for best results.

Over mixing will make tough biscuits. We are looking for fluffy biscuits, here:)
Turn the biscuit dough onto a lightly floured surface.
Using a rolling pin, roll out the dough into a square and fold it over itself.
Roll out and turn onto itself again.
Do this 2-3 times. This makes for flaky biscuits!
The last time you roll the dough out, roll it to 1/2 inch thickness.
Cut out the biscuits with a biscuit cutter.
Lightly grease a quarter size baking sheet or cast iron skillet.
Alternatively, you can use a piece of parchment paper on the baking sheet.
This is the cast iron skillet I use.
Place the biscuits onto the baking sheet or skillet.
Brush the tops of the biscuits with butter or oil.
Bake in preheated oven for 12-15 minutes or until lightly golden brown.
Serve right away with warm butter and honey or along side gravy and eggs!
Allow biscuits to cool completely before storing.
Storage Tips
Store cooled einkorn biscuits in a plastic bag or airtight container at room temperature for 3-4 days.
Freeze in freezer bag or freezer safe container for up to 3 months.
Yes, this particular recipe will work well with either fresh milled or all purpose Einkorn flour.
No, just flour your hands and the work surface and try not to work with the dough much. Einkorn will get stickier the more you handle it. Make sure to flour your rolling pin, as well. And, although it is sticky, this recipe comes together well.


Fluffy, Homemade Fresh Milled Einkorn Biscuits Recipe
Equipment
- Cast iron skillet or baking sheet
Ingredients
- 3 cups Fresh Milled Einkorn Flour Grind 2 cups of berries.
- 1 tsp Salt
- 1 tbsp Baking Powder
- 1/4 cup Olive Oil
- 1/2 cup Milk
Instructions
- Preheat the oven to 425 degrees F.
- Mill your wheat berries on the finest setting for your grain mill.
- In a large bowl, add the flour, salt, and baking powder. Mix well.
- Drizzle the oil over the flour mixture and mix until coarse crumbs form.
- Add the milk and mix just until combined. Do not over mix. It may look a bit dry, but it will become more hydrated as you roll it out. This ratio makes it much easier to work with and still yields a fluffy and light biscuit.
- Turn the dough onto a lightly floured surface.
- Roll the dough out into a square and turn it back on itself 2-3 times. This creates the flaky layers.
- When rolling out the last time, roll out to 1/2 inch thickness.
- Cut out the biscuits with a biscuit cutter.
- Place on a lightly greased cast iron skillet or baking sheet.
- Bake in preheated oven for 12-15 minutes until lightly golden brown.