Einkorn rewards gentle mixing and modest expectations. Its gluten is extensible rather than strong, so it shines in tender bakes and carefully supported pan loaves.
Yield8 biscuits
GrainFresh-milled Einkorn
Fresh-milled note: Hold back a small portion of liquid until the flour has rested. Grain, mill setting, and flour temperature all change absorption.
Ingredients
- 300 g fresh-milled einkorn flour
- 12 g baking powder
- 5 g salt
- 85 g cold unsalted butter
- 180 g plain whole-milk yogurt
- 15–30 g cold milk, as needed
- 2 tablespoons chopped chives or parsley
Method
- Heat oven to 425°F and line a pan.
- Whisk flour, baking powder, salt, and herbs. Cut in cold butter until pea-sized pieces remain.
- Fold in yogurt; add only enough milk for a shaggy dough.
- Pat 1 inch thick, fold in thirds twice, and cut eight biscuits.
- Bake 15–18 minutes until golden. Cool 5 minutes.
Grain-specific notes
Einkorn absorbs slowly; let the shaggy dough stand 5 minutes before adding more liquid.
Handle lightly—kneading makes einkorn biscuits compact.
Einkorn: One Grain, Five Ways
Recommended tools
OXO Digital Food Scale
Accurate gram weights matter with fresh-milled flour.
View on Amazon ↗Affiliate link · commission may be earnedFine-Mesh Flour Sifter
Optional for removing a measured portion of coarse bran.
View on Amazon ↗Affiliate link · commission may be earnedSee the complete baking tools guide →
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Learn the grain
Read the Einkorn grain hub and its grain guide. For bread dough, keep the hydration chart, dense-bread guide, and sticky-dough guide nearby.