One of the first recipes I tried with Einkorn Flour was Drop Biscuits. I looked at several regular flour recipes and then tweaked them for Einkorn Drop Biscuits. Einkorn Flour mixes a little differently than most flours but, it sure is nice to be able to eat biscuits again.!
Biscuits are much faster to make than rolls because instead of yeast you use baking powder. Einkorn Drop Biscuits are easy to make and are tasty too.
When making biscuits have all your ingredients ready to go. The oven needs to be preheated; the cookie sheet needs to have the parchment paper on it and once the biscuits are mixed put them in the oven immediately.
Why make Einkorn Drop Biscuits
Einkorn Flour been around 10,000 years. It’s the “original grain” and it does contain gluten, but it DOES NOT carry the protein that causes the gluten sensitivities. Modern wheat has six sets of chromosomes, but Einkorn only has two. See why I use Einkorn post here.
Normal wheat does not agree with me and I’d pretty much given it up. Since finding out about Einkorn Flour I’ve enjoyed eating biscuits, waffles, bread, cookies, and pizza again. Woohoo!
How to make Einkorn Drop Biscuits
Put the dry ingredients, Einkorn Flour, baking powder, sugar and salt in a medium sized bowl. Melt the butter and add to the milk, stir. Make a well in the dry ingredients and add the liquid. Using a dough whisk quickly mix the ingredients together. Don’t over mix or the biscuits will be a little tough.
Using a ¼ measuring cup drop the dough onto the cookie sheet and put into your preheated oven. Bake until the bottom of the biscuits are lightly browned or about 15 minutes depending on your oven. Remove and be ready to enjoy! If you enjoyed this recipe try Einkorn Swirl Banana Nut Bread.
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EINKORN DROP BISCUITS
- 2 cups Einkorn flour 240 g
- 2 tbsp sugar scant
- 1/2 tsp salt
- 1 tbsp baking powder
- 1/2 cup butter melted
- 3/4 cups whole milk or half and half 180 g
- Preheat oven to 425 degrees.2. Mix dry ingredients, Einkorn flour, sugar, salt, and baking powder in a medium sized bowl. If the flour has lumps whisk to break them up. Melt the butter, add to milk, stir.
3. Make a well in the dry ingredients and add the liquid. Using a dough whisk quickly mix the ingredients together.
4. Using a 1/4 measuring cup drop the biscuits onto a cookie sheet covered in parchment paper.
5. Bake in the oven for 15 minutes or until the bottoms have turned lightly brown.
Don't over mix or the biscuits will be a little tough