These delicious homemade whole wheat einkorn biscuits are quick and easy to make. Made with dairy-free milk and coconut oil, they’re plant based.
I love biscuits; especially, when they’re homemade. I craved made from scratch biscuits when I was pregnant with Little Bear and Wilder Baby. Canned biscuits just didn’t cut it, and takeout was pricey, so I learned to make vegan biscuits at home.
I treasure the memories made with my grandmother in her kitchen as she made biscuits for supper. These whole wheat einkorn biscuits remind me of hers, and they are delicious for breakfast, lunch, dinner, and even dessert — we recently enjoyed them with chocolate gravy.
These homemade einkorn biscuits are no fuss; they are are quick and easy to whip up. They don’t require any planning ahead (ahem, unlike sourdough). Besides when they’re in the oven, there’s no waiting.
Whole grain einkorn gives these soft, rustic biscuits more depth of flavor, more nutrients, and more color, compared to all-purpose flour. Rather than using vegan butter, they are made with coconut oil, one of my favorite ingredients. They are southern biscuits, but instead of using buttermilk, this simple recipe calls for dairy-free milk and raw apple cider vinegar.
Little Bear likes these whole wheat einkorn biscuits with strawberry jam, and I like using them to top veggie pot pie. They are also delicious with a pat of vegan butter or smothered in plant milk gravy.
Notes
In place of whole wheat einkorn, you can try using slightly less all-purpose einkorn flour.
You can substitute maple or coconut sugar for the maple syrup.
If you prefer to use vegan butter, you can use that instead of coconut oil.
You can substitute lemon juice or distilled white vinegar for the raw apple cider vinegar.
Use any size cutter you’d like. I typically use a mason jar, but you could use a pretty fluted cutter.
Alternatively, you could skip the rolling and cutting and make easy drop biscuits instead.
Larger biscuits will take longer to cook than smaller ones, so keep an eye on them.
How to Make Whole Wheat Einkorn Biscuits
1. Preheat oven to 400° and line a baking sheet with parchment paper.
2. In a large bowl, mix together the whole wheat flour, baking powder, and salt.
3. Use a pastry blender or fork to cut in the coconut oil until the mixture resembles coarse meal.
4. In another bowl, whisk together the plant milk, maple syrup, and apple cider vinegar.
5. Add the wet ingredients to the bowl of dry ingredients, and using a wooden spoon or fork, gently stir until it just comes together.
6. Transfer dough onto a lightly floured surface, then fold and roll it out.
7. Cut out biscuits using a glass jar or biscuit cutter.
8. Place on a baking sheet and bake for about 20 minutes, or until they are golden brown.
9. Enjoy warm or at room temperature.
Which dairy-free milk is best for vegan biscuits?
Use your favorite plant-based milk. From homemade oat or nut milk to canned coconut milk, any will work fine.
How do you store whole wheat einkorn biscuits?
Store in an air-tight container for up to three days.
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The printable recipe is below. Hope you enjoy it!
Whole Wheat Einkorn Biscuits
Ingredients
- 2.5 cups whole wheat einkorn flour
- 1 tablespoon baking powder
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 6 tablespoons coconut oil
- 3/4 cup plant milk
- 1 teaspoon raw apple cider vinegar
Instructions
- Preheat oven to 400° and line a baking sheet with parchment paper.
- In a large bowl, mix together the whole wheat flour, baking powder, and salt.
- Use a pastry blender or fork to cut in the coconut oil until the mixture resembles coarse meal.
- In another bowl, whisk together the plant milk, maple syrup, and apple cider vinegar.
- Add the wet ingredients to the bowl of dry ingredients, and using a wooden spoon or fork, gently stir until it just comes together.
- Transfer dough onto a lightly floured surface, then fold and roll it out.
- Cut out biscuits using a glass jar or biscuit cutter.
- Place on a baking sheet and bake for about 20 minutes, or until they are golden brown.
- Enjoy warm or at room temperature.
Notes
In place of whole wheat einkorn, you can try using slightly less all-purpose einkorn flour.
You can substitute maple or coconut sugar for the maple syrup.
If you prefer to use vegan butter, you can use that instead of coconut oil.
You can substitute lemon juice or distilled white vinegar for the raw apple cider vinegar.
Use any size cutter you'd like. I typically use a mason jar, but you could use a pretty fluted cutter.
Alternatively, you could skip the rolling and cutting and make easy drop biscuits instead.
Larger biscuits will take longer to cook than smaller ones, so keep an eye on them.
MORE EINKORN RECIPES WE ENJOY ON THE MOUNTAIN
Lemon Poppy Seed Einkorn Sourdough Pancakes
Great question, Carol! It can certainly be done. I would reduce the flour and liquid in the recipe (try using 1/2 cup less liquid, perhaps more depending on the hydration level of your starter, and subtract around 3/4 cup of flour) and add a cup of sourdough starter. If you long ferment the dough for easier digestion, wait to add the baking powder until the next day. I hope to have an einkorn sourdough biscuit recipe on the blog in the future, but I do have a delicious einkorn sourdough banana oat muffin recipe that whips up fast. Hope this helps!
I’m curious if you’ve ever used sourdough starter with these? I’m looking for some really fast/easy recipes using einkorn sourdough…. I’d love a few things I can whip up fast that isn’t always about taking HOURS to rise, etc. Maybe some muffin or cookie recipes or something? My search led me here and I think I will try these biscuits but we (myself and my husband and son handle even einkorn better if it’s sourdough…)