The Kendrick Family Einkorn Biscuit Recipe
  • 3cups sprouted einkorn flour
  • 3tsp baking powder
  • 2tsp salt
  • 4tbsp butter or lard
  • 1/8tsp baking soda
  • 1cup thin villi culture yogurt (can substitute buttermilk, cultured milk, or kefir)
  1. Mix together flour, salt and baking powder. You can sift it into a bowl, or you can just put in the bowl and whisk together well. (If you prefer to use a food processor, you first put in dry ingredients and pulse a couple of times for 5 seconds each time.)
  2. Cut or rub in 4 Tablespoons butter or lard until it’s a small seed like consistency. (You can also cut this in with a Food Processor as well.)
  3. Put 1/8 teaspoon baking soda in the bottom of a glass measuring cup. Add the 1 cup of thin yogurt, buttermilk or cultured milk and stir well – until you can see the bubbles on the top, which means that the soda and the liquid have begun to act with each other. Step 4. Mix the liquid into the dry ingredients stirring to mix well, but not over stirring. (If you use the Food Processor, do not over mix).
  4. Turn the dough out on floured parchment paper. Roll out lightly and cut with a biscuit cutter. (Yes, you can use a glass or a mason jar — only it presses the dough down so your biscuits may not rise as high. Also remember to flour your cutter before each cut.)
  5. Bake in a 375 degree oven for about 15 to 20 minutes. They will brown lightly on top.
  6. Enjoy with butter, honey, jam, or with eggs, sausage and sausage gravy.
Recipe Notes

This recipe for sprouted einkorn flour was submitted by Suzanne of . Suzanne is a fan of To Your Health Sprouted Flour Co. and has designed several great recipes using our sprouted flours, including some that are GAPS friendly. Here’s Suzanne’s history behind her biscuit recipe:

Country Biscuits — a 200+ Year Old Tradition Revived w/ Einkorn

In the 1780′s, the Revolutionary War having been won, Patrick Kendrick Sr., his wife and family and members of the Horton family moved 400 miles from Stafford, VA. to the Southwestern part of the Appalachian mountains in the Clinch Valley. The log cabin they built was a part of the home I grew up in during the 1950′s and 60′s.  It’s where I developed my love of real food, gardening, raw milk, homemade butter, buttermilk and biscuits - Most of all biscuits. On Sundays, my grandmother, Corrie, would make biscuits and I stood right there watching her every  move.  Sometimes she would let me sift the flour and dry ingredients, sometimes I got to stir the dough.  Always, I got to taste it. I love raw dough, and can tell from one taste whether the end product will turn out. It all started there with little bits of dough from the blue and white enameled metal bowl that was our “biscuit bowl”.

Corrie learned to make biscuits from her mother, and the tradition has been carried forward from mother to daughter or granddaughter.  As far as I know, the roots of this recipe probably go back before the 1800′s.