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Well, fall is here and soup season is not far behind! So you need to make sure you have an easy, all purpose biscuit recipe! This is my family’s favorite recipe for einkorn flour drop biscuits, and I’ve been making them for years. I wanted to share it with you today!
Maybe it’s just me, but for me drop biscuits conjure up this really wonderful image of days gone by.
A time when moms were in the kitchen, grandmothers too, with their aprons around their waists… everything covered in flour. The hum of merry chit-chat buzzed around the room and the smell of amazing food laid gently in the air.
Snapping myself back to this century, I have to admit that one of the reasons I LOVE drop biscuits is because they are so forgiving. Not to mention, on those days when I’m not feeling all that ambitious, I can still produce an amazing, homemade product for my family to enjoy!
Translation: When I’m feeling super lazy, these make a great addition to a simple soup. It doesn’t take much time and it saves us from being tempted to dine out!
Plus, honestly, they are just amazing! I even make them on days when I do feel ambitious!
Quick and Easy Drop Biscuits
We use einkorn flour for all of our recipes here, but these drop biscuits are just as tender and delicious with any wheat flour.
Here are a few reasons why we love this drop biscuits recipe:
- They are oven ready in less than 5 minutes.
- You only have to clean on dish when you’re done!
- They taste great with EVERYTHING, from beef stew to strawberry jelly, they are just plain delicious.
- They require no prior bread-making experience.
- No yeast to deal with.
- Biscuits ANY TIME you want!
Now, if this sounds like your kind of recipe, then grab your ingredients (I bet you have everything you need already!) and get cooking!
And as always, I like to use Einkorn flour because of the benefits it provides my family. However, you can substitute in regular flour and this recipe still works. Enjoy!
Storing Your Drop Biscuits
Depending on the meal, we may not have many left over. But on the rare occasions when we do have a few (or I make a triple batch), these do really well in a plastic bag on the counter for 5-7 days. Watch for mold and open the bag if you see condensation forming.
Most of the time I freeze the biscuits after cooking and then reheat in the oven for a few minutes when ready to eat them!
{VIDEO} How to Make Einkorn Drop Biscuits
Watch this quick video on making einkorn drop biscuits to understand the texture you are going for with this recipe! It’s a wonderfully simple recipe that we use all the time.
5-Minute Einkorn Drop Biscuits
Ingredients
- 4 cups All purpose Einkorn flour 480g
- 1 tbsp sugar or honey (optional)
- 1 tsp baking soda
- 1.5 tsp salt
- 1 cup butter softened*
- 1 Tbsp apple cider vinegar
- 1 1/4 cup water
Instructions
- Pre-heat oven to 425°
- Add dry ingredients to mixing bowl.
- Add butter and mix until combined.
- Add apple cider and water.
- Mix on medium until dough is smooth (about 2 minutes).
- Spoon dough 2 in apart onto baking sheet (dough is supposed to be sticky).*If dough is TOO sticky, let sit for 5 minutes. If still too sticky, add 1/4 cup additional flour.
- Bake for 15-18 minutes or until golden brown.
Video
Notes
Nutrition
Made these today on a whim for a friend who cannot tolerate most dairy, they were delightful!! Thanks for sharing!!
Yay Renee! I’m so glad to hear this!! Thank you for the feedback!
I love this recipe! I make it fairly often, and I love that I can quickly make a batch of these when I have a biscuit craving or need something for soup. I’ve never actually made these with water, though. The first time I made this recipe, I had some sour raw milk that needed to be used up, so I just threw it in there, and I’ve always made these when I needed to use up some raw milk. Thanks for your recipes. I’ve loved all the ones I’ve tried so far!
Thank you Lady E! I’ll have to try it with my next bit of sour milk too! I do love them made with milk, like you said <3
What about using shortening? Do you know if shortening is a feasible substitute for the butter?
Hi Alana! While they aren’t 100% interchangeable, this recipe would be fine with either! :-)
Can I safely assume that you do not mill your own einkorn? I know that whole einkorn flour cannot be substituted for einkorn all purpose flour. I don’t purchase all purpose, I grind my own, so I guess I’m wondering if you know how to sub fresh for all purpose.
Hi Naomi! Not a safe assumption actually, we do mill our own einkorn flour daily! :-)
I use AP flour on the site because that’s what most people have. For subbing in WW, reduce the amount of flour by 25% :-)
I also have a modern wheat to einkorn conversion chart here for taking recipes not created for einkorn and turning them into either AP or WW einkorn recipes :-)
I hope that helps!
I have had to completely change the way I cook… now it is only low salt/salt free, low fat/fat free and watching carbs (post heart attack focus)… so butter and shortening and coconut oil are out of the question… is avocado oil a possibility?
Hey Amy! Sorry for the delay! I haven’t used a non-solid at room temp oil for this recipe, I’m sorry!