Simple Einkorn Cheddar Drop Biscuits – Quick Recipe

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Einkorn cheddar drop biscuits are easy and nutritious. The added Greek yogurt and cheddar cheese create rustic biscuits that are soft and tender. Plus, they are on the table in under 30 minutes! Perfect for fresh-milled or store-bought einkorn flour.

When I embarked on my scratch cooking journey, I committed to making all of my family’s bread. But the problem is I don’t always have time to make bread.

Now, if you’ve been following Moon + Magnolia for a while, you probably know that I love anything sourdough. But even though no-knead sourdough bread and sourdough sandwich bread are simple to make, they require a little time and planning.

With back-to-school meals and a busy fall schedule in full swing, some days, I just need a quick, nutritious bread or grain to serve with pepper bacon for breakfast, cheddar broccoli soup, or sourdough fried chicken for dinner.

It’s on these days that einkorn drop biscuits swoop in and save the day!

Since I started my grain mill journey just a few months ago, einkorn has quickly become one of my favorite grains. It has a deeper and nuttier flavor than all-purpose flour and elevates even the most simple recipe like pancakes with homemade molasses syrup. And you can even feed your sourdough starter with einkorn flour.

I’m not much of a meal planner, but I try to work in a Sunday reset to get ingredients and things around the house in order for the busy week ahead. Luckily, I almost always have the ingredients I need for this easy recipe.

So, even on busy nights and Sunday prep days, I can whip up a fresh batch of fluffy biscuits with pantry staples and just a few minutes of hands-on time. And making an extra batch is a great way to prep for the week.

These tender drop biscuits are a family favorite for everyday meals and special occasions. I’m sure they will be one of your favorites, too!

Why You’ll Love Einkorn Cheddar Drop Biscuits

• Easy – Put away your rolling pin and biscuit cutter! Unlike traditional biscuits, these easy drop biscuits don’t require rolling or cutting.
• Quick – You only need about 8 minutes of hands-on time to make drop biscuits.
• No-knead – Regular biscuits don’t require much kneading, but einkorn drop biscuit dough requires zero kneading.
• Nutritious – Einkorn flour is an ancient grain packed with nutrients not found in all-purpose or other white flour. These drop biscuits and Instant Pot millet are my favorite ways to include quick ancient grains into my meals.
• Forgiving – You can’t mess this up. Too dry? Add more yogurt. Too wet? Add more flour. Add garlic powder or parsley for a copycat Red Lobster cheddar bay biscuit. Freeze-dried herbs work great in this recipe!
• Southern favorite – Drop biscuits and sourdough fried green tomatoes are staples here in southeastern North Carolina. This is country eating with a nutritious spin.

Tips for Making Einkorn Cheddar Drop Biscuits

• Use cold butter – I don’t worry about freezing the butter for einkorn cheddar drop biscuits, but I recommend using it right out of the fridge.
• Cube or shred the butter – It is easiest to cut in the butter if it is cubed or shredded. I prefer shredding it on a box grater. But your hands can warm the butter, so only shred it if it is very cold.
• Pre-heat your skillet – Biscuits rise best when the oven and skillet are pre-heated. So pop your skillet in the oven while it gets to temperature.
• Adjust the yogurt if needed – Einkorn flour requires more hydration than all-purpose. So if your dough seems a little dry, add an extra dollop or two of Greek yogurt.
• Use well-seasoned cast iron – If you use cast iron, make sure it is well-seasoned to prevent sticking. Check out my cast iron care guide for tips on seasoning your cast iron skillet.

Video – Quick Einkorn Cheddar Drop Biscuits

Check out how I made these einkorn cheddar drop biscuits in my homemaking vlog on YouTube.

All-Purpose vs. Einkorn Flour

Einkorn Flour

Einkorn wheat is often called “the original wheat” because it is thought to be the oldest wheat in existence. Like all ancient grains, einkorn has minimal to no change by selective breeding.

As such, it contains more vitamins and minerals than all-purpose flour. Some studies suggest that einkorn has “enhanced nutritional characteristics” and can be a “valid alternative whole grain food” (source).

Additionally, because it has a lower gluten content, some gluten-intolerant folks can digest it more easily.

All-Purpose Flour

All-purpose flour is refined wheat flour. Though it is versatile and appeals to modern taste buds with its fluffy and chewy texture, it lacks most of the wheat’s essential nutrients.

Modern wheat, like all-purpose and bread flour, is sifted to contain only the wheat’s endosperm. This increases the shelf life, but it reduces the nutritional quality.

Which Is Better?

Einkorn is a more nutritious option than all-purpose. However, there are a few things to keep in mind when it comes to using einkorn flour:

• Availability – Einkorn flour is not as readily available as all-purpose.
• Price – Einkorn flour is more expensive than other types of flour. So, account for that extra cost when budgeting for your groceries.
• Flavor – My family loves the nutty flavor of einkorn, and I’m sure yours will, too. But just keep in mind that it tastes different than all-purpose.
• Hydration – Baked goods made with einkorn often require more hydration because einkorn flour absorbs more water.

Tools You Will Need

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• Large mixing bowl – You only need one large bowl for this recipe (I’m always here for the easy cleanup).
• Whisk – I like to use a Danish dough whisk to combine the dry ingredients, but any whisk or spoon will work.
• Pastry cutter – A pastry cutter prevents the butter from fully incorporating into the flour, yielding a fluffier biscuit.
• Measuring cups and spoons – You’ll need your measuring cups and spoons. But don’t worry about being too precise. This recipe is extremely forgiving.
• Kitchen scale – If you prefer weighing your ingredients, I’ve included the weight in the recipe.
• Box grater – I use a box grater for shredding the cheese and the butter.
• Knife – If you prefer to cube the cold butter, grab a small knife.
• Cast iron skillet – Any skillet will work, but cast iron is my favorite for making einkorn drop biscuits. Check out my cast iron skillet size guide to see which is the right one for you. You can also use a cookie sheet to make these biscuits.

Ingredient List and Substitutions

• Einkorn flour – I use unsifted, fresh-milled einkorn flour. However, store-bought einkorn flour, like Jovial einkorn, will work (affiliate link). You can use all-purpose flour for this recipe, but reduce the yogurt to 3/4 cup.
• Baking powder – Baking powder is the leavener that makes your einkorn drop biscuits fluffy.
• Salt – I use coarse kosher salt in just about everything. You can also use sea salt.
• Greek yogurt – Full-fat Greek yogurt adds flavor and creates a tender biscuit. But any Greek yogurt you have will get the job done.
• Butter – I use cold, unsalted butter. You don’t have to worry about freezing your butter for this biscuit recipe like you do for pie crusts, but it should be used right out of the fridge. Salted butter will work, but you may need less added salt.
• Cheddar cheese – I prefer shredding my own cheese rather than using the bagged kind. Cheddar cheese is my favorite, but you can use any flavor. I haven’t tried it, but I imagine these would be delicious with pepper jack cheese.

How To Make Einkorn Cheddar Drop Biscuits

Place your cast iron skillet in the oven and preheat to 400° F.

While you wait for the oven and skillet to warm, add the dry ingredients to a bowl.

Whisk together until thoroughly combined.

Cube or shred 4 tablespoons of cold butter (I prefer shredding it on a cheese grater) and incorporate it into the flour mixture with a pastry cutter until the butter pieces are pea-sized.

Stir in the yogurt until combined. Set aside for 5-10 minutes so the flour can absorb the moisture from the yogurt.

While the dough rests, use a box grater to shred the cheese (if you are using pre-shredded cheese, prop your feet up for a few).

Fold in the cheese. I use my hands to do this, but I try to fold it in quickly so the butter doesn’t get too warm.

Remove the skillet from the preheated oven.

Place the remaining tablespoon of butter into the hot skillet. Use a pastry brush or spatula to coat the skillet with melted butter.

Use a spoon or your hands to place 12 biscuits in the skillet. I like to shape them into a loose ball and let them touch so the edges stay light and fluffy.

Bake for 15-20 minutes or until golden brown.

How To Store Leftovers

Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

You can also freeze extra einkorn cheddar drop biscuits. Wrap each biscuit in plastic wrap and put them in a freezer-safe bag. They will last up to 3 months in the freezer.

Are Einkorn Cheddar Drop Biscuits Healthy?

Einkorn cheddar drop biscuits are a nutritious alternative to regular biscuits. Einkorn flour contains more nutrients than white flour. And the Greek yogurt adds a punch of protein that isn’t in most biscuit recipes. Also, if you prefer to cut back on the cheese, feel free to do so.

Do I Have to Mill My Own Einkorn Flour?

You don’t have to mill your own einkorn flour to make these drop biscuits. You can source einkorn flour at many grocery stores and online if you don’t have a grain mill.

Can You Use All-Purpose Flour Instead of Einkorn?

Yes, you can swap the einkorn for all-purpose. But einkorn absorbs liquid differently and usually requires more hydration. So, if you use all-purpose flour instead, you should decrease the yogurt to 3/4 cup.

Can I Add Sourdough Discard?

Yes! Sourdough discard recipes are a lifeline around my kitchen. If you need to use up some sourdough discard that you have stashed in the fridge, add 50-100 grams to this recipe.

You will need to adjust the flour and yogurt to account for the starter. So use this formula for 100% hydration starter:

• Determine how much starter you are using.
• Divide the discard’s weight in half. Let’s assume I am using 50 grams of discard for this example. Half of that is 25 grams.
• Subtract 25 grams from both the flour and yogurt in the biscuit recipe.
• Follow the recipe as usual using the adjusted flour and yogurt weight.
• Add the starter to the biscuit dough with the yogurt.

More Recipes You Will Love

• Sourdough Maple Oatmeal Sandwich Bread Recipe
• The BEST Sourdough Chocolate Chip Skillet Cookie
• Sourdough Strawberry Cake with Fresh Berries
• Sourdough Donuts with Chocolate and Vanilla Glaze
• Homemade Cheeseburger Helper
• Can You Freeze Sourdough Starter? Yes, Here Is How.

If you tried this recipe and loved it, leave a comment or review below!