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by Victoria 52 Comments
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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
Tender drop biscuits that are perfect for soups, gravy and eggs, or a large spoonful of jelly! These simple drop biscuits can be made with einkorn or any wheat flour!
4.45 from 25 votes
Print Pin Rate
Course: Bread, Side Dish, Snack
Cuisine: American
Keyword: Drop Biscuit Recipe, Drop Biscuits
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Servings: 24
Calories: 146kcal
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
*Coconut oil can be used in place of butter to make this recipe dairy free. If you do use the coconut oil, make sure to add an extra 1/4-1/2 cup of flour as it can make the dough spread more during baking.
Nutrition
Nutrition Facts
5-Minute Einkorn Drop Biscuits
Amount Per Serving (1 biscuit)
Calories 146Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 20mg7%
Sodium 253mg11%
Potassium 25mg1%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 236IU5%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @AModHomestead or tag ##amodernhomestead!
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Reader Interactions
Comments
jill saysI also have a question about milling my own einkorn. I have gotten accustom to measuring everything in grams due to fluffieness of our fresh milled. . So now when i see a 1 1/2 cups of something (like flour), im not sure with fresh ground flour if it’s still 1 1/2 cups sd our flour is so much fluffier. i see you also mill your own flour, so are you sifting to make it ap ? Oh boy, there ya go ;)
Reply
- Victoria says
Hi Jill! We sometimes mill our own flour, but mostly use AP einkorn for recipes on this site since that’s what most people have on hand. However, when we do use WW we reduce the amount from 1 cup to 3/4 of a cup. So, if the recipe calls for 3 cups AP, we use 2 1/4 cup WW instead :-)
I hope that helps!
Reply
- Lindsay says
Hi! I’ve made this recipe twice and they’re so delicious! So thankful to have found this recipe. However, they don’t hold together well for us. Any tips?
Reply
- Victoria Pruett says
Hey Lindsay! They are a very tender biscuit. I would try adding a bit more flour if they are crazy tender. Or you could try this foolproof cut out biscuit recipe instead if you want!
Reply
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