Growing up, I’ll always remember my sister’s love affair with Bisquick. Although I’m not a biscuit hater, I definitely wasn’t a biscuit fan, and fell more into the camp of English muffin fangirl. This recipe almost feels like it blends the two but shares more of the flaky texture with a biscuit than a muffin. The other bonus is that unlike our childhood, this recipe doesn’t come out of a box — instead it’s made with quality-sourced ingredients.

Recreating childhood classics with a more elevated group of ingredients has become my passion in the kitchen. It allows all those inner child desires and nostalgic memories to be honored without our nutrition taking a hit.

So, if you’re also looking for a farm-to-table biscuit to add to your breakfast weekend roundup that doesn’t come at the cost of your health — this one is a guaranteed hit with the entire family.

Recipe: Makes approximately 8 biscuits

  • 2 cups organic all purpose einkorn flour (FYI it’s glyphosate free)
  • 1/2 tsp himalayan salt
  • 1/2 tsp coconut sugar
  • 1 tbsp aluminum-free baking powder
  • 1/2 cup of grass-fed, cubed butter still cold from the fridge
  • 3/4 cup organic almond milk or raw milk


  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Combine the all-purpose einkorn flour, himalayan salt, coconut sugar, and baking powder in a large bowl. 
  3. Cut in butter into the flour mixture using your hands.
  4. Work butter into mixture until you’re left with a medium-sized, pebble-like consistency.
  5. Stir in milk and form a ball of dough.
  6. Knead dough for 1-2 minutes on a lightly floured surface, then roll out to 1/2 inch thick.
  7. Using the top of an 8oz drinking glass, cut the biscuits and place onto a lightly greased baking sheet about 1 inch apart.
  8. Bake in the center of the oven for 10-14 minutes or until golden brown!
  9. Serve immediately with jam (we suggest our Barberry Beauty Jam), raw butter, or honey (I love Activist Manuka’s Surfer’s Honey).

Nikki Bostwick is the Founder and Editor-in-Chief of THE FULLEST, host of THE FULLEST Podcast, and creator of our Saffron Latte.

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