Fluffy Ancient Grain Biscuits Made with Greek Yogurt, Sharp Cheddar, Fresh Parsley, and Sweet Leeks

There is something so comforting about pulling a tray of warm, golden biscuits from the oven. They’re rustic, cozy, and instantly make any meal feel a little more special. These Healthy Cheddar Leek Einkorn Biscuits deliver all of that comfort while using wholesome ingredients like ancient grain einkorn flour, creamy whole milk Greek yogurt, sharp cheddar cheese, sweet sautéed leeks, and a generous handful of fresh parsley.

The result? Big, fluffy biscuits with crisp golden tops, tender interiors, and savory pockets of melty cheddar in every bite. They’re rich enough to satisfy, yet light enough to enjoy alongside soup, salad, eggs, or your favorite cozy dinner.

Whether you’re new to einkorn flour or it’s already a pantry staple, this recipe is an easy way to bring a wholesome twist to a classic comfort food.

Why You’ll Love These Biscuits

• Tall, fluffy, bakery-style texture
• Made with ancient grain einkorn flour
• No buttermilk required
• Whole milk Greek yogurt adds moisture and tenderness
• Sweet caramelized leeks add incredible flavor
• Loaded with sharp cheddar and fresh parsley
• Perfect for breakfast, brunch, soups, and holiday dinners
• Simple ingredients with wholesome flavor

What Is Einkorn Flour?

Einkorn is considered one of the oldest cultivated wheat varieties, dating back thousands of years. Unlike modern wheat, it has remained largely unchanged, giving it a rich, slightly nutty flavor and creating baked goods with a beautifully tender crumb.

Because einkorn absorbs liquid differently than conventional flour, recipes work best when the dough is handled gently and allowed to rest briefly before baking. That little rest gives the flour time to hydrate, resulting in lighter, fluffier biscuits.

While many people enjoy baking with einkorn and personally find it easier to tolerate than modern wheat, it is still a wheat flour and contains gluten, making it unsuitable for anyone with celiac disease or a wheat allergy.

Why Greek Yogurt Instead of Buttermilk?

Traditional biscuits often rely on buttermilk or heavy cream, but whole milk Greek yogurt creates an equally tender biscuit while adding richness and a subtle tang.

It also:

• Adds protein
• Helps keep the biscuits moist
• Reacts with the baking soda for extra lift
• Gives the biscuits a soft interior without feeling heavy

The Secret to Fluffy Einkorn Biscuits

A few simple techniques make all the difference:

Keep the butter cold.

Cold butter creates tiny pockets of steam as it melts, helping the biscuits rise tall.

Don’t overmix.

Einkorn develops differently than modern wheat. Mix just until everything comes together.

Let the dough rest.

A quick 5–10 minute rest allows the flour to absorb moisture and creates a lighter texture.

Ingredients

• 2 cups all-purpose einkorn flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon sea salt
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 2 tablespoons cold butter
• 1¼ cups whole milk Greek yogurt
• 1 large egg
• 1¼ cups freshly shredded sharp cheddar cheese
• 1 large leek (white and light green parts only), thinly sliced
• 1 tablespoon olive oil
• 1 packed cup chopped fresh parsley
• Fresh cracked black pepper, optional
• Extra cheddar for topping, optional

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Directions

1. Preheat your oven to 375°F and line a large baking sheet with parchment paper.
2. Heat the olive oil in a skillet over medium heat. Add the sliced leeks and cook for 6–7 minutes, stirring occasionally, until softened and lightly golden. Remove from the heat and allow them to cool slightly.
3. In a large mixing bowl, whisk together the einkorn flour, baking powder, baking soda, sea salt, garlic powder, and onion powder.
4. Add the cold butter and use your fingertips or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
5. In a separate bowl, whisk together the Greek yogurt and egg until smooth.
6. Add the yogurt mixture to the dry ingredients along with the sautéed leeks, shredded cheddar, and chopped parsley.
7. Using a spatula, gently fold everything together just until no dry flour remains. The dough should be soft and slightly sticky.
8. Let the dough rest for 5–10 minutes so the einkorn flour can fully hydrate.
9. Using a large cookie scoop or a 1/3-cup measuring cup, scoop the dough into 8 tall mounds on the prepared baking sheet. Leave space between each biscuit. If desired, sprinkle the tops with additional cheddar and freshly cracked black pepper.
10. Bake for 22–25 minutes, or until the biscuits are puffed, deeply golden, and cooked through.
11. Allow the biscuits to cool for about 10 minutes before serving.

Tips for Success

• Spoon and level your einkorn flour instead of scooping directly from the bag.
• Use freshly shredded cheddar for the best melt and flavor.
• Cook the leeks until soft and lightly caramelized to bring out their natural sweetness.
• Resist the urge to overwork the dough-gentle mixing is key.
• If your kitchen is warm, chill the scooped biscuits for 10 minutes before baking for even taller biscuits.

Easy Variations

Add Herbs

Fresh chives, dill, thyme, or rosemary all pair beautifully with the cheddar and leeks.

Make Them Spicy

Fold in diced jalapeños or a pinch of crushed red pepper flakes.

Try Different Cheeses

Swap the sharp cheddar for smoked cheddar, Gruyère, white cheddar, or Parmesan.

Add Protein

Mix in cooked turkey bacon, diced ham, or crumbled chicken sausage.

What to Serve with Cheddar Leek Biscuits

These biscuits are incredibly versatile and pair well with:

• Tomato soup
• Chicken noodle soup
• Chili
• Beef stew
• Lentil soup
• Scrambled eggs
• Omelets
• Breakfast sandwiches
• Fried or poached eggs
• Roasted chicken
• Grilled salmon
• Holiday dinners
• Fresh salads

They’re also delicious warmed up with a little salted butter or drizzled with hot honey.

Storage

Store the cooled biscuits in an airtight container in the refrigerator for up to 4 days.

Freezing

These biscuits freeze beautifully.

Wrap each biscuit individually and place them in a freezer-safe bag or container for up to 2 months.

Reheat in a 350°F oven for 8 minutes or microwave for 20–30 seconds until warmed through.

Frequently Asked Questions

Can I substitute regular all-purpose flour?

Yes. If using regular all-purpose flour, you may need 1–2 tablespoons less yogurt since einkorn absorbs moisture differently.

Can I make them ahead?

Absolutely. You can prepare the dough, scoop the biscuits onto a baking sheet, cover, and refrigerate overnight before baking.

Can I use low-fat Greek yogurt?

Yes. Whole milk Greek yogurt provides the richest flavor and texture, but low-fat Greek yogurt will also work.

Do I have to sauté the leeks?

Yes. Raw leeks can be tough and sharp in flavor. Sautéing softens them and brings out their natural sweetness.

Can I use another herb?

Definitely. Chives, dill, thyme, rosemary, or even green onions all make excellent substitutions.