Preheat your oven to 375°F and line a large baking sheet with parchment paper.

Heat the olive oil in a skillet over medium heat. Add the sliced leeks and cook for 6–8 minutes, stirring occasionally, until softened and lightly golden. Remove from the heat and allow them to cool slightly.

In a large mixing bowl, whisk together the einkorn flour, baking powder, baking soda, sea salt, garlic powder, and onion powder.

Add the cold butter and use your fingertips or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces remaining.

In a separate bowl, whisk together the Greek yogurt and egg until smooth.

Add the yogurt mixture to the dry ingredients along with the sautéed leeks, shredded cheddar, and chopped parsley.

Using a spatula, gently fold everything together just until no dry flour remains. The dough should be soft and slightly sticky. If it feels dry, stir in 1–2 tablespoons of milk.

Let the dough rest for 5–10 minutes so the einkorn flour can fully hydrate.

Using a large cookie scoop or a ½-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.

Bake for 22–25 minutes, or until the biscuits are puffed, deeply golden, and cooked through.

Allow the biscuits to cool for about 10 minutes before serving.