Freshly mill your einkorn wheat berries until you have 2 ¼ cups of flour. For a lighter, more tender biscuit, you may sift out some of the coarser bran.

In a large mixing bowl, whisk together the freshly milled einkorn flour, 1 ¼ cups of the organic all-purpose flour, baking powder, sugar, and salt. Reserve the remaining 1 cup of flour to add gradually.

Place the butter in the freezer for about 10 minutes before beginning. Cut the very cold butter into the flour mixture using a pastry cutter or fork until the mixture resembles coarse crumbs with small pieces of butter throughout.

Pour in the cold buttermilk (or whole milk) and gently mix until the dough begins to come together. Gradually add the reserved cup of flour, a little at a time, until the dough is soft, moist, and workable. You may not need all the flour. Avoid overmixing.

Turn the dough onto a lightly floured surface. Gently bring it together with your hands. If it feels overly sticky, lightly dust with additional flour until manageable.

Fold the dough in half over itself and gently flatten. Rotate the dough 90 degrees and repeat. Do this 5–6 times, taking care not to overwork the dough. These folds create beautiful, buttery layers.

Using your hands rather than a rolling pin, gently flatten the dough to approximately 1 ½ inches thick. Lightly flour a 2 ½-inch round biscuit cutter or glass and cut straight down without twisting.

Arrange the biscuits close together in a glass or porcelain oven-safe baking dish. Place in the freezer for 5 minutes to help the butter stay cold and encourage a taller rise.

Preheat your oven to 425°F. Bake for 15–22 minutes, or until the biscuits have risen beautifully and the tops are golden brown.

Enjoy fresh from the oven with homemade cultured butter, homemade jam, or a drizzle of honey.