Easy Kamut Baking Powder Biscuits

Easy Kamut baking powder biscuits make the perfect side to many meals and the best part is that they are very easy to mix up.

Nothing is better in a biscuit then a perfect fluffy golden crust, comforting familiar texture and buttery taste.

That is what these easy Kamut baking powder biscuits will give you! 

Homemade biscuits don’t take much time to mix up and are very easy to prepare. They are a perfect go-to recipe when you are needing one more thing to go along with your meal and you need something quick. Topped with a little butter and jam, these are so good!

These amazing biscuits will be a great addition to your dinners this winter. A favorite part of my day is getting supper together on a cold winter evening. Easy biscuits are a quick go-to that I fall back on often as well as these Blueberry Kamut muffins. Biscuits and muffins are a great option to be incorporated into breakfast the following morning.

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Keeping a little Kamut grain ground and ready to go for a quick biscuit fix is really handy and practical. 

It isn’t fun when you’re in the middle of mixing something together and the salt canister is empty, or the sugar needs to be refilled. You know how that goes. I like being prepared and keeping up with the pantry staples being stocked and the canisters refilled weekly, monthly or however it works best in your family based on how much you go through. Keeping a little grain ground on hand is convenient and so helpful!

Warm biscuits on the table are so inviting and offer such a comforting and welcoming touch.

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What is Kamut?

Kamut it an ancient grain, also known as khorasan wheat; the grain of Egypt. It is easier to digest then regular whole wheat flour and has not been genetically altered. Kamut is also higher in protein and is easier for the body to digest. It is one of our favorite ancient grains out there available to us today. We use a grain mill and grind our own grain. I think it is very satisfying to have fresh flour and know that it has undergone very little commercial processing.

The grain kamut is moist and has a naturally buttery taste. 

My family was introduced to kamut very early in our homesteading/grinding whole grain journey and it immediately became the one and only replacement for all purpose flour for us. There are many kamut recipes available online or in cookbooks, but finding ones that are to be favorites, can be challenging. For other delicious Kamut recipes click here.

This recipe is one that you can count on and that can become a new staple for you. Ancient grains are a trusted option for health conscious family’s and individuals. My family has been using them for decades now and we are thankful to be feeding our bodies these wholesome and nutritious grains. One of our favorites are these Kamut cinnamon rolls.

Economically, right now kamut is more difficult to find available for purchase. I have been getting mine here.

Ingredients for kamut baking powder biscuits

Kamut flour

baking powder

salt

unrefined sugar or honey

cold butter

milk

egg

Notes:

You can replace half the Kamut flour with regular all purpose flour.

The regular milk can be replaced with a non-dairy option. I used almond milk in this recipe.

Kamut flour can be replaced with whole wheat flour.

​The butter can be replaced with Vegan butter

The Recipe:

2 cups Kamut flour

1 T baking powder

1 teaspoon salt

1-2 T unrefined sugar or honey

7 T cold butter

1/2 cup milk

1 egg

Optional add-in’s

• chocolate chips
• fresh chives
• dried herbs

How to make Kamut baking powder biscuits

Prepare the baking pan by taking a cookie sheet or jellyroll pan and spraying lightly with grease or wiping with a butter wrapper. I prefer to use my favorite silicone baking liners that I purchase here. They are so handy and make clean up a breeze. Parchment paper would work as well. (These options do not need to be greased.)

Combine kamut flour, baking powder and salt in a mixing bowl. Cut butter into small chunks and then add to the bowl.

Using a pastry cutter, cut the butter into the flour mixture. Continue to work the dough until it is crumbly and slightly coming together.

Add the milk and egg mixing slowly.

Once the dough forms a ball, roll out on a lightly floured surface to about 1/4-1/3 inch thickness. (Dough should remind you almost of sugar cookie dough or a pie crust dough). 

Cut out with a jar ring, lid or biscuit cutter and place onto the prepared baking sheet.

Alternatively you can use a small cookie scoop and just drop the biscuit dough directly onto the prepared cookie sheet and flatten. Bake at 350 for 12-15 minutes or until done and golden brown on top. Cool on a wire rack.

You can spread an egg wash on top of the biscuits before baking and then sprinkle with some sesame seeds. Butter adds a nice flare as well!

Allow to cool slightly before serving. You can spread a little melted butter on the top when they come out of the oven.

Tips for making fluffy biscuits every time:

Since whole grain flours are more heavy and dense, the baked good items that you make (especially if you don’t replace with any white flour) might not turn out as fluffy and picture perfect like regular flour would produce. Don’t be disappointed or worry that you did something wrong! It is common and natural due to the gluten content in whole grains. 

Here are a few tips and tricks that can be used to get the best results for a fluffy biscuit texture when making homemade biscuits with whole grains.

• Always use cold butter. You want little chunks of butter to be in the dough. Warm butter will melt and mix in with the milk which eventually makes for tough biscuits.
• Do not over work the biscuit dough-work the dough first with a pastry cutter and then with your hands or a wooden spoon. Avoid using a mixer or food processor.
• Use cold liquid ingredients
• Use the correct amount of flour. Too much flour can result in a dense biscuit. 

How to serve Kamut baking powder biscuits

I love serving homemade biscuits with different dishes. Anything from breakfast to Sunday dinner to a quick weeknight supper. Butter and jam, apple butter or anything similar is great on top!

Homemade biscuits make a great side to go with:

• Soups
• Chili
• Large salads
• Casseroles
• As the topping on crockpot chicken pot pie
• As a base for strawberries with whip cream (Strawberry shortcake resemblance)
• Biscuits and sausage gravy

Can you use gluten-free flour in this recipe?

I have not tried this recipe with gluten free flour, almond flour, oat flour or similar.

How to store Kamut baking powder biscuits

Store these in a airtight container or bag up to 3 days on the counter. After that you will want to refrigerate them to preserve their life.

Check out these Kamut flour recipes on the blog!

Kamut cinnamon rolls

Kamut blueberry muffins

Kamut pancakes

Equipment needed:

• Baking pan/cookie sheet
• silicone baking liners
• large glass measuring bowl
• spatulas or mixing spoons
• measuring spoons
• something to cut the biscuits with like a biscuit cutter, canning ring, glass, jar etc
• rolling pin

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