Farro Shortcake Biscuits
Prep time
Cook time
Total time
A healthier version of classic shortcake biscuits made with the Italian ancient grain farro
Recipe type: Dessert
Cuisine: American
Serves: 15 biscuits
  • 1½ cup (226g) farro flour (see notes), plus extra for rolling out dough
  • ½ cup (50g) finely ground, blanched almond flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 5 tablespoons butter, cut into ½-inch pieces
  • ½ cup (114g) plain, full fat Greek yogurt
  • ¼ cup maple syrup
  • 1 tablespoon milk (use dairy free milk such as almond milk if desired)
  • 1 tablespoon coconut sugar
  1. Preheat the oven to 400 degrees and line a half sheet pan with parchment paper.
  2. Whisk together the farro flour, almond flour, baking powder, and salt. Cut the butter into the flour mixture with a pastry blender or two knives until the size of peas.
  3. In a small bowl whisk together the Greek yogurt and maple syrup. Add to the flour mixture and mix until a soft dough forms (don’t over mix).
  4. Roll the dough out on a lightly floured surface to a thickness of about ½ inch. Stamp out 15 - 2½ inch shortcakes with a round cookie cutter and place on the baking sheet. Brush the tops with milk and sprinkle with coconut sugar.
  5. Bake in the bottom third of the oven for 15-20 minutes until golden brown on the bottoms and around the edges.
Farro flour may be hard to find. You can make you own by grinding farro in a grain mill or high-powered blender.
Nutrition Information
Serving size: 1 ounce, Calories: 140, Fat: 6g, Saturated fat: 3g, Unsaturated fat: 3g, Trans fat: 0g, Carbohydrates: 18g, Sugar: 5g, Sodium: 163mg, Fiber: 2g, Protein: 2g, Cholesterol: 11mg,
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/farro-shortcake-biscuits/