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    Home » BREADS, PIZZA AND SAVORY TARTS

    Einkorn Drop Biscuits with Peaches and Blueberries

    August 12, 2022 25 Comments

    Peach and blueberry drop biscuits with text overlay for Pinterest.

    These peach drop biscuits are made healthier with einkorn flour instead of the standard all-purpose flour, and honey instead of granulated sugar. Oh, and they're loaded with peaches and blueberries for a perfect breakfast treat.

    Be sure to allow time to freeze these drop biscuits for 1 hour before baking. It helps them hold their shape.

    Jump to Recipe
    Peach and blueberry drop biscuits piled in a basket with a ramekin of butter.

    What is Einkorn Flour?

    Einkorn flour is produced from the grains of an ancient species of wheat that was domesticated in the Fertile Crescent roughly 12,000 years ago. Unlike modern wheat, einkorn has a single grain on each stem, so the yields are much lower than all-purpose flour on our shelves today. It's a hardy plant that thrives in even the toughest environments.

    The health benefits over standard all-purpose flour include easier to digest, more vitamins and minerals, and richer in antioxidants. If you want more information on einkorn wheat health benefits, check out this site.

    And if you want more information on how to convert a recipe written for all-purpose flour to einkorn, check out my tips on this post.

    Baking Tips:

    I baked these at 6200 feet above sea level, so a few adjustments are required for baking them at sea level.

    1) Increase the einkorn flour by 1 ½ tablespoons

    2) Increase the cornmeal by ½ tablespoon

    3) Increase the baking powder to a total of 2 ½ teaspoons, and

    4) reduce the buttermilk by ½ tablespoon.

    Also, I strongly recommend freezing the biscuits for at least one hour before baking. This allows them to hold their shape better. That means less spreading as they bake.

    Other Recipes with Einkorn Flour

    Cheddar Crackers with Einkorn Flour (and Garlic!)

    Einkorn Parmesan and Garlic Rolls

    Einkorn Banana Bread

    Peach and blueberry drop biscuits piled in a basket with a ramekin of butter.
    Print Recipe
    5 from 1 vote

    Einkorn Drop Biscuits with Peaches (Recipe)

    These biscuits are made healthier by using einkorn flour instead of the standard all-purpose flour. I also swapped out granulated sugar for honey, and added peaches and blueberries to make a fabulous breakfast treat. The instructions are for baking at high altitude. See the notes at the bottom for making them at sea level.
    Prep Time20 mins
    Cook Time20 mins
    Total Time40 mins
    Course: Bread
    Cuisine: Any
    Keyword: baking with einkorn flour, drop biscuits, einkorn flour biscuits, Peach rolls
    Servings: 11
    Calories: 182.6kcal
    Author: The Wimpy Vegetarian

    Equipment

    • Small carving knife
    • Whisk
    • Large mixing bowl
    • pastry cutter
    • baking sheet
    • Parchment paper
    • Cooling rack

    Ingredients

    • 210 grams einkorn flour (7.4 ounces)
    • 2.25 ounces cornmeal
    • 2 teaspoons kosher salt
    • 2 teaspoons baking powder
    • ¼ teaspoon baking soda
    • 8 tablespoons unsalted butter sliced into small pieces
    • ⅔ cup buttermilk
    • 2 tablespoons honey
    • ½ cup peeled and chopped peaches
    • ¼ cup blueberries

    Instructions

    • Whisk together all of the dry ingredients (flour, cornmeal, salt, baking powder, and baking soda) in a large bowl.
    • Using a pastry cutter or your fingers, cut the butter into the flour mixture until most of it resembles coarse crumbs. Whisk the buttermilk and honey together in a small bowl, and add to the flour mixture, along with the peaches and blueberries. Stir with a large spoon only until it just comes together into a dough. It will be very sticky.
    • Line a baking sheet with parchment paper and scoop out mounds of dough (roughly 2 tablespoons) onto the baking sheet using two spoons. You should end up with 11 biscuits. Freeze for 1 hour.
    • Pro tip: I recommend using two spoons for scooping up mounds of dough, because the dough is very sticky. If you use your fingers, I recommend wetting your fingers first. This will keep the dough from sticking to your fingers as much.
    • Preheat the oven to 375˚ F, and bake for 20 minutes, or until their internal temperature reaches 200˚ F. Slide the parchment paper with the biscuits onto a cooling rack, and wait 10 minutes before removing the biscuits from the paper.
    • Serve warm!

    Notes

    Adjustments for Baking at Sea Level
    I baked these at 6200 feet above sea level, so a few adjustments are required for baking them at sea level.
    1) Increase the einkorn flour by 1 ½ tablespoons
    2) increase the cornmeal by ½ tablespoon
    3) increase the baking powder to a total of 2 ½ teaspoons, and
    4) reduce the buttermilk by ½ tablespoon

    Nutrition

    Calories: 182.6kcal | Carbohydrates: 23.1g | Protein: 3.7g | Fat: 9.3g | Saturated Fat: 5.6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.3g | Trans Fat: 0.3g | Cholesterol: 23.5mg | Sodium: 619.1mg | Potassium: 67.9mg | Fiber: 1.1g | Sugar: 4.8g | Vitamin A: 319.7IU | Vitamin C: 0.6mg | Calcium: 83.1mg | Iron: 1.3mg

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    Reader Interactions

    Comments

    1. Robin @ A Shaggy Dough Story

      July 12, 2016 at 10:48 am

      I love baking with einkorn. And peaches. And blueberries. So these biscuits are definitely one for the WIN column. Lovely!

      Reply
      • The Wimpy Vegetarian

        July 12, 2016 at 4:45 pm

        Thanks so much Robin! They were gone in a flash!

        Reply
      • The Wimpy Vegetarian

        July 12, 2016 at 4:46 pm

        OH! And I love that you're baking with Einkorn flour too! Which one do you use? I've baked with Jovial and am now using Ancient Grains einkorn flours.

        Reply
        • Robin @ A Shaggy Dough Story

          July 13, 2016 at 9:10 am

          I've been milling flour from Jovial berries but good to know about another source!

          Reply
    2. [email protected]

      July 12, 2016 at 11:03 am

      I have never baked using einkorn flour. Your biscuits look so beautiful with the peaches and blueberries.

      Reply
      • The Wimpy Vegetarian

        July 12, 2016 at 4:48 pm

        Thanks so much! I just started with einkorn several months ago, and really like the fact it's so much healthier than modern hybridized wheat.

        Reply
    3. Rita

      July 12, 2016 at 11:03 am

      So, please explain what einkorn flour is, where it's from, where it can be purchased...

      Reply
      • The Wimpy Vegetarian

        July 12, 2016 at 4:52 pm

        I've added links to a previous post where I talk more about it, and added links to the einkorn.com site which provides a lot of information. I'd added them before and was concerned about bombarding people, so I really appreciate your comment, Rita!! In a nutshell, it's the original wheat before it became hybridized. It's quite a bit healthier, and I've added a link to information on that. I've worked with Jovial einkorn flour, which I've found in Whole Foods, and right now I'm baking with Ancient Grains einkorn flour, which can be purchased off of amazon. I've included a link above. It's a subtle difference, but Ancient Grains has a brighter flavor, so with these biscuits for example, the peaches and blueberry flavors popped better than with Jovial. Hope that helps!

        Reply
    4. Sarah Reid, CNP (@jo_jo_ba)

      July 12, 2016 at 11:24 am

      I wish I could get einkorn here! Could I swap Kamut?

      Reply
      • The Wimpy Vegetarian

        July 12, 2016 at 4:54 pm

        I honestly don't know, Sarah. I haven't worked with kamut yet. Where are you located? Jovial sells einkorn in a lot of my local stores, but the Ancient Grains einkorn, which I prefer, can be purchased off amazon. I've added the links for this now in the post!

        Reply
        • Sarah Reid, CNP (@jo_jo_ba)

          July 12, 2016 at 4:59 pm

          I'm in the Toronto area. Will try a Kamut swap soon and let you know!

          Reply
    5. Pavani

      July 12, 2016 at 1:20 pm

      Amazing biscuits and the addition of fruit sounds so delicious.

      Reply
      • The Wimpy Vegetarian

        July 12, 2016 at 4:55 pm

        Thanks so much Pavani!!

        Reply
    6. Wendy, A Day in the Life on the Farm

      July 12, 2016 at 2:24 pm

      I love this flavor profile. Perfect biscuits for a summer feast.

      Reply
      • The Wimpy Vegetarian

        July 12, 2016 at 4:55 pm

        It screams summertime!!! Thanks Wendy!

        Reply
    7. Julie

      July 12, 2016 at 9:12 pm

      These biscuits look delicious. I'd be in so much trouble if I had to adjust my baking for sea level or altitude! It sure don't look like you have a bit of a problem.

      Reply
    8. karen

      July 12, 2016 at 9:25 pm

      Aaaaand, you used einkorn! At 6200 feet! These sound and look fabulous!

      I know what you mean about deadlines, and I love the groups. And my husband thinks I'm crazy too.

      Reply
    9. Namita

      July 12, 2016 at 11:44 pm

      Hello Susan, This is my firts visit to your wonderful blog and loved your vegetarian food, I am a vegetarian too and I loved to browse through your recipes. Your Biscuits are amazing. Here, stone fruit season is on. I would lke to try them out with wholewheat flour.. Can imagine the flavour of peaches 🙂

      Reply
    10. rocio

      July 13, 2016 at 8:26 am

      I did'nt know the einkorn flour . It's a great discovery .
      These bizcuits with peache looks delicous .

      Reply
    11. Mayuri Patel

      July 13, 2016 at 11:30 am

      I've not made drop biscuits as yet and neither have I used einkorn. You're so right that participating in different groups challenges one to leave their comfort zone and try something new. Fruity drop biscuits look so tempting.

      Reply
    12. Cindy Kerschner

      July 13, 2016 at 3:10 pm

      I see you posting einkorn recipes that look wonderful so I need to break down and try it!

      Reply
    13. Bakingyummies

      July 14, 2016 at 2:13 am

      It definitely sounds healthy, would love to try this if I can lay my hands on Einkorn flour in India.

      Reply
    14. Holly

      July 14, 2016 at 2:22 pm

      I love a good biscuit and yours are lovely! I still haven't tried einkorn but it is on my list of things to attempt.

      Reply
    15. JoAnn

      August 11, 2016 at 3:36 pm

      I just pulled these out of the oven 30 minutes ago and my husband and I just devoured two of them. They are so light and fluffy; it's hard to just eat one! I look forward to more of your recipes using Einkorn; I love that flour.
      FYI - made with only white peache, 12 biscuits and took 25 minutes to cook.

      Reply
      • The Wimpy Vegetarian

        August 11, 2016 at 7:20 pm

        Thanks so much for your feedback! I'm thrilled that you and your husband like them so much!! I love Einkorn flour too 🙂

        Reply

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    Susan at The Wimpy Vegetarian

    I'm a mostly vegetarian married to a mostly carnivore and am on a constant hunt for healthy, delicious recipes we'll both like. Most recipes here are vegetarian with tips for adding meat or fish for the meat-eaters at the table. Whether you're vegetarian, or just wanting to eat less meat, I hope you'll find inspiration here to try something new for your own table, even if you're sharing it with someone with different eating preferences.

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