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
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.
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
Sweet potatoes adds incredible softness to any bread, and this yeasted sweet potato biscuit recipe with coconut oil is proof of that.
Or if you want to make a truly special quick bread in the form of a loaf, make this scone loaf with blueberries.
Einkorn Drop Biscuits with Peaches (Recipe)
- Small carving knife
- Large mixing bowl
- baking sheet
- 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!