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    Home » BREADS, PIZZA AND SAVORY TARTS

    Einkorn Drop Biscuits with Peaches and Blueberries

    Modified: Jun 30, 2025 by Susan Pridmore · This post may contain affiliate links · 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.

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

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    Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.

    Jump to:
    • 🌾 What is Einkorn Flour?
    • 🧅 Main Ingredients + Notes
    • ⚖️ Converting einkorn flour to all-purpose flour
    • ⏰ Tips to Simplify and Save Time
    • 🏔️ High Altitude Tips
    • 🙋‍♀️ FAQ
    • More Recipes with Einkorn Flour
    • Einkorn Drop Biscuits with Peaches (Recipe)

    When peaches and nectarines are in season, I load up. Here in the west, when they're gone, they won't be back until the following June. When my parents lived in South Caroline, my mom and I used to go to an orchard and pick our own. And to this day, those are still the best peaches I've ever had.

    The peaches we get here aren't nearly as good, but I still eat them almost every day in the summer whether I'm grilling them, making peach frozen yogurt, or adding them to a salad.

    🌾 What is Einkorn Flour?

    This recipe calls for einkorn flour. But what the heck is it??

    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.

    The most common type you'll likely see at your market is Jovial Einkorn Flour, usually found in the baking aisle with other flours.

    🧅 Main Ingredients + Notes

    This list only covers ingredients that require some notes. Go to the Recipe Card at the bottom of this post for a complete listing of the ingredients, measurements, and directions.

    • Einkorn flour - I use Jovial Einkorn flour, typically found on the baking aisle with other flours.
    • Cornmeal - This is not the same as corn flour. Corn flour is much finer in texture.
    • Buttermilk - Buttermilk adds a slight tang to these biscuits and makes them more tender. If you don't have any on hand, either add lemon juice to whole milk or water down plain yogurt until you have the same texture as buttermilk.
    • Fresh peaches - Use peaches that are soft but not mushy. They should be firm to the touch, but press in easily around the stem area. I have not made this recipe with frozen peaches.

    ⚖️ Converting einkorn flour to all-purpose flour

    When converting a recipe calling for einkorn flour to all-purpose flour, you can not do a 1:1 substitution. Two adjustments must always be made when using it in baked goods: the amount of flour and the amount of liquid.

    • Flour: 1 cup einkorn flour = 120 grams. 1 cup all-purpose flour = 128 grams. Therefore, when converting a recipe using einkorn flour to all purpose flour, you will need a little extra flour. This means you would need 224 grams of all-purpose flour instead of 210 grams for this recipe. The difference is about 2 tablespoons.
    • Liquid: Einkorn flour absorbs liquid more easily than all-purpose flour, so you'll need to increase the liquid 15-20%. This mean you would need a little over ¾ cup of buttermilk for this recipe.

    ⏰ Tips to Simplify and Save Time

    • Replace the einkorn flour and cornmeal with 2 cups (9 ounces) of all-purpose flour.
    • Skip freezing the unbaked drop biscuits before baking. They will spread more, but the great flavor and texture will still be fantastic.

    🏔️ High Altitude Tips

    • Decrease the baking powder to a total of 2 teaspoons
    • Bake for 20 minutes or until the internal temperature of the biscuits reaches 190˚F.

    🙋‍♀️ FAQ

    Can I make these drop biscuits with all-purpose flour instead of einkorn flour?

    Yes! Check the above section on how to convert a recipe using einkorn flour to all-purposed flour. The tips are also in the recipe notes.

    Do I need to freeze the dough for an hour before baking?

    You don't have to, but the biscuits will spread a lot more if you don't. Freezing help them keep their shape.

    Why are they called drop biscuits?

    Drop biscuits are simply mixed together and then scooped and dropped onto a baking sheet using a spoon. This type of biscuit is super easy to make since the dough isn't rolled out and cut into traditional biscuit shapes.

    More Recipes with Einkorn Flour

    Einkorn flour is a healthier way to bake. For more recipes using this special flour, check out these Cheddar Crackers, Parmesan and Garlic Rolls, and Banana Bread (pictured below).

    Cheddar crackers in a white bowl.
    Cheddar Crackers
    Soft savory dinner rolls filled with garlic, Parmesan cheese, and basil in a baking dish.
    Garlic and Parmesan Dinner Rolls
    Healthy banana bread made with einkorn flour coconut oil, and sweetened with maple syrup and apple sauce in a baking dish.
    Healthy Banana Bread

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    Peach and blueberry drop biscuits piled in a basket with a ramekin of butter.
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    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 time to make does not include 1 hour of freezing as this is an optional step that keeps the biscuits from spreading too much as they bake.
    Print Recipe Save Saved! Pin Recipe Add to Recipe Collection Go to Collections Add to Shopping ListGo to Shopping List
    Prep Time20 minutes mins
    Cook Time15 minutes mins
    Total Time35 minutes mins
    Course: Breakfast / Brunch
    Cuisine: Any
    Keyword: baking with einkorn flour, drop biscuits, einkorn flour biscuits
    Servings: 11 biscuits
    Calories: 188.6kcal
    Author: Susan Pridmore
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    Equipment

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

    Ingredients

    • 210 grams einkorn flour See Note #2 for all-purpose flour substition.
    • 2.25 ounces cornmeal
    • 2 teaspoons kosher salt
    • 1 tablespoon baking powder
    • 8 tablespoons unsalted COLD butter chopped into small pieces
    • ⅔ cup buttermilk
    • 2 tablespoons honey
    • ½ cup peeled and chopped fresh peaches
    • ¼ cup fresh blueberries

    Instructions

    • Whisk together all of the dry ingredients (flour, cornmeal, salt, and baking powder) in a large bowl.
    • Using a pastry cutter or your fingers, cut the butter into the flour mixture until the flour mixture resembles coarse crumbs. You can also do this in a food processor with a few pulses but be sure to stop when the mixture becomes coarse crumbs.
    • Whisk the buttermilk and honey together in a small bowl, and stir into 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 will 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. Do not use a cookie scoop for this.
    • Preheat the oven to 375˚F and bake for 15 minutes, or until the internal temperature of the biscuits reaches 200˚ F.
      Slide the parchment paper with the biscuits onto a cooling rack, and wait 5 minutes before removing the biscuits from the paper and serving.
    • Serve these biscuits warm or at room temperature.

    Notes

    #1 Ingredient Tips
    • Einkorn flour- I use Jovial Einkorn flour, typically found on the baking aisle with other flours.
    • Cornmeal- This is not the same as corn flour. Corn flour is much finer in texture.
    • Buttermilk - Buttermilk adds a slight tang to these biscuits and makes them more tender. If you don't have any on hand, either add lemon juice to whole milk or water down plain yogurt until you have the same texture as buttermilk.
    • Fresh peaches- Use peaches that are soft but not mushy. They should be firm to the touch, but press in easily around the stem area. I have not made this recipe with frozen peaches.
    #2 Simplify this recipe
    Substitute 2 cups (9 ounces) all-purpose flour in place of the einkorn flour and cornmeal.
    #3 How to convert einkorn flour recipes to all-purpose flour
    When converting a recipe calling for einkorn flour to all-purpose flour, two adjustments must always be made for baked goods: the amount of flour and the amount of liquid.
    • Flour: 1 cup einkorn flour = 120 grams. 1 cup all-purpose flour = 128 grams. Therefore, when converting a recipe using einkorn flour to all purpose flour, you will need a little extra flour. This means you would need 224 grams of all-purpose flour instead of 210 grams for this recipe. The difference is about 2 tablespoons.
    • Liquid: Einkorn flour absorbs liquid more easily than all-purpose flour, so you'll need to increase the liquid 15-20%. This mean you would need a little over ¾ cup of buttermilk for this recipe.
    #4 High Altitude Tips
    • Decrease the baking powder to a total of 2 teaspoons.
    • Bake for 20 minutes or until the internal temperature of the biscuits reaches 190˚F.

    Nutrition

    Calories: 188.6kcal | Carbohydrates: 24.1g | Protein: 3.1g | Fat: 9.1g | Saturated Fat: 5.6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.3g | Trans Fat: 0.3g | Cholesterol: 23.5mg | Sodium: 638.4mg | Potassium: 67.9mg | Fiber: 1.1g | Sugar: 4.8g | Vitamin A: 319.7IU | Vitamin C: 0.6mg | Calcium: 93.8mg | Iron: 1.3mg
    « Weekly Meal Plan - December Week 2
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    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    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. Smruti@herbivoreCucina

      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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    about the author:

    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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