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.
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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 Drop Biscuits with Peaches (Recipe)
Equipment
- Small carving knife
- Large mixing bowl
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!
Robin @ A Shaggy Dough Story
I love baking with einkorn. And peaches. And blueberries. So these biscuits are definitely one for the WIN column. Lovely!
The Wimpy Vegetarian
Thanks so much Robin! They were gone in a flash!
The Wimpy Vegetarian
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.
Robin @ A Shaggy Dough Story
I've been milling flour from Jovial berries but good to know about another source!
[email protected]
I have never baked using einkorn flour. Your biscuits look so beautiful with the peaches and blueberries.
The Wimpy Vegetarian
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.
Rita
So, please explain what einkorn flour is, where it's from, where it can be purchased...
The Wimpy Vegetarian
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!
Sarah Reid, CNP (@jo_jo_ba)
I wish I could get einkorn here! Could I swap Kamut?
The Wimpy Vegetarian
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!
Sarah Reid, CNP (@jo_jo_ba)
I'm in the Toronto area. Will try a Kamut swap soon and let you know!
Pavani
Amazing biscuits and the addition of fruit sounds so delicious.
The Wimpy Vegetarian
Thanks so much Pavani!!
Wendy, A Day in the Life on the Farm
I love this flavor profile. Perfect biscuits for a summer feast.
The Wimpy Vegetarian
It screams summertime!!! Thanks Wendy!
Julie
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.
karen
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.
Namita
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 🙂
rocio
I did'nt know the einkorn flour . It's a great discovery .
These bizcuits with peache looks delicous .
Mayuri Patel
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.
Cindy Kerschner
I see you posting einkorn recipes that look wonderful so I need to break down and try it!
Bakingyummies
It definitely sounds healthy, would love to try this if I can lay my hands on Einkorn flour in India.
Holly
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.
JoAnn
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.
The Wimpy Vegetarian
Thanks so much for your feedback! I'm thrilled that you and your husband like them so much!! I love Einkorn flour too 🙂