Einkorn Drop Biscuits with Peaches (Recipe)

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

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

Cook Time20

Total Time40

Course: Bread

Cuisine: Any

Keyword: baking with einkorn flour, drop biscuits, einkorn flour biscuits, Peach rolls

Servings:

Calories: 182.6kcal

Author: Susan Pridmore

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