Einkorn Drop Biscuits with Peaches (Recipe)

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

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.

Course Breakfast / Brunch

Cuisine Any

Keyword baking with einkorn flour, drop biscuits, einkorn flour biscuits

Prep Time 20

Cook Time 15

Total Time 35

Servings biscuits

Calories 188.6kcal

Author Susan Pridmore

Equipment

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