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.
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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.
Table of Contents
🌾 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
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.
You don’t have to, but the biscuits will spread a lot more if you don’t. Freezing help them keep their shape.
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).
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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.
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Servings: 11 biscuits
Calories: 188.6kcal
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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
- Einkorn flour– I useJovial 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
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