Ingredients

The following ingredients have 4 Servings
  • 210 grams einkorn flour ((7.4 ounces))
  • 2.25 ounces cornmeal
  • 2 teaspoons kosher salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 8 tablespoons unsalted butter (sliced into small pieces)
  • 2/3 cup buttermilk
  • 2 tablespoons honey
  • 1/2 cup peeled and chopped peaches
  • 1/4 cup blueberries

Instruction

  • 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!