Some people wonder why I join so many different blogger groups. I’m in SundaySupper, Progressive Eats, the Secret Recipe Club, post with The Food Network’s blog – FN Dish, and now I’m solidly in the Bread Bakers group. My husband thinks I’m crazy, and he might be right at times. But these groups stretch me, they give me a focus I need for creative thought, and provide a wonderful community to play with. And honestly, I like deadlines. OK, so maybe my husband is right – I am crazy.
A great example of being stretched was the theme for the first Bread Bakers I participated in – Ancient Grains. We had to create a bread recipe without using any modern grains/flours, which eliminated my familiar King Arthur flour. A list of acceptable flours was provided, and I considered a lot of options before settling on einkorn flour. I’d never even heard of it, so that month’s challenge motivated me to move way outside my comfort zone. I liked it so much, and was so impressed with its health benefits over modern hybridized flour, that I switched nearly all my baking to it.
Many of you have been asking how to buy einkorn flour. I haven’t found Ancient Grain’s einkorn flour, which I’m using right now, in my market, but you can get it off Amazon. Just click on the photo of a bag of this wonderful flour below, and it will take you to the Amazon site (affiliate link).
This month’s theme was a little easier for me – Natural Sweeteners. If it were autumn, I would have created something using maple syrup as a sweetener. But since we’re fully into summer as I write this, I chose honey and married it with peaches and blueberries in an easy drop biscuit.
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 1/2 tablespoons; 2) increase the cornmeal by 1/2 tablespoon; 3) increase the baking powder to a total of 2 1/2 teaspoons; and 4) reduce the buttermilk by 1/2 tablespoon.
I strongly recommend freezing the biscuits for at least one hour before baking for them to hold their shape.
If you want more information on how to convert a recipe written for modern all-purpose flour to einkorn, check out my tips on this post.
Einkorn Drop Biscuits with Peaches | #BreadBakers
- 210 grams einkorn flour yes, I recommend weighing it in grams, but it's roughly 7.4 ounces
- 2.25 ounces cornmeal
- 2 teaspoons kosher salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 stick unsalted butter sliced into small pieces
- 2/3 cup buttermilk
- 2 tablespoons honey
- 1/2 cup chopped peeled peaches
- 1/4 cup blueberries
- 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.
- 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!
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient. Many thanks to Mayuri of Mayuri’s Jikoni blog for hosting us this month. It’s a lot of work, and we really appreciate it!!
Breads using Natural Sweeteners!
- Blackberries and Honey Bread by Kidsandchic
- Cheddar Honey Flowers by Ambrosia
- Date and Chai Muffins by Mayuri’s Jikoni
- Date Sweetened Banana Bread by Herbivore Cucina
- Eggless Banana Chocochip Bread with Cranberries and Coconut Sugar by Sizzling Tastebuds
- Eggless Carrot Coconut Quick Bread by Gayathri’s Cook Spot
- Eggless Wholewheat Maple Banana Oat Muffins by Spill the Spices
- Einkorn Drop Biscuits with Peaches and Blueberries by The Wimpy Vegetarian
- English Granary-Style No Knead Bread by Karen’s Kitchen Stories
- Grape Bread by The Bread She Bakes
- Healthy Banana & Blueberry Bread by Baking in Pyjamas
- Honey Almond Banana Muffins by Baking Yummies
- Honey Cider Quick Loaf by Food Lust People Love
- Honey Cornbread by Magnolia Days
- Honey Oat Pain de Mie by Hostess At Heart
- Honey Pineapple Pull-Apart Rolls by Cindy’s Recipes and Writings
- Jackfruit Honey Bread by The Schizo Chef
- Jackfruit Semolina Muffins with Jaggery by My Cooking Journey
- Mangalore Buns by Sneha’s Recipe
- Maple Bacon Cheddar & Pickle Pull-Apart Bread by A Shaggy Dough Story
- Maple Pecan Scones by Cook’s Hideout
- Maple Oatmeal Bread by A Baker’s House
- Pain au Levian avec Banane by What Smells So Good?
- Tangerine Honey White Bread by A Day in the Life on the Farm