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.
Cook's Tips:
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.
I strongly recommend freezing the biscuits for at least one hour before baking for them to hold their shape.
Einkorn Notes:
If you want more information on einkorn health benefits, check out this site and particularly this page. There are some great links at the bottom of that page that provide even more information.
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
Ingredients
- 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
- ¼ teaspoon baking soda
- 1 stick unsalted butter sliced into small pieces
- ⅔ cup buttermilk
- 2 tablespoons honey
- ½ cup chopped peeled 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.
- 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
Robin @ A Shaggy Dough Story
I love baking with einkorn. And peaches. And blueberries. So these biscuits are definitely one for the WIN column. Lovely!
The Wimpy Vegetarian
Thanks so much Robin! They were gone in a flash!
The Wimpy Vegetarian
OH! And I love that you're baking with Einkorn flour too! Which one do you use? I've baked with Jovial and am now using Ancient Grains einkorn flours.
Robin @ A Shaggy Dough Story
I've been milling flour from Jovial berries but good to know about another source!
Smruti@herbivoreCucina
I have never baked using einkorn flour. Your biscuits look so beautiful with the peaches and blueberries.
The Wimpy Vegetarian
Thanks so much! I just started with einkorn several months ago, and really like the fact it's so much healthier than modern hybridized wheat.
Rita
So, please explain what einkorn flour is, where it's from, where it can be purchased...
The Wimpy Vegetarian
I've added links to a previous post where I talk more about it, and added links to the einkorn.com site which provides a lot of information. I'd added them before and was concerned about bombarding people, so I really appreciate your comment, Rita!! In a nutshell, it's the original wheat before it became hybridized. It's quite a bit healthier, and I've added a link to information on that. I've worked with Jovial einkorn flour, which I've found in Whole Foods, and right now I'm baking with Ancient Grains einkorn flour, which can be purchased off of amazon. I've included a link above. It's a subtle difference, but Ancient Grains has a brighter flavor, so with these biscuits for example, the peaches and blueberry flavors popped better than with Jovial. Hope that helps!
Sarah Reid, CNP (@jo_jo_ba)
I wish I could get einkorn here! Could I swap Kamut?
The Wimpy Vegetarian
I honestly don't know, Sarah. I haven't worked with kamut yet. Where are you located? Jovial sells einkorn in a lot of my local stores, but the Ancient Grains einkorn, which I prefer, can be purchased off amazon. I've added the links for this now in the post!
Sarah Reid, CNP (@jo_jo_ba)
I'm in the Toronto area. Will try a Kamut swap soon and let you know!
Pavani
Amazing biscuits and the addition of fruit sounds so delicious.
The Wimpy Vegetarian
Thanks so much Pavani!!
Wendy, A Day in the Life on the Farm
I love this flavor profile. Perfect biscuits for a summer feast.
The Wimpy Vegetarian
It screams summertime!!! Thanks Wendy!
Julie
These biscuits look delicious. I'd be in so much trouble if I had to adjust my baking for sea level or altitude! It sure don't look like you have a bit of a problem.
karen
Aaaaand, you used einkorn! At 6200 feet! These sound and look fabulous!
I know what you mean about deadlines, and I love the groups. And my husband thinks I'm crazy too.
Namita
Hello Susan, This is my firts visit to your wonderful blog and loved your vegetarian food, I am a vegetarian too and I loved to browse through your recipes. Your Biscuits are amazing. Here, stone fruit season is on. I would lke to try them out with wholewheat flour.. Can imagine the flavour of peaches 🙂
rocio
I did'nt know the einkorn flour . It's a great discovery .
These bizcuits with peache looks delicous .
Mayuri Patel
I've not made drop biscuits as yet and neither have I used einkorn. You're so right that participating in different groups challenges one to leave their comfort zone and try something new. Fruity drop biscuits look so tempting.
Cindy Kerschner
I see you posting einkorn recipes that look wonderful so I need to break down and try it!
Bakingyummies
It definitely sounds healthy, would love to try this if I can lay my hands on Einkorn flour in India.
Holly
I love a good biscuit and yours are lovely! I still haven't tried einkorn but it is on my list of things to attempt.
JoAnn
I just pulled these out of the oven 30 minutes ago and my husband and I just devoured two of them. They are so light and fluffy; it's hard to just eat one! I look forward to more of your recipes using Einkorn; I love that flour.
FYI - made with only white peache, 12 biscuits and took 25 minutes to cook.
The Wimpy Vegetarian
Thanks so much for your feedback! I'm thrilled that you and your husband like them so much!! I love Einkorn flour too 🙂