Рецепт Einkorn Drop Biscuits with Peaches and Blueberries | #BreadBakers

by Susan Pridmore

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 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. 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   Print Prep time Cook time Total time   Author: Susan Pridmore Recipe type: Bread Serves: 11 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! 3.5.3208   #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! 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