The original recipe used spelt flour, and I thought since spelt and einkorn were so similar (and sometimes used interchangeably), that maybe this recipe would translate well. I did change things up a bit by adding fresh rosemary and that elusive thing known as leftover bacon to the mix.
Since einkorn flour does seem to take longer to absorb liquids, it seemed like the recipe might not work at first. Once you've stirred in the flour as much as you can, you will switch to your hands and finish incorporating it by kneading it a few times—not enough so that your pebbles of butter melt away (because they add big, beautiful pockets of buttery goodness in the final product), but enough that everything holds together and no dry spots remain.
So, how did they turn out? ERMAGERSH! They were so tender and butter, with that beautifully rustic and craggy look that I love. I enjoyed them for breakfast, and again later in the day alongside dinner.
But I did notice one thing—and it's a big thing. As buttery and tender and delightful as they were the day they were made, they turned dry and dull and oddly flavored only one day later. I was a bit sad. My only guess is that the einkorn flour, though baked, continued to soak up all of those buttery pockets that made them so perfect the first day.
Curious to see where Lora's experiments took her this month? Head over to Savoring Italy to check out her Sourdough Einkorn Bread!
About The Einkorn Experiment:
Join me and Lora of Savoring Italy on the 15th of each month as we experiment with einkorn. Thank you to einkorn.com for providing us with their quality whole grain ancient einkorn wheat berries and all-purpose organic einkorn flour to use in our endeavors. Click here for more einkorn recipes.
yield: 16
Bacon Rosemary Einkorn-Cornmeal Biscuits
prep time: 10 MINScook time: 12 MINStotal time: 22 mins
Cornmeal adds a little crunch to these rustic, craggy, tender biscuits that are studded with bacon and infused with the essence of rosemary.
INGREDIENTS:
- 11.25 ounces all-purpose einkorn flour
- 2 ounces medium-grind cornmeal
- 1 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 8 slices cooked bacon, roughly chopped or crumbled
- 1 tablespoon finely chopped fresh rosemary
- 4 ounces (8 tablespoons) chilled, unsalted butter, cut into pieces
- 1 cup buttermilk, cold
INSTRUCTIONS:
- Preheat oven to 450° F. Line a baking sheet with parchment paper.
- Combine einkorn flour, cornmeal, baking powder, baking soda, salt, bacon, and rosemary in a large bowl; whisk to combine. Scatter in the butter and use a pastry blender (or 2 butter knives or your fingers) to cut in the butter until you have large, coarse crumbs. Use a wooden spoon to stir in buttermilk until just combined.
- Turn dough out onto a lightly floured work surface. Using wet hands, knead a few times, until dough just comes together. Pat into a rectangle that measures 10" x 8". Cut into 16 squares, and place evenly apart on the prepared baking sheet.
- Slide into hot oven and bake for 12-14 minutes, until golden. These are best eaten the same day they are made.
©All Roads Lead to the Kitchen. Adapted from the Whole Grain Spelt and Cornmeal Biscuits in Cooking Light Magazine, November 2016.
Created using The Recipes Generator
