Emmer Buttermilk biscuits
Emmer biscuits, who would have thought? I mean US biscuits, basically scones in the UK. I made these using stone-ground emmer flour which I sifted to around 93% extraction, meaning the largest bran bits were removed.
I used my standard biscuit recipe, which uses buttermilk for the liquid (I did add a small amount of sugar). I can get some really good, rich local buttermilk, but they would be nearly as good using cream or even milk.
This was purely an experiment, and to my surprise they turned out really good. Light and fluffy inside, a bit crisp on the outside. The flavor was strong and brighter than I think ordinary ww would have been. I've noticed that the flavor of einkorn and emmer, while strong, complement the taste of butter rather than overwhelming it, so buttered English muffins and now biscuits work well flavorwise.
I got confirmation of how good they are when I took some to my local bread bakery to share, something I sometimes do with interesting bakes. They flipped out over them - so it's not just me.
No picture - they didn't look like anything special, and now they are all gone.
TomP
Nice experiment. I recently tried scones (Australia) with 10% lupin flour. They are our favourite now. It was good to get some professional bakers feed back on your emmer. What percentage of the flour was the emmer?
Cheers,
Gavin
It was 100%, lightly sifted to remove the largest bran bits. Well, I worked in a little bit of (US) all-purpose flour when the dough turned out to be too wet, but that was only a little bit. I didn't have any more sifted emmer flour at that point.
TomP