This month's feature: biscuits! Not only because they are the perfect summer baking project (pair with the berry or stone-fruit of your choosing) but also because we are reminiscing on a time when we could all be together. Last summer we reveled in the company of friends and co-workers, sharing food and baking tips while we tested out the same biscuit recipe on seven different flours.
The crowd favorite was the einkorn biscuit by almost unanimous consensus. The tangy flavor of the einkorn worked perfectly for a buttermilk biscuit.
For many of us, much of the joy in cooking and baking comes from sharing a meal. Though we can't be gathering around a plate of biscuits for now, we hope you are practicing at home, experimenting, and learning.
When we are able to reunite, there will biscuits aplenty. We'll all have a better understanding of the perfect fat to flour ratio for spelt, frederick, and einkorn, and the berries will taste that much sweeter.