This and That

My experimental Einkorn flour biscuits did not go to waste.  We enjoyed (or I should say my husband) them with some freshly canned, reduced sugar strawberry jam.  Very good!  I will keep working on this recipe, and make them larger for breakfast sandwiches (although we do prefer a homemade muffin).  Einkorn didn't work out for English muffins. They would deflate so easily when I would move them from the tray to skillet.

During my internet searching, I've been looking at buying a new apron.  I do have a sewing machine, but the drive to sew one on my own is just not there.

(source:  Amazon)

I really like this style of the criss-cross back vs. ties.  Also, called Tessuti style.  I do like the two pockets too.  I see that some Etsy sellers have some online as well.  Just not sure on fabric/color.  Do any of you use aprons of this style?  Do you like them better than the ones that tie?  Does anyone here make and sell them?

I have totally ruined one apron, so it's dubbed solely for tomato patch work.  I have ruined so many shirts, with the green tomato stain, that you get while working around a tomato plant.  It's pathetic.  We have reduced the tomato plants, but the apron will come in handy for that work, and save my shirts from stains.

I did some more internet surfing, watched some Youtube tutorials, hand wrote a pattern, and started a smaller project for my on-the-go project.  I used to keep supplies for hot pads for this project bag, but I have too many of those in storage.  Anyway, I'll be back to show you that soon.  Oh, and it uses yarn I already have too.  Big bonus for me, ha ha!

I had to hand write the pattern, due to our  Microsoft Word on the computer expiring.  Apparently, the license is no good, and we installed it way back in the day when the kids were in high school.  I guess that is on the shopping list, as I use it very often.  Darn it all.  I use it to print labels, tags for crochet/knit packaging, print recipes, write letters, store patterns on the computer, write lists, and whatnot.  I'm cringing at how much it will cost us.  I mean, everything is so high priced right now.

The sun is shining today.  Thankfully, the rain is rotating with some sun as well, but we are definitely having a cooler June.  Actually, I am thankful for that.  We do not have AC in all of the house yet.  

I'll be honest, I am feeling a bit better, but not completely back to normal.   I'm going to take the rest of the week off of blogging.  I know, shocker, right?   I'm lacking interesting/homesteading content right now anyway.  If the weather is good outside today, I may soak in some porch time, but then again pollen is high right now.

Buttermilk Biscuits ~ The Biscuit Experiment ~ Einkorn Flour Biscuits

 I apologize in advance.  I printed this recipe from a blog I follow, but failed to write down which blog.  It was a while ago too.   You know me, I'm a sucker to try a new recipe.

I gave the recipe a try, and here is how mine turned out. These baked pretty well, considering my baking powder was expired (gulp).  I haven't been doing much baking around here lately.

These were delicious freshly baked, but next day very dense.  Good, but the white flour is not good on our meal plan. 

So....

I played around with einkorn flour the other day.   Einkorn will not spike my husband's blood sugar levels. I see that Jovial has a drop biscuit recipe, but it calls for a full TBSP of baking powder (?) and maple syrup.

If you make einkorn biscuits without any sugar, please tell me how you make yours and if I need to change anything.

I prefer to use recipes directly from Jovial, but they only have two biscuit recipes on their site.

Here is what I did:

Einkorn Biscuit Trial #1

2 1/2 cups all-purpose einkorn flour

1 1/2 tsp. baking powder

1/2 tsp. salt

8 Tbsp butter (see note below), cold (organic)

3/4 cup milk, cold (I used organic whole milk)

I did my typically biscuit mixing, but with einkorn I like to sift it, so I sifted it with the baking powder and salt.  I cut in the butter with a pastry blender, then added the milk.  I only knead until it's all together, then I cut with a biscuit cutter.  I did these with a 2 inch.

Baked at 400°F for about 17-18 minutes.

They came out crispy on the bottom and a teensy crispy on the sides/top, but the center was soft.

Should I make any changes?  Add more milk, cut back on flour, change the baking powder amount?  The Jovial recipe for their drop biscuits calls  for 2 cups flour and 1 Tbsp baking powder and some cream of tartar.

Also, is there a way to still get a nice biscuit without baking powder?  Another healthier way to get that rise in the biscuit?

Baking soda and cream of tartar?

Buttermilk and baking soda?

Any ideas?

Note:  I either cube my butter and put in the fridge to keep cold, or put the butter in the freezer, then grate it for biscuits.  I have also grated it first (which does make a greasy mess on your hands, but works too), then froze the grated bits.

Results:  My husband said, "well, their biscuits" ha ha!  Not the best tasting, but a healthy alternative for when we have biscuits and sausage gravy (which is not very often).