The experiment in einkorn continues! I've been in the mood for biscuits lately, so I thought that was the perfect excuse to do further experimenting with the all-purpose einkorn flour that I mentioned last month. I started with a base recipe that I'd saved from the November issue of Cooking Light magazine, when best intentions of adding it to my Thanksgiving menu fell through.
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.