Dinner
Plumcot Farro Salad
50 min
Ingredients:
For shortcakes
3 1/2 cups of all-purpose flour1/2 tsp. of cinnamon
1 tbsp. of honey
1 tbsp. of baking powder
1 cup of unsalted butter, cold & shredded
1 cup of buttermilk & more for brushing biscuits
For fruit
5 plumcots, thinly sliced1 tsp. of cinnamon
1/4 tsp. of ground ginger
3 tbsp. of honey
zest of one lemon
juice of 1/2 lemon
Steps:
Step 1
Preheat oven to 400℉ and line baking sheet with parchment paper.
Step 2
In a large bowl add flour, cinnamon, honey, baking powder and whisk to combine. Using a grater, shred in cold, unsalted butter to the flour mixture. Shredding the butter will make it easier to incorporate to the flour mixture.
Step 3
With your hands, or a pastry blender, combine the butter with the flour until small crumbs have formed and the dough is no longer sticky. Add in buttermilk and mix until just combined. Roll dough out into a 1-inch rectangle and cut into 8 squares. Place squares evenly on the baking sheet and brush tops with buttermilk. Bake for 18 to 20 minutes or until tops are golden brown.
Step 4
While biscuits are baking, in a large bowl toss together plumcots, cinnamon, sugar, ginger, honey, lemon zest, and lemon juice. Let fruit marrinate while biscuits are baking.
Step 5
Once biscuits have cooled, slice down the middle and serve with a scoop of the marinated plumcots and juice.
