BUTTERMILK BARLEY BISCUITS
The best biscuits are often made with fine low-protein wheat flours. Whole-grain barley flour is also quite fine and low in gluten, so it creates a lovely, light biscuit that's a bit more wholesome than a biscuit made purely from all-purpose flour (we combine them in equal parts). This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 9 biscuits
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. In a food processor, pulse both flours, baking powder, baking soda, sugar, and salt, until just combined. Add cold butter; pulse just until mixture is the texture of coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk. Pulse just until dough is moistened, 3 to 4 times (do not overmix).
- Turn out dough onto a lightly floured surface and pat into an 8-inch square. Fold dough in half and use your hands to shape into a square again. Fold in half and shape into an 8-inch square, about 1 inch thick. Using a sharp knife, trim about 1/8 inch of dough from each side, then cut into 9 equal squares.
- Transfer biscuits to a parchment-lined baking sheet, spacing about 2 inches apart. Bake, rotating sheet halfway through, until biscuits are golden, 17 to 18 minutes. Brush tops with melted butter. Serve warm or at room temperature. (Biscuits are best the day they're made but can be kept in a single layer in an airtight container for up to 1 day.)
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Sonu badshah
[email protected]Meh.
ANTENEH SLISHIE
[email protected]The buttermilk barley biscuits were a bit dry for my taste. I think I might try adding a little more butter or milk next time.
Juwon Olokoobi
[email protected]Buttermilk barley biscuits? I was skeptical at first, but I'm so glad I tried them! They're delicious and so easy to make. I'll definitely be making these again.
Ashley Mahloch
[email protected]I've tried many buttermilk biscuit recipes, but this one is by far the best. The barley flour adds a unique flavor and texture that I love. I also appreciate that the recipe is easy to follow and doesn't require any special ingredients.
Kalayah Triplett
[email protected]These buttermilk barley biscuits were a delightful surprise! The addition of barley flour gave them a slightly nutty flavor and a wonderful texture that was both tender and flaky. I followed the recipe exactly and they turned out perfectly. They were