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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laura roman
[email protected]These biscuits are the perfect addition to any meal.
Tristin Labuschagne
[email protected]I've been looking for a good buttermilk biscuit recipe and I finally found one! These biscuits are delicious.
Joffie Stoffels
[email protected]These biscuits are so easy to make and they taste like they came from a bakery.
Nimra naz Nimra naz
[email protected]I made these biscuits with some leftover buttermilk and they turned out great. I'll definitely be making them again.
Dilan Fish
[email protected]I'm not usually a fan of biscuits, but these were really good. I especially liked the crispy edges.
Jugaro Khan
[email protected]These biscuits are perfect for a quick and easy breakfast or snack. They're also great for freezing and reheating later.
Md Tarazul Islam
[email protected]I made these biscuits for a brunch party and they were a hit! Everyone loved them.
Fazal Shaffi
[email protected]I wasn't sure how the barley flour would affect the flavor, but I was pleasantly surprised. These biscuits have a slightly nutty flavor that I really enjoyed.
Trevyn Pooler
[email protected]I've tried many buttermilk biscuit recipes, but this one is by far the best. The biscuits are flaky and moist, with a perfect golden brown crust.
Sandra Reyneke
[email protected]I've never made biscuits before, but these turned out great! The buttermilk and barley flour gave them a unique flavor and texture.
Frans Ndalikokule
[email protected]These biscuits are so good, they disappeared in minutes! I'll be making them again and again.
lilian anyanwu
[email protected]Easy to follow recipe and the biscuits came out perfect. I used half whole wheat flour and half all-purpose flour and they were still light and fluffy.
claire monk
[email protected]These biscuits were fluffy and delicious! I added some fresh herbs from my garden and they turned out amazing. Will definitely make these again.