Marion Cunningham's Buttermilk Barley Biscuits
I hope you never tire of my posting gems from The Breakfast Book. I sure love making them! Honestly, they are spot on every time, never a miss.
Here we have a biscuit made with barley flour, which has a rich nutty taste and is a powerhouse of nutrition. Serve these biscuits warm with some cream cheese and your favorite homemade jam. For breakfast, for a snack, for tea....any time. You can freeze them too. They're flatter than most biscuits (you don't need to slice them open, just slather cream cheese and jam on top), but are amazingly flavorful and so good for you. No wonder all of Marion Cunningham's recipes are treasures!
Buttermilk Barley Biscuits
From The Breakfast Book
1 1/4 cups barley flour
1 1/4 cups all purpose flour
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1/4 cup (1/2 stick) melted butter
Preheat oven to 425. Line a baking sheet with parchment paper.
Mix the flours, sugar, baking powder, baking soda and salt in a mixing bowl. Stir in the buttermilk and beat until smooth. Then add the melted butter. Blend well.
Dust a board with flour and roll out the dough to about 1/4 inch thick. Cut with a 2 or 2 1/2 inch cookie cutter and place on the parchment paper. They don't rise much, so you can place them close together. Prick each with a fork three times. Bake 10 to 15 minutes or until lightly golden. Serve warm with cream cheese and your favorite jam.