Buttermilk Barley Biscuits

Martha Stewart's best biscuits. Taken from her new cookbook "A New Way to Bake."

Photo by Oral W.
Adapted from marthastewart.com
Buttermilk Barley Biscuits
Photo by Oral W.
Adapted from marthastewart.com
Buttermilk Barley Biscuits

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

9

squares

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

9

servings

Adapted from marthastewart.com

Ingredients

  • See below.

Directions

1. Preheat oven to 450 degrees F. 2. Combine 2 cups all purpose flour, 2 cups barley flour (like Bob's Red Mill Stone Ground Barley Flour), 2 Tbsp sugar, 4 tsp baking powder, 2 tsp coarse salt and 1/4 tsp baking soda in a food processor. Pulse until just combined. Add 2 sticks (1 cup) cold unsalted butter, cut into pieces; pulse just until mixture is the texture of coarse meal, with a few pea-size pieces of butter remaining. Add 1 1/2 cups cold buttermilk. Pulse 3-4 times or just until dough is moistened (don't over-mix). 3. Turn out dough onto a lightly floured surface; pat into an 8" square. Fold dough in half, using your hands to reshape into a square. Fold in half again and shape into an 8" square, about 1" thick. Using a sharp knife, trim about 1/8" from each side, then cut into 9 equal squares (I cut them smaller - about twice the number). 4. Place squares 2" apart on a parchment lined baking sheet. Bake 17-18 minutes or until golden, rotating sheet halfway through. Brush tops with 3 Tbsp melted butter. Serve warm or at room temperature.

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