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Buttermilk Barley Biscuits

By

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

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Buttermilk Barley Biscuits 2 Pictures

Ingredients

  • See below.

Details

Servings 9
Adapted from marthastewart.com

Preparation

Step 1

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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