Buttermilk Barley Biscuits Recipes
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).
Recipe From marthastewart.com
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 9 biscuits
Number Of Ingredients 8
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