Biscuits will teach you to have a smooth hand. too much handling and they are tough or don’t rise. the key is to only do just enough each step of the way. i like to incorporate just a bit of coconut oil which helps the biscuits keep their shape and remain fluffy without adding any flavor (think vegetable shortening, only healthy). the combo of barley and buttermilk is a rustic, old-world celebration. i suggest you use sprouted flour, though you could do this recipe with regular flour if that's what you have on hand.
buttermilk and barley biscuits
1 cup sprouted whole wheat flour
1 cup sprouted barley flour
1/4 tsp baking soda
1 Tbl baking powder
1 tsp salt
5 Tbl butter, cold unsalted
1 Tbl coconut oil, cold
1 cup buttermilk
Line a baking sheet with parchment paper and turn the oven to 425.
Add the flours, baking soda, baking powder and salt to a bowl, either by sifting or whisking to incorporate.
Chop the butter into small chunks, less than 1/2”. cut the butter and coconut oil into the flour mixture with a pastry cutter or working it between your fingers. move with efficiency to keep the butter and flour cold. you’ll want the butter between pea and rice size.
Stir in the buttermilk with a spatula to achieve a sticky dough, add a bit more buttermilk if necessary. dump the dough out onto a floured surface and pat out to a 1/2” thickness. fold the dough in half and then in half again and gently pat out to 1” thick. with a biscuit cutter or a knife, cut the dough out and place on the lined cookie sheet. if you want tall biscuits with soft sides place them close enough to touch, for biscuits that are a bit shorter and crispy on the sides leave at least a 1/2” between the biscuits on the baking sheet.
Bake for 10-12 minutes until the tops are golden brown. remove from the oven and let cool for a few minutes before transferring to a wire rack. enjoy these wholesome tasty treats slathered in butter and jam, topped with cheese, or crumbled into your favorite soup.