Tonight's dinner is soup-and-salad; easy, warm and so tasty! I'm making Rhubarb-Lentil soup (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1734288), a favorite of mine, and even though rhubarb is technically out of season, I happened to freeze a bunch last summer! We will also be having whole grain biscuits and an easy spinach salad with feta and toasted pine nuts.
I have come up with a very tasty version of buttermilk biscuits, using whole grain barley flour instead of whole wheat. The barley gives a subtle flavor difference, not quite as nutty, but also lends a bit of tenderness to them. Enjoy!
Buttermilk Barley Biscuits
Mix together:
1 1/4 cups whole grain barley flour (Bob's Red Mill)
3/4 cup all purpose flour (so they're not too dense)
1 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
Cut 3 tbsp cold, unsalted butter into flour mixture until small crumbs.
Pour in 3/4-1 cup buttermilk (or you can use a combination of sour cream and milk, which is also great). Use less liquid if you'll knead and cut them out, or a little more for drop biscuits.
Bake in a 425 degree oven for 12-16 min. I get about 8 biscuits.
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