Tuesday, May 20, 2008
RECIPE ~ Fluffy Buttermilk Biscuits
Usually baked goods using non-wheat flours come out more dense, but in these biscuits, using barley flour, ghee and buttermilk, they come out fluffy and light. Delicious with a little honey fresh out of the oven!
1 cup barley flour
1/4 cup ground flax seeds
2 tsp baking powder
1/2 tsp salt
2 Tbsp ghee (or butter)
2/3 cup buttermilk
1 Tbsp brown rice syrup
pumpkin seeds (optional)
Preheat the oven to 375 F.
In a medium bowl, combine the flour, flax, baking powder and salt. Add the ghee and work in with your fingertips until there are no more little clumps. Into a measuring cup, pour the buttermilk and beat in the egg and brown rice syrup until homogenous. Mix liquid into flour without overworking. Drop by large spoonfuls onto a lightly greased cookie sheet. Top with a sprinkling of pumpkin seeds (if using, or sprinkle with cinnamon and brown sugar, or a few fresh blueberries, whatever sounds good to you) and bake for 15-20 minutes until golden brown.
Makes 6 biscuits.
FOR INDIVIDUAL DOSHAS
VATAS choose wheat, oat, or rice flour instead of barley
PITTAS replace buttermilk with diluted plain yogurt
KAPHAS reduce ghee to 1 Tbsp; replace buttermilk with diluted yogurt and replace brown rice syrup with fruit juice concentrate or just leave it out