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 egg
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.

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


ranji said...

my 1st time here...these biscuits look delicious..a great compliment with tea or coffee!!!

Hetal said...

Hi Claudia,didn't know that u had one more wonderful blog....its too good and healthy too.