Barley Biscuits
Aug. 2nd, 2013 05:10 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksBarley Biscuits
recipe from the Weiser Idaho Seventh Day Adventist cookbook
1 to 1 ½ c. organic Barley flour
½ to 1 c. organic all-purpose flour (depending on how much barley used)
2 tsp. non-aluminum baking powder
½ tsp. salt
6 Tbs. Grape seed, Olive, or Coconut oil
1 c. Soy milk (or any milk you desire)
Preheat oven to 450 degrees. Lightly grease a cookie sheet and set aside.
Combine dry ingredients in a bowl. Combine wet ingredients and stir into the dry ingredients. Stir just until the dough leaves the sides of the bowl and don’t worry about its lumpy appearance. Roll out onto a floured counter and cut as desired. Bake for 15-20 minutes, until lightly brown.
Note: If dropped biscuits are preferred, increase milk by 1/3 c. Instead of rolling out, drop the dough by spoonfuls directly onto greased cookie sheet.
recipe from the Weiser Idaho Seventh Day Adventist cookbook
1 to 1 ½ c. organic Barley flour
½ to 1 c. organic all-purpose flour (depending on how much barley used)
2 tsp. non-aluminum baking powder
½ tsp. salt
6 Tbs. Grape seed, Olive, or Coconut oil
1 c. Soy milk (or any milk you desire)
Preheat oven to 450 degrees. Lightly grease a cookie sheet and set aside.
Combine dry ingredients in a bowl. Combine wet ingredients and stir into the dry ingredients. Stir just until the dough leaves the sides of the bowl and don’t worry about its lumpy appearance. Roll out onto a floured counter and cut as desired. Bake for 15-20 minutes, until lightly brown.
Note: If dropped biscuits are preferred, increase milk by 1/3 c. Instead of rolling out, drop the dough by spoonfuls directly onto greased cookie sheet.
