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The best biscuits are often made with fine low-protein wheat flours. Whole-grain barley flour is also quite fine and low in gluten, so it creates a lovely, light biscuit that's a bit more wholesome than a biscuit made purely from all-purpose flour (we combine them in equal parts). This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).

Martha Bakes, Episode 801

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Credit: Jonathan Lovekin

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Yield:
Makes 9 biscuits
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Ingredients

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Directions

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  • Preheat oven to 450 degrees. In a food processor, pulse both flours, baking powder, baking soda, sugar, and salt, until just combined. Add cold butter; pulse just until mixture is the texture of coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk. Pulse just until dough is moistened, 3 to 4 times (do not overmix).

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  • Turn out dough onto a lightly floured surface and pat into an 8-inch square. Fold dough in half and use your hands to shape into a square again. Fold in half and shape into an 8-inch square, about 1 inch thick. Using a sharp knife, trim about 1/8 inch of dough from each side, then cut into 9 equal squares.

  • Transfer biscuits to a parchment-lined baking sheet, spacing about 2 inches apart. Bake, rotating sheet halfway through, until biscuits are golden, 17 to 18 minutes. Brush tops with melted butter. Serve warm or at room temperature. (Biscuits are best the day they're made but can be kept in a single layer in an airtight container for up to 1 day.)

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