These are simple drop biscuits that I like to use as a base for strawberry shortcake or under a tasty gravy. They are not a light, fluffy, Pillsbury pop-out-of-a-can biscuit copy. They aren’t bricks, either, but are full of whole-grain goodness that gives sturdiness to a simple meal of strawberry shortcake. (Whole wheat flour ~ I especially like King Arthur’s white whole wheat flour ~ can be substituted for the barley and coconut flours, though you may wish to decrease the milk and baking powder a little.)
I like drop biscuits, because I’m more likely to make them if I don’t have to roll out dough and clean up the counter afterward. Some people are really into the process of making food ~ and I applaud them. We need those chefs and marvelous in-depth homemakers/bakers/cooks. I love to cook and love good tasting food, but if it takes too long to make, I tend to skip it entirely! There are just too many things clamoring for my time. When I learned that my family didn’t notice a difference in drop biscuits vs. rolled-out ones, I never rolled out another biscuit.
The 2 biscuits pictured show 2 options – spooning up and treating the dough like a huge drop cookie (left), or taking that same amount of dough in damp hands and forming it slightly into a smoother, somewhat formed biscuit (right.) If you use more dough, you can form the biscuit so that it has a higher profile so that it can be split in half more easily. I am going to do that next time.
Barley Flour Biscuits (wheat free)
- 1 1/2 c. barley flour
- 1/4 c. coconut flour
- 1 T. baking powder
- 3/4 tsp. salt
- 1 T. evaporated cane juice crystals (optional – use for shortcake biscuits)
- 1/4 c. coconut oil OR 1/2 of an Earth Balance vegan buttery stick
- 1 c. non-dairy milk
Preheat oven to 450° and cover cookie sheet with parchment paper.
Combine dry ingredients in a bowl. Cut in coconut oil (if it is warm at your house and the oil has liquified, you can either harden it up in the refrigerator before hand, or you can melt it and whisk it into the non-dairy milk that has been brought to room temperature) OR vegan butter substitute into the flour mixture with a pastry blender until everything begins to look a bit crumbly and like there are tiny clumps that easily break apart when mashed with the blender. Stir in the milk all at once with a fork, making sure that you get the flour in the bottom of the bowl that tends to hide there. It will look way too runny at first, but it will firm up.
Drop or form into approximately 10 biscuits on the prepared cookie sheet. Bake for 10-12 minutes, or until firm and the bottoms are golden brown. Serve right away under gravy, or cool for strawberry shortcake.