Barley Biscuit Recipe
This recipe for barley biscuits makes delicious drop biscuits without wheat or any animal products.
Here's a text file you can download and print with single, double and triple barley biscuit recipes. Fold it up like a letter, so only one recipe shows at a time.
Preheat your oven to 425 degrees F. (For biscuits, not for pizza crust!)
1 cup Arrowhead Mills Barley Flour (available at health food stores, and in the health food section of some supermarkets)
1/4 teaspoon salt
1 Tablespoon granular lecithin (available at health food stores; optional, but adds a nice flavor and texture)
1 teaspoon baking powder
1 tablespoon olive oil
1/2 cup water
Stir dry ingredients together. Blend in oil with pastry blender or two knives. With fork or spoon, gently mix in water. Drop by spoonfuls onto oiled baking sheet. Bake 15 minutes. (Skip these last two instructions if making pizza crust!)
A triple barley biscuit recipe makes 2 pie-pan pizza crusts for our vegan pizza.
Here are the quantities for a triple recipe:
2 cups barley flour
3/4 teaspoon salt
3 tablespoons granular lecithin
3 teaspoons (1 tablespoon) baking powder
3 tablespoons olive oil
1 1/2 cup water
If you're making pizza crust, don't bake this into biscuits! Follow the directions on the vegan pizza page.