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. You may want to top with a sprinkling of pumpkin seeds (if using, or sprinkle with cinnamon and raw 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

Isn't this recipe fantastic?  I think so!  I followed Canada-based foodie, Claudia Davila, for years, preparing  and sharing her recipes with my followers.  When I finally contacted her to tell her how much I love her food stuff, it dawned on me that I could share her recipes right here with you!  Magic happens when we share the light!

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