Birdseed buttermilk biscuits with cheddar cheese
Whole grains add crunch and nutty flavor to dishes. Here I use barley in a rich-tasting risotto with broccoli, millet in Cheddar-buttermilk biscuits and wheat berries in a flavorful chicken salad. These recipes may give you ideas for adding whole grains to pancakes, muffins, quick breads, soups, stews and casseroles.
Whole grains such as barley, millet and oat groats should be softened by soaking or cooking. Drained, they may be stored in a plastic bag five days in the refrigerator or a month in the freezer.
Place flour, baking powder, 1/8 teaspoon salt, onion, cheese, millet and butter in food processor fitted with metal blade. Mix until cheese and butter are coarsely chopped. Drizzle buttermilk evenly over mixture. Pulse until dough starts to clump together. Do not pulse longer than necessary. Dough will be very wet.
Transfer to well-floured board. Sprinkle top of dough with flour. Fold dough over and back onto itself until smooth, 3 to 5 times, adding flour as needed to keep it from sticking to board. Press dough to 1/2-inch thickness.
Cut with 2 1/2-inch round cutter. Transfer biscuits to greased baking sheet. Mix egg and 1/2 teaspoon salt with fork until lightly blended. Lightly brush tops of biscuits with egg glaze.
Bake at 400 degrees until golden, about 16 minutes. Transfer to wire rack. Cool at least 15 minutes before serving. (Can also be completely cooled, then frozen in an airtight plastic bag for 1 month. Let come to room temperature before reheating. Serve warm. Biscuits reheat best in microwave.)
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