Spent Grain Biscuits - By Chef Denise


  • 4 oz Low Carb Barely Barley Flour

  • 4 oz Brown Rice Flour

  • 4 oz Corn flour

  • 1 Tbsp Xanthan gum

  • 1 Tbsp Baking powder

  • 1 Tbsp Sugar

  • 1 Tbsp Salt

  • 125g unsalted cold butter, diced into small pieces

  • 1 egg

  • 2 cups sour cream

  • 2 cups buttermilk


  1. - In a medium sized bowl, mix flour, baking powder, sugar and salt

  2. Add butter to this flour mixture. Work the butter with your fingertips to brake it into very small pieces. Let it chill

  3. In the meantime, in a separate bowl using a hand blender, whip the egg, sour cream and buttermilk until smooth

  4. Pour wet mixture into the cold flour and butter mixture. Stir it gently with a wooden spoon. Shape it into a ball. Don't over work it

  5. Cover the dough with a plastic wrap and let it rest for at least 30 min or overnight

  6. Place dough onto a floured surface, sprinkle flour over it and with a rolling pin, roll dough into a 1” thick rectangle

  7. Fold dough in half, sprinkle flour again and repeat rolling and folding 2 more times

  8. Cut out 1” thick biscuits and place them on parchment paper

  9. Brush the tops with buttermilk and bake them in the oven on 450F for 20min.

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