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

- In a medium sized bowl, mix flour, baking powder, sugar and salt
- Add butter to this flour mixture. Work the butter with your fingertips to brake it into very small pieces. Let it chill
- In the meantime, in a separate bowl using a hand blender, whip the egg, sour cream and buttermilk until smooth
- 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
- Cover the dough with a plastic wrap and let it rest for at least 30 min or overnight
- Place dough onto a floured surface, sprinkle flour over it and with a rolling pin, roll dough into a 1” thick rectangle
- Fold dough in half, sprinkle flour again and repeat rolling and folding 2 more times
- Cut out 1” thick biscuits and place them on parchment paper
- Brush the tops with buttermilk and bake them in the oven on 450F for 20min.