These biscuits are sublime. They have the sort of nutty flavor of the barley flour and they also have a bit of crunch from the cornmeal. For the cornmeal, I used a version of polenta which wasn't finely ground. I love the texture it gave to the biscuits.
You're supposed to pat out the dough and cut your biscuits into circles, but since the dough was so wet, I just did drop biscuits.
The recipe is from the King Arthur Whole Grains Baking Book.
3/4 cup barley flour
1/2 cup unbleached all purpose flour
3/4 cup whole yellow cornmeal
1 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 cup cold, unsalted butter, cut into small pieces
3/4 cup buttermilk
Melted butter or milk for brushing the tops (optional)
Preheat the oven to 400f. Lightly grease a baking sheet, or line it with parchment paper.
Whisk together the flours, cornmeal, sugar, baking powder, baking soda and salt in a large mixing bowl. With a fork, two knives, a pastry cutter, or a food processor, cut in the butter until the mixture resembles coarse crumbs.
Whisk together the egg and buttermilk in a small bowl or large measuring cup. Add, all at once, to the flour mixture, and blend lightly and quickly with a fork until the mixture is evenly moistened.
Turn the dough out onto at floured work surface, and using a bench knife or dough scraper, fold the dough over on itself three or four times until it comes together.
Bake until the tops are golden brown, 20-23 minutes. Remove from the oven and serve warm.