Chorizo Barley Biscuits

Summer farmer markets are still kicking and they have amazing choices and variety this time of year. Many stone fruit, like peaches, nectarines, and apricots, are ripe which means it’s time to start thinking about baking. Delicious, delicious baking. When the cool breezes of autumn begin blowing be prepared with a hearty and healthy biscuit recipe to impress […]

Food + Drink Cooking and Entertaining Kasper Casey

This article was published on August 21st, 2014

Chorizo Barley BiscuitsSummer farmer markets are still kicking and they have amazing choices and variety this time of year. Many stone fruit, like peaches, nectarines, and apricots, are ripe which means it’s time to start thinking about baking. Delicious, delicious baking. When the cool breezes of autumn begin blowing be prepared with a hearty and healthy biscuit recipe to impress your friends, family, and partners (or soon to be partners).

This tasty recipe is quick and easy to throw together and has a long fridge life. Bake off a big batch and have it on hand for snacking, packing, and more snacking. You can serve it as wedges with breakfast, pair it with fresh corn chowder, or heat it up in the oven and indulge in some buttery goodness.

The secret to nailing this recipe is to BBQ or grill the stone fruit beforehand. Just slice your fruit in half, remove the pit and grill the exposed inside of the fruit. Grilling stone fruit really brings out the flavours, makes it more juicy, and gives it a bit of a smokey-campfire-cabin-in-the-woods flavour.

Here’s what you’re going to need:

  • 1 1/4 cups barley flour
  • 1 1/4 cups all-purpose flour
  • 1/2 cup diced chorizo sausage
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup butter, melted
  • 2 stone fruit (nectarines, peaches, etc) grilled and diced

Preheat the oven to 425°F. Combine the flours, sugar, baking powder, baking soda, and salt in a medium sized bowl and whisk to mix it well. Stir in the buttermilk, melted butter, and chorizo and beat briskly until mixed and smooth. Grease a 9×9 baking dish. Split the dough into two equal sized balls. Press one of the dough balls equally into the base of the baking dish. Spoon the grilled stone fruit on top and spread evenly. Press the second ball of dough onto the fruit layer, making a biscuit sandwich. Bake for 25-30 minutes until lightly golden.

Easy and delicious. Try it with a side of yogurt.

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