I have been really enjoying experimenting with millet. I have been amazed at what I can do with it. One of the things that I really appreciate about this grain is how UN-whole grainy it is in baked goods. It is much lighter in texture and taste than whole wheat would be. It can almost taste like cornmeal.
But that’s not to say that a millet baked good would be the same as a wheat baked good. For example, these millet biscuits are 100% whole grain, yet manage to have a pretty light texture. But they don’t hold their structure very well since millet does not contain gluten. This means that they spread quite a bit, so they are thinner than normal biscuits and more crumbly. They aren’t easy to split either, so I eat them plain or with butter spread on the top. All to say, enjoy these as something different and don’t try to make them the same as a wheat biscuit. I made a batch of these which we enjoyed with different meals.
Soup, also, just doesn’t seem to taste as good without something to dip in to it.
In a Jane Austen movie, I noticed in one scene how they sat at a large rustic wooden table loaded with cold cuts, breads and mustards for a casual lunch. I realized what a easy lunch that would be! Here is my half eaten, Austen inspired, lunch plate. Cold pot roast, whole grain mustard and my millet biscuit.
These aren’t soaked, but I will develop a soaked biscuit recipe soon. These will always make a nice last minute biscuit.
Buttermilk Millet Drop Biscuits
2 cups millet flour
3 teaspoons of baking powder
1 teaspoon of salt (1/2 teaspoon if using salted butter)
6 tablespoons butter, cut into small cubes (I love Kerrygold)
3/4 cup buttermilk
Preheat oven to 425
Grease a cookie sheet
Combine first three ingredients, stir well to combine (no lumps!), rub the butter into the dough with your fingers, or cut in with forks/knives until the mixture is well combined and the butter is the size of peas. Stir in the buttermilk and eggs. Drop in rounded spoonfuls onto sheet (I make 12).
Bake for 10-15 minutes, until edges are slightly browned. Remove from pan right away with a thin metal spatula. (Careful! They are a little crumbly! They will not be quite as crumbly once they have cooled.) Serve with butter, honey, or jam.
Latest posts by KimiHarris (see all)
- Good Reads and Good Eats 1/24 - January 24, 2015
- Lemony Greek Beef and Rice Lettuce Wraps (or Rice Bowl) - January 23, 2015
- Pennywise Platter Thursday 1/22 - January 22, 2015