Comments on: Rustic Buttermilk Millet Drop Biscuits

By: Parivaraj

Parivaraj — Tue, 03 Nov 2009 12:33:52 +0000

I live in India and am a ‘guru’ on millet and guar. My latest project is diabetic biscuits. I buy millet seeds, they are very small. soak and germinate, dry after germination (sprout) and grind that into flur with a small kitchen blender – increases nutritional value. GUAR is not just a binder but is very important to ‘absorb’ sugar in food/digestion. BUT you shouldn’t use more than 2% in relation to millet. Margarine is good but one needs to know that the poild are not hydro etc. Thank you

By: micki

micki — Mon, 12 Oct 2009 21:02:55 +0000

Hi Kimi, I just found your Millet biscuit recipe last night, and made two batches today. It is are so wonderful. I used one cup millet and one cup oat bran and a little honey, plus a tablespoon of homemade chili seasoning powder. They aren’t fragile at all and if you put mayo on the bottom they are perfect for sandwiches or hamburger buns. I am going to but these into freezer bags and into the freezer. Thank you so much for sharing….

By: Ronnie

Ronnie — Sun, 11 Oct 2009 19:09:41 +0000

A great way to buy (inexpensive) millet flour is at you local Indian/South Asian market. The ladies who staff my store are amazingly helpful and patient answering all my questions. Millet flour is Bhajri Flour and is sold for about 1/4 the price you would pay in the health food store. You can buy it in packages from 1lb all the way up to 25lbs. It is a whole grain flour, however, so unless you use it within a couple weeks, it should be kept in the refrigerator or freezer. I get it 5lbs at a time because I don’t go to the Indian store very often and put it in the corner of my freezer in a tall square blue glass container that seals tightly. Blue blocks light that would cause nutrients to deteriorate. It keeps virtually indefinitely.

By: Johanna

Johanna — Tue, 01 Sep 2009 23:49:41 +0000

These are very good! I cannot have buttermilk due to mold allergy. But these biscuits, made with regular milk and cooked in a glass baking dish, taste just like cornbread. Since we are allergic to corn, we are loving this discovery! Thanks for the recipe.

By: Rachael

Rachael — Mon, 08 Jun 2009 14:44:05 +0000

These biscuits are heavenly! I served them with black eyed peas and roasted broccoli/cherry tomatoes. Then, I served them again for breakfast with butter and honey. They are so versatile! The only modification that I made was adding 1/2 tsp baking soda in addition to the 3 (scant) tsp baking powder. I did this because I have read that it is a good idea to use a little soda in recipes that involve buttermilk. They turned out just perfect. Thank you!

By: KimiHarris

KimiHarris — Sun, 19 Apr 2009 02:35:39 +0000

Hi Linda,

You can find it at many health food stores here in the US, and I’ve even found it at regular store’s too in the bulk section. Ask around! If you can’t find it locally, you could try ordering it online too. Best of luck!

By: linda

linda — Sat, 18 Apr 2009 20:51:45 +0000

I have just been diagnosed as having an intolerance to glutten and have been advised to eat millet, but am unable to find where to buy it. Please can you assist
Many thanks

By: Day 3 in Shannon’s Kitchen | Happy to be at Home

Day 3 in Shannon’s Kitchen | Happy to be at Home — Wed, 18 Feb 2009 03:22:53 +0000

[...] For my husband and toddler I made yogurt-blueberry-banana smoothies. For myself I made a yogurt-blueberry-coconut oil smoothie. Coconut is such a great food – it increases your metabolism, keeps you feeling full while eating less and is an antifungal to boot. It’s also great as a moisturizer. I’m not joking when I say that sometimes I cook and moisturize at the same time. Anyways, after a quick clean up we were out of the kitchen until mid-morning. That is when I used our grain mill to grind up some millet flour for rustic buttermilk millet drop biscuits. [...]

By: Ellie Raduns

Ellie Raduns — Wed, 28 Jan 2009 22:22:32 +0000

Thank you so much for this amazing page! I love it! I spent so much time flipping through it! I too am a Sally Fallon, Nourishing Traditions nut! It completely revolutionized my kitchen!

I have a similar blog, but I wanted to let you know that this recipe works wonderfully with yogurt instead of buttermilk too! I know in the winter I don’t have milk available and I stick with Hawthorne Valley yogurt for a grass fed dairy solution. Anyway, They tasted great. I am working on a solution for soaking. If i find one, I will re-post. If you have gluten allergies, I have a millet pancake recipe on my blog that is super tasty! Along with some muffins!

Thank you again for your time, from one NT mamma to Another!

By: My Year Without

My Year Without — Tue, 16 Sep 2008 23:13:00 +0000

I was craving a good biscuit recipe to go with my CSA vegetable minestrone soup, and decided to go online and look for millet biscuits. Your blog was the first to pop up! I thought that was so funny because Nourishing Gourmet remains on my own list of blogs that I read.

Anyway, great biscuits. Millet flour is definitely worth experimenting with.