Barley Biscuits

Barley is one of the world's oldest cultivated grains, with archaeological evidence dating back more than 10,000 years. Highly nutritious and versatile, barley contains important vitamins, minerals, and fiber, particularly beta-glucans, which help regulate cholesterol. While commonly used in soups, stews, and brewing, barley can also be ground into a flour, which has historically served as an alternative to wheat flour during times of scarcity.

This particular recipe comes from Wheatless Breads and Cakes, published by the U.S. Department of Agriculture in 1918 as a response to rationing during World War I. The government encouraged Americans to reduce wheat consumption so that more could be sent to Allied troops and civilians overseas. Publications like this helped homemakers adapt their cooking to support the war effort; they often included the slogan, “Food Will Win the War.”

The barley biscuit recipe here is remarkably simple, requiring just five ingredients: barley flour, salt, fat (likely lard or butter in that era), baking powder, and milk. The preparation follows traditional biscuit-making techniques–sifting dry ingredients, incorporating fat, and adding just enough liquid to form a soft dough. The biscuits are rolled to a generous three-quarter inch thickness, cut with a cookie cutter, and baked in a hot oven.

The recipe notes that this same dough makes “a very good” shortcake base, which was important. Such versatility was essential during a time when homemakers needed to maximize limited ingredients. These humble biscuits represent not just a tasty bread alternative, but also the home front's contribution to the war effort through thoughtful adaptation and resourcefulness in the kitchen.

• 2 cups barley flour
• ½ teaspoon salt
• 2 tablespoons fat
• 4 teaspoons baking powder
• ⅔ cup milk

Sift the dry ingredients together, mix in the fat, and add the liquid until a soft dough is formed. Roll to about three-fourths inch thick, cut with a cookie cutter, and bake in a hot oven.