1 1/2 c. white flour or white/whole wheat combination
3/4 c. barley (or rye) flour
2 tbsp. sugar
1 tsp. salt
1 1/2 tsp. baking powder

Sift above together. Cut in 1/4 cup butter or non-hydrogenated vegetable shortening. Mix together and add:

1 c. buttermilk
1/2 tsp. baking soda

Roll out and bake on cookie sheet. Makes 2 rounds. Pierce top with fork.

Bake at 425°F for 20 to 25 minutes.

Variation: Add 1 tsp. dill weed to dough. Sprinkle tops with sesame seed, poppy seed or crushed shredded wheat before baking.