Whole grain barley corn biscuit

Biscuit! That's me! This is my first time learning to bake biscuit. It seems to have some similarity with the flaky pie crust, yet not completely. Here is an adaptation of KAF's barley corn biscuit. I have to acknowledge that the flavors of barley and corn give is a shock. Perhaps I'm thinking of the white flour buttery biscuit, not something different. On a second bite, I feel more comfortable and more appreciative of the whole grain flavor. It's tender and flavorful!

Recipe: Whole grain barley corn biscuit (make 3 biscuits)

Ingredients:
- 1/4 cup + 2 TB Bob's Red Mill barley flour
- 1/4 cup + 2 TB Bob's Red Mill yellow corn flour
- 1/4 cup KAF unbleached all purpose flour
- 1/2 TB sugar
- 1 tp baking powder
- 1/4 tp baking soda
- 1/2 tp salt
- 3 TB powdered buttermilk
- 2.5 TB butter
- 1 large egg
- 2 TB cold 1% milk

Procedure:
1. Mix the flours, sugar, baking powder, baking soda, salt and buttermilk powder in a medium bowl. Make sure to mix thoroughly.
2. Cut in the butter in very small pieces. Rub the butter into the flour to form crumbs.
3. Beat the egg and mix with milk. Add to the flour mixture. Stir to form a dough.
4. Turn dough out on counter and fold it a few times.
5. Chop dough into 3 pieces.
6. Line a baking tray with parchment paper. Then place dough on tray. Keep the dough about 1" apart.
7. Bake in toaster oven at 450F for 5 minutes. Then turn heat down to 400F. Bake for 10 minutes.
8. Serve hot with cream cheese.

Results:
9:29am, dry ingredients:

9:33am, dry ingredients thoroughly mixed:

9:35am, rubbing butter into the flour mixture:

9:41am, butter well mixed into the flour:

9:45am, egg and milk added to the mixture:

9:47am, dough fully hydrated, appearing to be slightly on the moist side:

9:52am turning out dough to fold on the counter:

9:53am, folding dough:

9:55am, dough cut into 3 pieces:

9:55am, texture of dough at the cut:

9:56am, dough ready to bake:

10:00am, dough baking at 450F for 5 minutes until top is lightly golden:

10:09am, dough baking at 400F for 10 minutes:

10:16am, biscuits done:

10:16am, biscuits' burnt bottom:

10:17am, biscuits ready to serve with cream cheese; observe the cut edges of the biscuits:

The biscuit is frozen for 5 days. Then it is baked directly from freezer to toaster oven at dinner time. Baking temperature is 370F to prevent over-browning. It takes about 20 minutes. The biscuit rises pretty well. It gives out a sweet buttery aroma when done.
Biscuit being baked:

Biscuit's top:

Biscuit's side:

Biscuit's bottom:

Observations:
1. Next time, adjust barley flour and corn flour to just 1/4 cup each; drop the cold milk, and see if the dough will be denser.
2. The mixture of barley and corn flour does not give the biscuit the gluten that holds it together. Since I use only 2.5 TB butter instead of the original recipe's 4 TB, this may have affected the cohesiveness of the crumb. But then, I use 1 egg instead of half. So that may have compensated for the difference.