These turn out sooo good every time!My family loves them, and they freeze great too. I typically make a double batch and free most of it so I can conveniently pull out as many as I need and them warm them up before serving. They go well with dinners with a little butter, in the morning with some jam, and my son's all time favorite - biscuit, egg and cheese sandwiches.
What you need:
4 C Whole wheat flour (or 3C whole wheat + 1C unbleached white for a lighter texture)
1 Tbsp sweetener (honey or raw sugar)
1 Tbsp + 2 tsp of baking powder
2 tsp salt
1/3 C Coconut oil
1/3 C Cold Butter
2 C Buttermilk
1/4 C Buttermilk
1)Preheat your oven to 400 degrees and line a cookie sheet with parchment paper.
2)Combine flour, sweetener, salt and baking powder. Stir well.
3)Cut in coconut oil and butter until you get a mealy texture.
4)Add 2 Cups buttermilk and mix until just moistened (make sure not to over mix or your biscuits will sink and spread).
5)Roll out to 1 inch thick and cut into biscuits.
6)Place on the parchment paper about 1.5" apart and brush the tops with 1/4 C buttermilk.
7)Bake until golden - usually 18-25 minutes - keep an eye on these, they burn easily.
4 C Whole wheat flour (or 3C whole wheat + 1C unbleached white for a lighter texture)
1 Tbsp sweetener (honey or raw sugar)
1 Tbsp + 2 tsp of baking powder
2 tsp salt
1/3 C Coconut oil
1/3 C Cold Butter
2 C Buttermilk
1/4 C Buttermilk
1)Preheat your oven to 400 degrees and line a cookie sheet with parchment paper.
2)Combine flour, sweetener, salt and baking powder. Stir well.
3)Cut in coconut oil and butter until you get a mealy texture.
4)Add 2 Cups buttermilk and mix until just moistened (make sure not to over mix or your biscuits will sink and spread).
5)Roll out to 1 inch thick and cut into biscuits.
6)Place on the parchment paper about 1.5" apart and brush the tops with 1/4 C buttermilk.
7)Bake until golden - usually 18-25 minutes - keep an eye on these, they burn easily.
Take Care!
~Lisa :)
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