Six Biscuits

July 5, 2013

biscuit 005

These are tender, puffy, yummy, smooth textured biscuits. They do not contain butter, shortening or lard, as in traditional biscuits. I have been using organic virgin coconut oil for baking, but mine liquifies in the summertime, and gets too hard in the fridge, so  Earth Balance organic Coconut Spread is a good replacement. I found it at Sprouts.It is surprisingly buttery tasting. If you haven’t baked with coconut oil, don’t worry… your biscuits will not taste like coconuts. It is just a healthier fat.

I baked these outside in a vintage small NESCO oven. You can of course use a regular oven, or even a good toaster oven (on the bake setting). Just make sure to check it right at 10 minutes.  I don’t use regular sized food processor.  I use a Kitchen Aid 3 cup mini chopper, it works like a food processor. It is really small, inexpensive, and less cumbersome. I love mini appliances. I have seen that Cuisinart has a 4 cup mini food prep at Big Lots, which might be really nice too. You can make your own buttermilk, by putting a teasp. of white vinegar or lemon juice into the 1/2 cup of milk and letting is sit for 5 – 10 minutes. I used white whole wheat flour, but you can use whole wheat or 1/4 c. whole wheat and 1/4 c. unbleached all purpose white flour, I just happened to have white whole wheat flour in the cupboard. It is 100% whole wheat that is simply ground a bit more finely. It is really nice for more delicate baked goods, or for people that are transitioning from white to whole wheat. You can find it in a regular grocery store.

Recipe:          Preheat oven to 450 degrees

1 cup whole wheat white flour

2 teasp. baking powder

1/8 teasp. salt

1  teasp. agave nectar

1/8 cup of coconut spread, or coconut oil

1/2 cup of buttermilk

Put dry ingredients in food processor (or use pasty cutter). Pulse about 8-10 times… or until combined. It will resemble cornmeal. Put in med bowl. Stir in agave nectar(or honey) and buttermilk. Stir gently. Put onto cutting board (including crumbs).  Knead 8 times. Ever so lightly, flour the cutting board. Pat by hand until about 3/4 inches thick.  Use 2 1/2 inch biscuit cutter, to make 6 biscuits. Place on ungreased small baking sheet or small cake pan. Bake for 10 to 12 minutes at 450 degrees. Remove. Allow to cool slightly. Enjoy.


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