Crunchy Buckwheat Biscuits
Tasty, crunchy biscuits are perfect with soups or salads, or just slathered with jam and peanut butter!
- 6 tablespoons coconut oil melted, measured, then chilled
- 2 cups whole wheat pastry flour
- 1 cup buckwheat groats
- 2 tablespoons organic sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup almond milk
- 1 teaspoon apple cider vinegar
- 1 tablespoon ground flax seeds
Preheat oven to 400 degrees. In a large bowl, mix the flour, buckwheat, sugar, soda, baking powder and salt. Using a grater, shred the cold coconut oil into the dry ingredients. Use your fingers to work it in a bit.
Whisk together the milk, vinegar and flax in a cup, and
let stand for 5 minutes, then quickly stir into the dry ingredients. When the
mixture is just coming together, scrape it out onto the counter and flatten to
3/4 inch thick. Cut out biscuits of the desired size. Put them on a baking
sheet and bake for 13-15 minutes, depending on size.
Cool on racks, serve warm. Store, tightly wrapped, in the refrigerator for up to 4 days.