Meanwhile…. Back in the Kitchen… Homemade Quick Biscuit recipe

Meanwhile…. Back in the Kitchen – Homemade Quick Biscuits (You can toss these together for your holiday vs. the pre-packaged full of chemical biscuits that many revert too because it’s quick. These are quick too. Give um a whirl:

2 Cups Whole wheat flour ( you can sub, gluten free flour such as white or brown rice)
4 tsp baking powder (increase with 11/2 more tsp. if using GF Flour)
2 tsp cane sugar, Turbinado, xylitol (any of these will work)
1/2 tsp cream of tartar
1/2 tsp sea salt
1/2 cup coconut oil (refrigerate so it is solid and cold 1st)
2/3 cup (almond milk, rice milk) or you can use homemade buttermilk see you tube video on how to make your own butter which will also give you homemade buttermilk (YUM)

Stir together your dry ingred. and cut in the cold coconut oil (I use my kitchen aid stand up mixer with the wire whip attachment for these. Mix until crumbly. Make a well in center and slowly pour milk in, stir until dough clings together.
Knead by hand gently on floured surface. These actually are soft enough to press out into a flat shape by hand if you don’t have a rolling pin.

I use a drinking cup to cut the biscuit shape out. Bake at 450 for about 10-12 mins or till golden. Makes about 10-12 biscuits depending how big you cut your circles.

Another thing I do with these is I butter muffing tins, place the flat biscuit in the muffin tin slots and press it out like a mini-tart. Make sure you get the sides thick enuff for easy removal when done.

Then I take Broccoli, carrots, sugar snap peas, red preppers, water chestnuts and stir fry the veggies till tender, adding 2 TB Braggs liq. Aminos, 1 tsp ginger powder, 1 tsp curry powder, mixing and stirring until the veggies are not limp but tender, Then I fill the biscuit tarts with veggies, top with garlic parmesan ( 1/2 cup parmesan with 3 TB garlic powder or salt your choice) and bake at 450 for the 10-12 mins.biscuit veggie tarts

These are delic. and make a super neat appetizer or neat addition to a salad dinner or lunch and it’s “properly combined food choices” for key digestion.


Published by harvestedhealth

I am a Doctor of Naturopathy, BCHHP; passionate about helping others improve the quality of their health by empowering them with knowledge of how to incorporate a more natural/holistic approach towards better quality of health.

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