whole wheat biscuits



1 cup nondairy milk

1/2 tsp Apple cider vinegar

1 1/2 cup whole wheat flour

1 cup all purpose flour

1 tbsp baking powder

2 tsp sugar

1/2 tsp salt

1/4 cup solid refined coconut oil

Preheat oven to 425F. Line a baking sheet with parchment paper. Mix together milk and vinegar in a small glass and set aside. Sift the flours, baking powder, sugar, salt together in a medium bowl. Crumble the coconut oil into the flour a tbsp at a time and break it up into pieces a little bigger than a pea. Make a well in the center and pour in the milk mixture. Stir until a shaggy dough is formed, but be careful not to over mix. If it’s too dry to stick together add a Tbsp or two of milk.

Turn the dough out onto a floured surface and pat it into roughly 8×5 inch rectangle about 1.5 inches thick. Using the open end of a glass or biscuit cutter, cut out all the biscuits you can and put them on the baking sheet. Bake the biscuits until bottoms are golden. about 15-18 minutes. let cool

Makes 8

Recipe from The “Thug kitchen” cook book

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