Brawny Biscuits
Moist and chewy and full of nutrition. These are not like the usual biscuit recipe. There are 3 versions to choose from.
All are ideal for breakfast or for dinner with a hearty soup or stew. Eat alone or add some butter, jelly, honey, or apple butter.
Recipe: #1 Makes 16 biscuits
4 cups organic whole wheat flour (chemical free)
1 cup organic presoaked oats (rolled or quick cooking)
1/2 cup organic coconut flour
3 tbsp. organic chia seeds
2 tsp. Himalayan salt
2 tbsp. baking powder
1 tsp. baking soda
1 1/2 cup organic coconut milk
3/4 raw honey
1 cup organic extra virgin coconut oil - melted
extra flour for working surface
In a food processor, add the flour, coconut flour, and salt and mix well.
Add the baking powder, baking soda, and chia seeds and mix well.
Add the coconut oil, honey, and coconut milk. Mix well.
Note: If this gets to be too much in volume for your food processor,
then remove to a large mixing bowl to finish.
You can use a mixer also, but I prefer the food processor, as I feel it
incorporates the ingredients better.
This will be a moist dough.
Most biscuit recipes call for as little handling as possible to prevent
a tougher texture. But that is not the case with these three recipes.
These will be chewy and moist and have a good rise in the oven.
Preheat oven to 400 degrees. Prepare stainless sheet pans with parchment paper.
Spat the dough onto the floured working surface and knead the dough,
working it until it becomes a smooth ball. Then roll out to about 3/4 inch
thickness. Using a biscuit cutter or a solid glass with a 3 inch diameter,
cut your rounds and place onto sheet pan.
Note: Yes, I am one of those cooks that uses a little ingenuity at times and makes do with what I have on hand that works just as good.
To the eye rolling of my children, I do not have a biscuit cutter, pizza cutter, ice cream scooper, a garlic press/mincer or a tea kettle.
I even prefer my food processor over a mixer most times.
Someday though, I am sure we will acquire a biscuit cutter, but it hasn't
rated high enough yet to be at the top of the "kitchen wants" list.
Bake for 18 - 20 minutes, until the tops get a little brown. Enjoy!
Recipe #2 - uses only water for liquid
4 cups organic whole wheat flour (chemical free)
1 cup organic presoaked oats (rolled or quick cooking)
1/2 cup organic coconut flour
3 tbsp. organic chia seeds
2 tsp. Himalayan salt
2 tbsp. baking powder
1 tsp. baking soda
1 1/2 cups organic apple sauce
3/4 cup raw honey
2 tbsp. organic raw apple cider vinegar
1 cup organic extra virgin coconut oil - melted
1 cup water
Follow procedure as recipe #1 recipe. Gradually add the water to see
if you need it all.
This recipe version will give you a unique biscuit that can "stand alone."
Great for a snack. Enjoy!
Recipe #3 - uses buttermilk
4 cups organic whole wheat flour (chemical free)
1 cup presoaked organic oats (rolled or quick cooking)
1/2 cup organic coconut flour
1/4 cup organic flax - freshly ground
2 tsp. Himalayan salt
1 tbsp. baking powder
1 tsp. baking soda
1 cup buttermilk (milk with 1 tbsp. organic apple cider vinegar)
1/2 cup raw honey
1 1/4 cups organic extra virgin coconut oil
1/2 cup water
Follow the same procedure as the #2 version. Enjoy!
Tips: There are different types of wheat flours and so there will be some
variation in the textures also. Some will require more moisture than others
in a dough recipe. So, if you find that your dough is not moist enough,
then add some additional water.
I actually like extra moisture in a biscuit recipe.
Presoak the oats with a tbsp. of apple cider vinegar and about a tbsp.of
freshly ground rye flour in hot water overnight to remove the phytic acid.
Phytic acid impairs the absorption of minerals and can contribute to
mineral deficiencies and loss of bone mass.
Wheat and rye have phytase - which neutralizes phytic acid.
1/2 cup oats to 1 cup water
You can substitute 1/2 cup of sour cream or yogurt for the buttermilk, but
you will have to add additional water to do this, so you will have to proceed with caution as you add the water gradually to get the right consistency.
You should still add the apple cider vinegar, as it helps with texture.
The flax will also absorb more of the liquid, but it won't be instantaneous,
so you have to foresee this and add just a bit more liquid.
Remember, it's to be a moist dough, but not sticky.
