Quick and easy to make, these incredible, very tender, whole-grain biscuits use no refined fats. All you have to do is mix, scoop and bake–it couldn’t get any simpler than that! They are delicious with jams, nut butters, breakfast gravies or fruit sauces. So enjoy every bite without any guilt.
The biscuit below is “buttered” with a cashew and blanched-almond nutbutter which is nice and creamy and has a very neutral yummy flavor. I make my own in a food processor; all the nuts are raw.
They have a beautiful and very tender crumb with a nice amount of crispiness on the outside; the best of both worlds!
They are so fast and easy to make. The trick to perfection is to stir your flour well and spoon it into your measuring cup, then run a knife along the top of the measuring cup to level it off perfectly. Gently fold and stir the liquid into the dry ingredients–do not overmix! Scoop without over-pressing the batter into the scoop. Release onto the parchment and quickly put into a preheated oven.
If you prefer them without the dome from the scoop, like those below, you can very lightly pat the top of each one after it has been scooped onto the parchment. Be careful they do not stick to your fingers; you might want to stick your fingers in the flour before you pat the batter. You could dampen them, but you don’t want them to be wet.
2 tsp lemon juice
1/2 cup almond milk or milk of choice
1/2 cup applesauce
2 cups whole-wheat pastry flour or oat flour for gluten free* —stir well, spoon into measure, and level top with a knife
1/4 cup almond flour — lightly pressed to measure
2 1/2 tsp non-aluminum baking powder
1/2 rounded tsp salt
*Oat flour makes a darker biscuit and will not have the same flavor. It also tends to clump together, so stir very well — don’t sift as it will not be enough flour and the batter will be too wet.