Time: 45 min.
Complexity: easily
Servings: 4

Adding whole-wheat and coconut flour to the dough for traditional buttermilk-based biscuits perfectly transforms their flavor while maintaining the same flaky texture. Coconut flour absorbs moisture much more than other flours, so resist the temptation to add more than required, otherwise the biscuits may turn out dry.

Ingredients:

• 2/3 cup premium flour
• 2/3 cup whole wheat flour
• 3/4 cup sour milk or kefir

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

whole grain flour, coconut flour, sour milk, kefir, flax-seed

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Preparation:

Step 1
• In a bowl, combine 2/3 cup each all-purpose flour, whole-wheat flour, 1/4 cup coconut flour, 1 tablespoon baking powder, and 1.5 teaspoons coarse salt. Add 6 tablespoons diced chilled butter. Add 3/4 cup sour milk or kefir and stir several times.
Step 2
• On a floured surface, form the dough into a 1cm thick rectangle, fold it three times to form a 2.5cm thick rectangle; cut into 8 squares.
Step 3
• Brush with sour milk, sprinkle with salt and peeled hemp seeds. Bake on a baking sheet at 220°C for 20-25 minutes.

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