In an effort to feed my family a better “everyday” biscuit, I adapted a traditional drop biscuit recipe.
With oat flour, whole wheat, flaxseed and coconut oil, I think I have a winner.
They’re a little bit crumblier than your usual biscuit, but they still hold together quite well considering all the fiber in there. I really like the nutty flavor and even the kids liked them.
Since these are drop biscuits, they come together very quickly with no cutting in of fat and no rolling and cutting. Just scoop them out with an ice cream scoop and pop into the oven. If you prefer a rolled biscuit, however, they could be done that way.
It’s warm here and the coconut oil is soft, nearly runny, and stirred right into the dough. If it’s cold in your kitchen, you could melt the coconut oil or even cut it in with a pastry blender or pulse it in a food processor.
Feel Good Biscuits
1 cup whole wheat flour
1 cup oat flour (I put old-fashioned rolled oats in my blender or bullet and blend until flour-y)
2 Tablespoons flaxseed (I whirr it in the blender/bullet, too)
3/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup soft yogurt or buttermilk (my homemade yogurt is sort of pourable this time so I used that)
1/2 cup coconut oil
Stir together flour through baking soda in a mixing bowl. Add yogurt or buttermilk and coconut oil. Stir just until combined. Scoop out onto ungreased baking sheet into 12 biscuits. Bake in a preheated 375 degree oven until the tops and bottoms are lightly golden brown, 12-15 minutes, depending on the heat of your oven.