Crunchy Buckwheat Biscuits

Tasty, crunchy biscuits are perfect with soups or salads, or just slathered with jam and peanut butter. These tender biscuits have a surprise- crunchy buckwheat groats!

This recipe comes to us from Robin Asbell.

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Ingredients:

• 6 tablespoons coconut oil melted, measured, then chilled
• 2 cups whole wheat pastry flour
• 1 cup buckwheat groats
• 2 tablespoons organic sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3/4 cup almond milk
• 1 teaspoon apple cider vinegar
• 1 tablespoon ground flax seeds

Directions:

1. Preheat oven to 400 degrees.

2. In a large bowl, mix the flour, buckwheat, sugar, soda, baking powder and salt. Using a grater, shred the cold coconut oil into the dry ingredients. Use your fingers to work it in a bit.

3. Whisk together the milk, vinegar and flax in a cup, and let stand for 5 minutes, then quickly stir into the dry ingredients. When the mixture is just coming together, scrape it out onto the counter and flatten to3/4 inch thick. Cut out biscuits of the desired size. Put them on a baking sheet and bake for 13-15 minutes, depending on size.

4. Cool on racks, serve warm. Store, tightly wrapped, in the refrigerator for up to 4 days.