Biscuit Recipe (with fresh milled flour)

Despite the fact that I grew up in a big Italian family where pasta and Italian bread were always on hand and despite the fact that I married a man who doesn’t consider a meal complete without a roll, biscuit or loaf of bread - I don’t eat that much of it myself (anymore).  But I do love it – bread – in all it’s warm and tasty forms.  And it makes the whole family happy when I bake it up fresh.  There’s just something about the smell lingering in the kitchen as we pass warm biscuits around the table and watch the butter melt into them.  It’s the very reason I didn’t resist when Nature Boy requested biscuits for breakfast.  I gladly got up a little early, milled the flour and baked up a fast, fresh batch of these.  Don’t they look tasty!

Milled Flour Biscuits

  • 2 cups fresh milled flour   
  • 1 tablespoon baking powder (aluminum free)
  • 1 tsp sea salt
  • 1/3 cup expeller pressed coconut oil
  • 2/3 cup organic whole milk or buttermilk

Preheat over to 450 degrees.  Combine dry ingredients first.  Next mix oil and milk together without stirring them and add it the flour mixture.  Stir it into a ball in your bowl and knead using only the existing ingredients – no extra flour.  Roll the dough out on wax paper about 1/2 to 1/4 inch thick and cut into 12-16 biscuits.  Bake on a cookie sheet approximately 12 minutes. 

We ate these with homemade apple butter given to us by a friend, organic grass-fed bacon from Applegate farms and a big bowl of mixed berries.  What a great way to start the day!  Hooray for summer and no agenda.

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