Ingredients:

 

• 1 1/2 cups organic flour

• 1/4 cup coconut flour (or 1/2 cup and decrease the wheat flour by 1/4 cup)

• 1 rounded tablespoon baking powder

• 1 teaspoon sugar

• 1 teaspoon salt

• generous 1/3 cup palm shortening or butter, cold

• 1 cup whole milk

• Coconut oil or palm shortening

• Optional - 1/4 teaspoon poppy seeds (or flex seeds, or sesame seeds)

 

Making:

STEP 1: Preheat oven to 230 degrees C. Grease a baking sheet with coconut oil or shortening.

STEP 2: Place the flours, baking powder, sugar and salt into a large mixing bowl. Add the shortening/butter and toss it to coat with the flour. Begin to cut the shortening into the flour, using your hands or two knives. This should take only a few seconds.

STEP 3: Add the milk all at once and stir to moisten all the flour and shortening. Dough should be very wet. Dust a surface with flour, turn the dough onto the surface and dust top with more flour. Knead the dough about seven times and fold over in half once.

STEP 4: Pat the folded dough into a circle about 1,2-2 cm thick. Cut the biscuits with a two inch cookie or biscuit cutter, or glass and place on the prepared pan with a little space between the biscuits. Bake 10-15 minutes or until the tops are lightly browned.