| Ingredients |
|---|
| Flour 1 (oat, rye, barley, wheat, spelt, or kamut) |
1 cup |
| Flour 2 (buckwheat, rice, or quinoa) |
3/4 cup |
| Starch (corn, tapioca or potato) |
1/3 cup |
| salt |
1/4 teaspoon (double if preferred) |
Vegetable oil
or
Shortening or Lard |
1/3 cup
1/2 cup |
| Soda |
2 teaspoon |
Citric acid crystals
or
Cream of tartar |
1 teaspoon
4 teaspoons |
| Apple juice |
1/4 cup |
| Milk or soy milk |
1/2 cup |
Combine and thoroughly mix dry ingredients. Add milk/soy milk and mix well. Slowly add in the apple juice, mixing (or kneading) as you go, until you get the proper texture When the texture is correct, you can to lift the dough from the mixing bowl in one stuck-together lump. It's ok if it's a little sticky. Drop the dough onto a flour-dusted cutting board or clean section of counter top (any of the flours used in the recipe will serve). Spread the dough roughly by hand, dust the top lightly with flour, and roll it out to approximately three-quarters of an inch (2 cm) in thickness (a little more or less is ok if you like). Cut biscuits with a round cookie cutter (or a clean, empty vegetable can which has had both top and bottom removed with a can opener) and place on an ungreased cookie sheet. Any diameter from two to four inches (20 to 40 cm) is fine for the biscuits. Bake for 12 to 20 minutes at 350 degrees Fahrenheit (175 degrees Celcius).
Note: The cooking time will vary depending on the grains used and the moisture content of the batter.