Recipe Index          Contact          Home
Multigrain Biscuits
View as a printer-friendly text file

Flour 2 cups (see note below)
salt 1/4 teaspoon (double if preferred)
Soda 2 teaspoon
Citric acid crystals


Cream of tartar
1 teaspoon

4 teaspoons
Vegetable oil


Shortening or Lard
1/3 cup

1/2 cup
Milk, Almond or milk alternative 3/4 cup

Preheat oven to 350 degrees Fahrenheit (175 degrees Celcius).

Combine and thoroughly mix dry ingredients in a fair sized mixing bowl.

Combine and thoroughly mix wet ingredients in a smaller bowl.

Add wet ingredients to dry ingredients.   Mix thoroughly but quickly with a fork or spatula.   If 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.

Quickly spoon biscuits onto an ungreased baking sheet (you can roll the dough out to about 3/4 inches thick on a flour coated surface and cut it out with a 20 to 40 mm cookie cutter if you prefer).

Bake for 12 to 20 minutes at 350 degrees Fahrenheit (175 degrees Celcius).   Cooking time will vary depending on the grains used and the moisture content of the batter.

Note: I normally use a cup each of two different whole grain flours such as Spelt, brown rice or Garbanzo bean but the recipe isn't sensitive to the type of flour used so any combination of flours totally two cups would be acceptible.   If the texture doesn't suit you it's perfectly ok to add a little more liquid or oil.
Recipe Index          Contact          Home