Whole Grain Drop Biscuits

So, this is my favorite adaptation of a buttermilk biscuit without the buttermilk. The secret is to swap it out with plain greek yogurt. It still has that tart, sour flavor that hits your old fashioned spot, but of course, it's better for you. These are made with whole grain flour and I added some flax | chia meal to ramp up the nutrition. These can be made like drop biscuits on a sheet pan or added to the top of a pot pie or casserole for a really tasty crust. I've done it both ways and it's super delicious. 

I like to make these on the weekend for brunch when I have extra time and mouths to feed. There is something very satisfying about making dough or crust with a traditional pastry blender. You can use a food processor if you want to shave off a minute or two but my methodology in the kitchen is to really put my heart into every step of making something from scratch. A pastry knife is a multi - bladed tool with a solid handle and a curve. It's all one piece and is used for cutting cold butter into flour. You'll find a picture of mine below.  

Try setting your table for your next meal with some fresh picked flowers in a simple arrangement.  Use a nice vase and a tablecloth to brighten up and contrast your plate. Make your ritual something beautiful and artistic. You will likely take more pride and thought in what you are putting into your body, and I bet your food will taste better too.

INGREDIENTS
1|2 cup whole grain flour
1|4 cup almond flour or pastry flour
handful of flax | chia meal
3|4 teaspoon baking powder
1|4 teaspoon baking soda
1|4 teaspoon kosher salt
3 tablespoons unsalted butter
2 tablespoons non - gmo canola oil
1|2 cup plain greek yogurt

DIRECTIONS
Preheat your oven to 350. Mix the flours, baking powder, soda and salt in a bowl with a whisk. Cut the butter into chunks with a paring knife and add it to the dry ingredients. Using a pastry knife, cut the butter into smaller pieces by rocking back and forth until it resembles coarse corn meal. You can use a food processor for this step if you do not have one. Add the oil and the yogurt and mix until just combined. If you over mix at this step, your biscuits will not be light and flaky. They will be dense and tough instead. You just want everything incorporated. Use a non - stick baking sheet or parchment paper. Drop the batter in mounds. Don't worry about making them round. They will turn out perfect and crunchy on top by doing this. Bake for 20 minutes until they are golden brown on the edges. This recipe makes 6 biscuits.

Serve with your favorite recipe - they go with just about everything!

ENJOY!