The word “Easy” definitely belongs in the title to these. Last night, my pot of soup was just about done when I thought, “hey, I should make biscuits to go with this.” I quickly put the ingredients together, popped these in the oven, and we only had to wait about an extra four minutes for dinner because of my last-minute decision! And they are a big hit every time, we all like them at my house! I could sit and eat a whole plate of these biscuits if left alone without other scarfers. This recipe makes 12-15 biscuits, so you might want to double the recipe if you want leftovers.
2 cups whole grain flour
2-4 Tbsp agave nectar (depending on your sweetness preference)
1 Tbsp baking powder
1/2 tsp salt
4 Tbsp coconut oil (or butter or shortening)
1 cup milk (coconut, almond, rice, or whatever you prefer)
1. In mixing bowl, combine flour, flour, agave nectar, baking powder and salt.
2. Cut in 4 Tbsp of coconut oil with 2 knives.
3. Slowly mix in milk and stir with fork. Mix until thick batter forms.
4. Drop biscuits onto greased cooking sheet or into greased muffin tins.
5. Bake at 400 for 10-12 minutes, or until golden brown on top. Cool on cooling rack.
Original recipe from here.