Ingredients
Equipment
Method
- Preheat oven to 450℉.
- Weigh wheat berries and grind on "0" setting. (see notes)
- In a large bowl, combine wheat, baking powder, and salt.
- Cut ghee into flour mixture using pastry blender, until the mixture resemble coarse sand.
- In a glass measuring cup, combine almond milk and coconut yogurt.
- Add the wet ingredients to the dry ingredients using a fork until the dough just comes together.
- Dump dough onto floured countertop. Shape dough into a 1" thick round and cut out 8-10 biscuits using a biscuit cutter.
- Place biscuits on a parchment lined baking sheet.
- Bake 12-15min, until lightly golden.
- Serve with jam, make into a breakfast sandwich, or try with my dairy free sausage gravy recipe!
Notes
- If you don't have a biscuit cutter, can use a mason jar ring or even the jar itself to cut out the biscuits.
- If you don't have a pastry blender, using two butter knives and cutting the ghee in opposite directions would work as well.
- Soft white wheat is best, but hard white would work as well!
- Not all ghee is created equal, be sure to check labels for your family's particular sensitivities.
- Can sub butter 1 for 1 for ghee.
- The biscuits are best when made with buttermilk. For this recipe, I add a bit of plain non-dairy yogurt to the almond milk to give it that buttermilk-like tang. Can just use a total of 1 1/2 c of almond milk if no yogurt on hand. Inversely, can just use 1 1/2 c buttermilk as well.