Whole Wheat Coconut Oil Biscuits with Raspberry Butter
Whole Wheat Coconut Oil Biscuits are light, flaky, and wholesome, thanks to 100% whole wheat flour and nourishing coconut oil. And what better to top a warm biscuit with than honey-sweetened Raspberry Butter?
¾cupmilkwhole milk, coconut milk, almond milk, or your favorite kind
FOR RASPBERRY BUTTER:
4tablespoonssalted buttersoftened
1tablespoonhoney
About 6 fresh raspberries
Instructions
Adjust oven rack to center position and preheat oven to 425°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together whole wheat pastry flour, baking powder, sugar, and salt. Use a fork or pastry blender to work coconut oil into flour mixture, cutting it in until fine crumbs are formed. Stir in milk and mix until a soft dough forms, taking care not to over-mix.
Turn dough out onto a lightly floured surface and knead once or twice. Pat into a disk and gently roll out to a ¾-inch thickness. Use a biscuit cutter or drinking glass to cut out biscuits. Gather scraps, carefully re-roll, and cut out remaining biscuits. Arrange biscuits on prepared pan and bake for 12 to 15 minutes or until they just begin to turn golden on top. Remove biscuits from baking sheet and serve warm.
While biscuits are baking, prepare Raspberry Butter by blending butter, honey, and raspberries. Mash raspberries and mix butter until smooth and creamy. Serve over warm biscuits.
Notes
To make biscuits using a food processor, process dry ingredients until blended. Add coconut oil (in solid chunks) and process using about twelve 1-second pulses, until fine crumbs form. Add milk and pulse until dough just forms a sticky ball. Scrape dough onto lightly floured surface and proceed with recipe.