Coconut Oil. We've been hearing for a few years about its health benefits. I just read this morning about this study in which coconut oil was shown to reduce waist circumference. (!!)
Other benefits abound, some of which can be found here.
So what if you could have a delicious, moist, buttermilk biscuit, which historically was made with lard or vegetable shortening, and eat it GUILT FREE? Would you try it? I would. And I did. And it was good.
Here's the recipe:
Buttermilk Biscuits with Coconut Oil
1 1/2 cups all-purpose unbleached white flour
1 1/2 cups whole wheat flour
1 tablespoon sugar
3 teaspoons baking powder
2 teaspoons sea salt
3/4 cup coconut oil, room temp
1 1/2 cups buttermilk
1. Preheat oven to 450°. Prepare cookie sheets with cooking spray or parchment paper.
2. Mix all dry ingredients in a bowl with a wire whisk.
3. Using a pastry blender, cut the coconut oil into the flour mixture until it looks like fine crumbs.
4. Stir in buttermilk, and form the dough unto a ball. Roll out on a floured surface to 1/2 inch thick. Cut out biscuits with a round cutter or a a cup.
5. Place on baking sheet, just touching. Bake 11-13 minutes, until light brown.
6. Butter tops while hot, if desired.
I had one sans honey with my meal, and shared this one with the hubs for dessert.
The yummiest of sandwiches. :)
This post is partying at: