Serves: 5
Total Calories: 182
Yield: 8 Biscuits

1 cup oat flour
1 cup barley flour
5 teaspoons double acting baking powder
1 teaspoon salt
5 tablespoons vegetable shortening
2/3 cup oat milk or rice milk

Preheat oven to 450 degrees. Line a cookie sheet with parchment paper. Whisk together flours, baking powder, and salt. Add vegetable shortening and cut in, using either a pastry blender or two knives, until the consistency of a coarse meal. Add oat/rice milk and combine with a wooden spoon, making sure to incorporate crumbs at the bottom of the bowl. If it seems too dry, add a little more oat/rice milk, starting with 1 tablespoon. Turn out onto a lightly floured board, and pat into a disk 1-inch thick, pressing in any loose bits. Use a floured 2-inch round biscuit cutter to cut out biscuits, cutting them as close together as possible. Gather up scraps and repeat. Bake in center of oven about 12 minutes until tops are golden brown. Serve hot with fruit only jam or honey, or along with soup or salad for lunch.

Variations
• For Herb Biscuits: Add 2 Tbsp. chopped fresh herbs such as dill, basil, or parsley to the dry ingredients before adding liquid. Serve with any meal.
• For Currant Biscuits: Add 1 Tbsp. palm or maple sugar, and 1/4 cup currants soaked in 2 Tbsp. dark rum, sherry, or Marsala to dry mixture before adding liquids.
• For Orange Biscuits: Add 1 Tbsp. palm or maple sugar, replace 1/3 cup of rice or oat milk with orange juice, and add zest of half an orange to dry ingredients.

Tip
Roll leftover dough in a 1/4-inchthick circle or square. Fill with a few Tbsp. fruit, a drizzle of honey, and a pinch of cinna mon, then fold over and seal edges. Bake along with biscuits for a yummy fruit turnover.

Nutritional Facts:

Serves: 5
Total Calories: 182
Calories from Fat: 119

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Basic Biscuits