Ingredients
2 cups Self-Rising Flour
1 cup Whole Wheat Flour
1/2 teaspoons Kosher Salt
3 Tablespoons Flax Seed Meal
1 Tablespoon Baking Powder
2 cups Buttermilk
1/4 cups Olive Oil
Method
Sources
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Cut cold butter into flour — flaky pie crust, biscuits, scones
Raw sunflower kernels — granola, bread, nut-free butter
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
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Preheat oven to 425 F. In a large bowl mix together the self-rising flour, whole wheat flour, salt, flax, and baking powder. Next add the buttermilk and oil. (You might need to adjust the buttermilk depending on how humid your climate is. I live in the south, so I am always adjusting how much buttermilk I add.) Mix until just combined. Don't over-mix or it will make the biscuits hard. Knead the dough on a well-floured surface and roll it out to about 1/2 inch thick. Use a biscuit cutter or a floured glass to cut out biscuits. Arrange on a buttered or oiled pan, placing them close together. Bake at 425 F for 12-15 minutes.