A twist on the traditional, these biscuits are tender on the inside and slightly crisp on the outside. With rich flavor from the tangy kefir, nutty whole wheat flour, and a hint of coconut, these biscuits are so delicious you might just skip the butter (although with a little strawberry, rhubarb jam—Wow!). Your guests will rave but never guess the secret ingredients.

Coconut Kefir “Buttermilk” Biscuits

Servings: approximately 6 large or 12 small biscuits
Preparation Time: 10 minutes active, 20 minutes total

Ingredients:

• 1 cup whole wheat pastry flour 
• 1 cup unbleached all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1/3 cup Virgin Coconut Oil, cold
• 3/4 cup plain kefir (a bit more if added moisture is needed)

Directions:

Preheat the oven to 450 degrees F. Sift together first 5 ingredients. Roughly cut in coconut oil with a pastry cutter or two knives until you have pea-size lumps. Add kefir and gently stir with a fork until just combined and dough pulls away from the sides of the bowl (do NOT overmix or biscuits will be tough).

Gently pat or roll dough to 3/4 inch thick, cut with a sharp biscuit cutter, and arrange about 1 inch apart on a cookie sheet covered in parchment paper. Only roll once to avoid toughening dough. Any scraps may be arranged on the baking sheet to enjoy as snacks (because believe me, you WILL want to snack on them). Instead of rolling, you may also individually gently shape the biscuits with your hands to about the same thickness for a more casual look.

Bake on the middle rack about 10 minutes or until the biscuits are golden brown on the outside and tender on the inside. Enjoy!

Recipe and photo submitted by Lydia, Salem, VA.

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Cherry Muffins

Ingredients:

• Expeller-Pressed Coconut Oil for greasing pan
• 2 cups freshly ground white wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoons Himalayan Salt
• 1 cup sour cream
• 1 egg
• 1 tablespoon Coconut Cream Concentrate, thinned with water to about 2–4 tablespoons
• 1 (9 ounce) jar cherry jam

Directions:

Heat oven to 350 degrees.

Grease muffin pan with Expeller-Pressed Coconut Oil. Mix dry ingredients together in a large bowl. Stir together wet ingredients in a medium bowl. Stir wet ingredients into dry.

Pour half muffin batter into muffin cups. Top each with 1 tablespoon jam; you should use the whole jar. Top with rest of batter. Bake until puffed and cooked through, about 20–30 minutes. Yumm!

Recipe submitted by Kim, Whigham, GA.

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Quick, Breakfast, Sweet Biscuits

Ingredients:

• 1 cup all-purpose flour
• 1 1/4 teaspoon baking powder, aluminum-free
• 1/2 teaspoon salt
• 3 tablespoons coconut oil, cold
• 3/8 cup whole milk
• 1/4 teaspoon vanilla extract
• 1 teaspoon organic cinnamon
• 1/4 cup whole sugar
• raisins and nuts, may pre-soak raisins in hot water

Directions:

Preheat oven to 400 degrees.

Combine flour, baking powder, and salt together in a large bowl. Cut the cold coconut oil in until the mixture resembles coarse cornmeal. Add milk and vanilla and stir until just combined. Gather dough into a ball and divide in half.

On a floured surface, press or roll out each half into a 7 x 5-inch rectangle. On one half, sprinkle the cinnamon, sugar, raisins, and nuts evenly over top. Cover with the other half of dough and press slightly. Cut dough into 6 equal squares by cutting once lengthwise down the middle and then making two cuts across.

Place on a small baking sheet, lightly greased, and bake for about 10 minutes. Serve with scrambled eggs and drizzle with honey or eat plain.

Recipe submitted by Laura, Cleveland, GA.

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