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Served warm, these delectable biscuits make an exceptional afternoon tea or accompaniment to any meal.

2 cups (500 ml) fine whole wheat flour
1/2 cup (125 ml) sunflower seeds
1/2 cup (125 ml) black currants (or raisins or sun-dried cranberries)
1 tsp (5 ml) sea salt
1 tsp (5 ml) natural cane sugar like Rapadura
1 cup (125 ml) buttermilk
1/4 cup (60 ml) extra-virgin olive oil
1 Tbsp (15 ml) butter

Preheat oven to 450 F (230 C). Grease a cookie sheet with butter; set aside.

In a bowl, combine flour, sunflower seeds, currants, salt and sugar. Add buttermilk and oil. Mix until a soft dough forms. Gently roll dough onto a clean surface and shape it half an inch (one cm) high with your hands. Cut with a floured cookie cutter into two-inch (five-cm) rounds.

Place onto cookie sheet and bake for 15 minutes until golden brown. Makes about 12 biscuits.

Source: alive #223, May 2001