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Black Currant Buttermilk Biscuits

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Served warm, these delectable biscuits make an exceptional afternoon tea or accompaniment to any meal. Makes about 12 biscuits.

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

2 cups (500 mL) fine whole wheat flour
1Tbsp (15 mL) baking powder
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 cookie sheet with butter; set aside.

In bowl combine flour, baking powder, 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 (1 cm) high with your hands. Cut with floured cookie cutter into 2 in (5 cm) rounds.

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

Source: alive #223, May 2001

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