INGREDIENTS (for about 12 medium biscuits)
2 cups flour (I used 1 cup kamut and 1 cup multigrain flour/ or all purpose)
1/3 cup shortening (I used a mix of butter and coconut oil)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup yogurt mixed with 1/2 cup milk
3/4 tsp. salt
Optional: sesame, cumin, pumkin seeds
1. Sift the flours, baking powder, baking soda and salt together.
2. Work in the shortening with a pastry blender (or two knives) to form a crumbly mixture.
3. Quickly stir in the yogurt/milk mixture with a fork until mixture forms a ball.
4. Knead briefly (10 times) and then flatten or roll out the dough to 1/2″ thickness.
5. Cut out round shapes with a biscuit cutter and place the biscuits on an ungreased cookie sheet.
6. If you wish you can sprinkle and lightly press in any seeds of your choice.
7. Bake them in a preheated 450degF (200deg C) oven for 10-12 minutes.
NOTE: These are delicious served during a meal in place of bread or for breakfast toasted with butter and jam. They keep well for a couple of days. They freeze well too.