1 3/4 cups whole-wheat pastry flour
2 tbsp. milled flax seed (make sure the flax is finely ground)
1/4 cup grapeseed oil (place in an open container and set in freezer for a minimum of 1 hour)
3 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 tsp. agave nectar (honey or sugar can be used)
1 cup buttermilk

Preheat oven to 450°F.

Place all dry ingredients in bowl and whisk together very well. Set aside

Add agave nectar to buttermilk and stir well. (It is important to incorporate the agave in to the milk. Agave has a tendency to cause a wet film on the surface of bake goods if not blended well with other wet ingredients). Set aside.

Remove grapeseed oil from freezer and pour on top of dry ingredients. Cut the oil in to the flour as you would with butter or shortening until the mixture mealy and consistent.

Pour the buttermilk and agave mixture over the flour mixture and stir just until the flour and milk is incorporated. Do not overwork the batter. The mixture will be very wet. Not as wet as cake batter but more like too wet biscuit dough.

Flour a soup spoon and scoop out batter from the bowl. Make sure you have a healthy amount of flour on your hands, about a half teaspoon. Drop the dough from the spoon in your hand and gently toss the dough back and forth in your palms until it takes shape (only 3 or 4 times is sufficient). Drop the ball of dough on to an ungreased baking sheet (gently shape if needed). Repeat this process until your dough is gone.

Place the sheet in the hot oven at 450°F for 8 to 10 minutes.

Batter should make 6 large or 12 medium biscuits.

Submitted by: Sharon D.