COOKING TIP! Next time you cook your quinoa, or any other grain, throw in some garlic or onion into the water too. It mitigates the “anti-nutrient” effect of phytic acid (a potent anti-cancer phytonutrient that binds with certain minerals).
When prepared with onion or garlic, the bioavailability of iron, zinc, and other minerals in grains is significantly enhanced.
June is Southern food month and since my first formal culinary training was in the South, I wanted to share one of my favorite Southern staples. Biscuits! Who doesn’t love biscuits? It’s just one of those things that’s also quite versatile. I’m sure I can figure out a hundred different ways how to eat biscuits. It’s just.. so good.
I have a very busy schedule and two little kids who demand a lot of attention so I like things easy and simple. Oh, and it has to taste yummy too.
So, in lieu of Southern food month, here’s my easy and yummy 3 ingredient biscuit recipe.
2 cups self-rising flour, store-bought or homemade (I make mine ahead of time and store it in a mason jar)
1/4 cup coconut oil
3/4 cup almond milk, or any nut milk
*use organic whenver possible
Preheat oven to 425 degrees.
Mix all ingredients in a bowl until it no longer sticks to the sides of the bowl. Knead the mixture until combined, but do not over-knead.
Place the dough on a cutting board and gently roll the dough out until it is about 1/2-inch thick. Use biscuit cutters to cut out the biscuits and place on a cast iron skillet or baking sheet.
Bake for 10 minutes or until the biscuits have risen slightly and turn golden on top. Remove and serve immediately.