Mom’S Buttermilk Flaxseed Biscuits

• 2 cups Self-Rising Flour
• 1 cup Whole Wheat Flour
• 1/2 teaspoons Kosher Salt
• 3 Tablespoons Flax Seed Meal
• 1 Tablespoon Baking Powder
• 2 cups Buttermilk
• 1/4 cups Olive Oil

1. Preheat oven to 425 F.
2. In a large bowl mix together the self-rising flour, whole wheat flour, salt, flax, and baking powder. Next add the buttermilk and oil. (You might need to adjust the buttermilk depending on how humid your climate is. I live in the south, so I am always adjusting how much buttermilk I add.) Mix until just combined. Don't over-mix or it will make the biscuits hard.
3. Knead the dough on a well-floured surface and roll it out to about 1/2 inch thick. Use a biscuit cutter or a floured glass to cut out biscuits. Arrange on a buttered or oiled pan, placing them close together.
4. Bake at 425 F for 12-15 minutes.

flour, whole wheat flour, kosher salt, meal, baking powder, buttermilk, ubc

Taken from tastykitchen.com/recipes/breads/mome28099s-buttermilk-flaxseed-biscuits/ (may not work)