QUICK CORNMEAL BISCUITS

Coconut oil is a wonderful substitute for butter or shortening in biscuits and pastries. Since it is solid at room temperature, it can be cut into dry ingredients with a pastry blender for flakier and more tender baked goods.  These are delicious with soup.

1 1/2 cups whole wheat flour

1/2 cup whole grain cornmeal

2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon dried minced onion

1/3 cup coconut oil

1 teaspoon honey or agave

1 cup skim milk

In a mixing bowl, combine the first five (dry) ingredients.  With a pastry blender, cut coconut oil into dry ingredients until mixture is crumbly.  Stir in honey or agave and milk until a soft dough is formed.  Roll or pat out on a floured surface to 1/2 inch thickness.  Cut into rounds and place about 2 inches apart on an oiled baking sheet.  Bake at 450 degrees about 9 minutes.  Serve warm with Earth Balance spread or butter, if desired.  Makes 10-12 biscuits.