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  • Amaranth Biscuits

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  • 2 cups whole-wheat flour, plus more for dusting work surface
    1 cup whole-wheat pastry flour
    1 cup amaranth flour (or grind whole-grain amaranth in a coffee mill until it is as fine as flour)
    2 tablespoons baking powder
    1 1⁄2 teaspoons sea salt
    1⁄2 cup unsalted butter, chilled and cut into 1⁄4-inch dice
    1 1⁄2 cups milk, plus more as needed
    Preheat oven to 425 F.
    In a large bowl, stir together the flours, baking powder and salt.
    Add the butter and use a pastry cutter to blend until mixture resembles tiny pebbles.
    Use a fork to incorporate the milk. Dough should be dry enough to roll out with a rolling pin yet moist enough that it doesn't crumble when you shape biscuits. If dough seems too dry, work in a bit more milk, a tablespoon at a time.
    Dust a dry countertop with flour and turn out dough. Gather into a mass and press it out into an oval shape, 3/4 inch thick. Use a 11/2-inch biscuit or cookie cutter to stamp out biscuits. Arrange at least 1 inch apart on an ungreased baking sheet. Bake in preheated oven for 12 to 15 minutes.
    Makes 15 to 18 biscuits.
    — Recipe courtesy of Ashland Food Co-op.
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