Black Currant Buttermilk Biscuits

Served warm, these delectable biscuits make an exceptional afternoon tea or accompaniment to any meal.

2 cups (500 mL) fine whole wheat flour
1Tbsp (15 mL) baking powder
1/2 cup (125 mL) sunflower seeds
 1/2 cup (125 mL) black currants (or raisins or sun-dried cranberries)
 1 tsp (5 mL) sea salt
 1 tsp (5 mL) natural cane sugar like Rapadura
 1 cup (125 mL) buttermilk 
1/4 cup (60 mL) extra-virgin olive oil
1 Tbsp (15 mL butter 

Preheat oven to 450 F (230 C). Grease cookie sheet with butter; set aside.

In bowl combine flour, baking powder, sunflower seeds, currants, salt, and sugar. Add buttermilk and oil. Mix until a soft dough forms. Gently roll dough onto a clean surface and shape it half an inch (1 cm) high with your hands. Cut with floured cookie cutter into 2 in (5 cm) rounds.

Place onto cookie sheet and bake for 15 minutes until golden brown. Makes about 12 biscuits.

Source: alive #223, May 2001