Rain, Rain, Go Away!

It rains EVERY DAY here. EVERY DAY! Our garden is pretty flooded and not much seems to be growing, except for tiny clusters of weeds and I don’t very much like to eat weeds. It is also near impossible to ever go out for a walk without getting rained on. Not that I mind so much, but kids don’t really like getting rained on and it just looks cruel of me to take them out in it.

So… I’ve been spending this past rainy week baking away. I love to bake so much that my tiny little freezer is not big enough for all of my creations. I wish I had more people to give stuff to. I gave away a bunch of goodies to a friend who is due to have her baby soon and to my parents, who I have always tested my recipes on. Our freezer is still full and it is still raining, so I think I will have even more baking to do.

This morning I decided to scratch a recipe off of my list that has been there for a long time now. This recipe is something that a reader had also suggested to me in an e-mail not too long ago, so I knew that I just had to get to it!

Whole Wheat Buttermilk Biscuits

A soft and fluffy buttermilk biscuit, made with whole wheat flour and the addition of ground flax seed. These are especially to die for warm from the oven with margarine and jam.


  • 3 cups whole wheat flour, divided
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup vegan margarine
  • 1 flax egg (2 tablespoons ground flax seed + 3 tablespoons warm water)
  • 1 cup vegan buttermilk*
  • 3 teaspoons pure maple syrup

* To make vegan buttermilk, place one tablespoon lemon juice or apple cider vinegar in a one cup measuring cup and add enough non-dairy milk to fill the measuring cup. Allow the mixture to sit and curdle a few minutes before adding to the recipe.


Preheat the oven to 400°F and line a baking sheet with parchment paper. Combine 2 3/4 cups of the flour with the baking powder, baking soda and sea salt in a medium mixing bowl. Cut in the vegan margarine. In a small dish whisk together the ground flax seed and warm water to make your flax egg. Set the flax egg aside to thicken. In a small mixing bowl, whisk together the vegan buttermilk, and pure maple syrup. Add the flax egg. Pour the wet ingredients into the medium mixing bowl with the flour/margarine mixture, mix until combined and a ball of dough forms. Sprinkle in the reserved 1/4 cup of flour onto the dough in the bowl and knead the dough about 10 times, until the flour is combined. Form the dough into a 3/4 inch thick disk. Use a 3 inch diameter circle cutter or drinking glass to cut the dough into biscuits. Place each biscuit onto the baking sheet. Re-form the dough into a 3/4 inch thick disc and continue to cut the dough to make 7 biscuits. Bake the biscuits for 12-15 minutes, until lightly golden.

Well, maybe the rain can stay just a little while longer. 😉

Do you have any suggestions for a recipe? Leave a comment below or send me an e-mail. I would love to hear from you! 🙂