Almond Buttermilk Biscuits

2-1/4 cups wheat flour
1/3 cup of raw sugar or Shiloh Farms Date sugar or 1/4 cup Honey
2 tsp. Baking  Powder
1 tsp. Baking Soda
1/4 tsp. Salt
2 Tbsp. Butter
1 cup Buttermilk
1 Tbsp. Olive oil
1/2 tsp. Vanilla extract
1/4 tsp Almond extract
1/2 cup Shiloh Farms Sliced Almonds

Directions:  Preheat oven to 425 F. degrees
Stir together dry ingredients, except sliced almonds.  Cut butter into flour mixture until crumbly.  
Combine wet ingredients.  Stir wet ingredients into the dry ingredients just until combined to form a slightly sticky dough.  Do not overmix.   Place dough on a floured surface and sprinkle with flour.   Gently pat dough to an even 1 inch thickness.  Cut out your 3 inch biscuits. Yields about 6 biscuits.  Brush tops lightly with milk and sprinkle tops with sliced almonds and date sugar.  Bake about 10 to 15 minutes, or until golden brown.  Enjoy

Use these biscuits for shortcake also.

Filling
1 pint of fresh raspberries
4 ripe peaches
3 cups Vanilla frozen yogurt

Directions: 
Stir gently together fresh raspberries and sliced fresh peaches.  Spoon the fruit mixture and frozen yogurt onto the bottom half of biscuit and then crown this treat with the top biscuit half.  Serve immediately.