When you first read this, don’t think this is hocus pocus nutty crazy healthy biscuits. Nope. They’re easy. And an easy alternative from this biscuit recipe. As I try to include more plant based recipes and meals into my lifestyle, I found pleasure in taking old recipes and making them plant based.
These biscuits have the best home comfort feeling, and I like knowing I can now make them for vegan or dairy free friends as well as taking into consideration where my ingredients are coming from. I’m by no means 100% vegan, if someone puts a full German bratwurst, spaetzle etc. in front of me, I can’t help but eat it.
However, in my own kitchen at home I try and limit the amount of animal products I’m bringing into my space, to make the switch easier. Even eggs are only in my house if I’m fulfilling an order for someone who is requesting the basic non-plant based recipe.
Combine all your dry ingredients, make a well in the centre and add all your wet ingredients. Make sure you coconut oil and milk are at room temperature so the cold milk doesn’t re-solidify your coconut oil. Slowly start to combine the dry ingredients into the wet, until all the flour has been lifted off the bottom of the bowl.
Once combined, knead on a floured surface about 10 – 14 times. If it feels like all the ingredients aren’t combined well, knead a few more times. Squish out onto your floured surface until they’re about an inch think. Don’t worry they’ll puff up, and if you’re going to eat the carbs anyone, might as well make it worth the squats the next day.
Surprisingly, I still don’t own a 3 inch circle cookie cutter, but there’s no need for me to, when my water glass works just as well. You can also use the lid of a mason jar, or if desperate cutting it with a butter knife would work too, but you would have lumpy and odd shape biscuits.
My favourite toppings for these biscuits are vegan butter, almond butter, peanut butter, vegan butter with a little bit of nutritional yeast or, just warmed up plain. This also make great company for soups and chilis to dip into your bowl.
4 cups all purpose flour (I like to split 2 cups all purpose, 2 cups whole wheat flour)
1/4 cup maple syrup
7 tsp baking powder
1 tsp salt
3/4 tsp baking soda
*2 cups sour milk
1/2 cup coconut oil (if you’re looking to make savoury biscuits use a canola, sunflower, or olive oil for tastes)
1. Add all dry ingredients, mix well.
2. Make a well, add the wet ingredients, stir well.
3. Move onto a floured surface, knead 10-14 times.
4. Pat dough out until 1″ thick, cut with a 2″ circle cutter. Place biscuits touching each other on the pan.
5. Bake at 450F for 10-12 minutes. Makes approx. 20 biscuits.
*Add 1 tbsp of lemon juice or vinegar to any 1 cup of non – dairy milk (recipe for almond milk here). Let rest for 10 mins, voila your own butter/sour milk!
If you’re looking for a step by step video tutorial, I will be working on one soon, stay tuned 🙂