Fluffy Biscuits–Vegan Style
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| Serves | 4 |
| Prep time | 5 minutes |
| Cook time | 10 minutes |
| Total time | 15 minutes |
| Dietary | Vegan, Vegetarian |
| Meal type | Bread, Breakfast |
| Misc | Child Friendly, Serve Hot |
Ingredients
- 1 1/2 cup white whole wheat flour (made out of white whole wheat berries, or just use regular whole wheat)
- 1 1/2 cup unbleached all purpose flour
- 1 1/2 tablespoon Rumford baking powder (or other aluminum free baking powder)
- 3/4 teaspoons salt
- 6 tablespoons very cold vegan margarine (I use Earth Balance, chilled and cubed)
- 8-10oz very cold almond milk
Directions
| Step 1 | |
| Preheat your oven to 425 degrees Fahrenheit. | |
| Step 2 | |
| In a mixing bowl, combine flours, baking powder, and salt. | |
| Step 3 | |
| Add chilled and cubed vegan margarine and use your hands to rub it into the flour until the whole mixture is kind of crumbly. | |
| Step 4 | |
| Pour in your cold almond milk. Feel free to add almond milk or add a teaspoon or two of flour until your dough is slightly sticky, but fairly easy to handle. | |
| Step 5 | |
| Turn dough out on to a clean, lightly floured surface. Roll dough (or press with fingers) until it is in a 1 inch thick rectangle. | |
| Step 6 | |
| Use biscuit cutter (or jar or cup) to cut biscuits into desired size and shape. | |
| Step 7 | |
| Place on sprayed or non-stick lined baking sheet, and bake at 425 degrees F for 10 minutes. | |
| Step 8 | |
| Serve warm with gravy or fruit preserves. | |
Note
This recipe serves about 3-4 people. However, the number of biscuits will depend largely on what size of biscuit cutter you use.
Recipe adapted from "No Shortening Biscuits" from Cooking with the Micheff Sisters: A Vegan Vegetarian Cookbook.