I am a Southern girl through and through, so when I got a craving for biscuits last weekend, I knew my only option was to make my own. I have to admit, I was pleasantly surprised by how well they turned out. The biscuits were flaky, buttery and delicious. A great breakfast treat for anyone – not just Vegans.
Ingredients:
- 2 cups whole wheat pastry flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup vegan butter (Earth Balance with soy is best for baking.)
- 1/2 cup plain rice milk
Preparation:
Heat oven to 450ยบ. In a large bowl, combine flour, baking powder, soda, and salt. Cut in butter until you have pieces the size of small peas. Make a well in center of dry ingredients; pour in rice milk. With a wooden spoon, gently blend dry ingredients into the rice milk, just until mixture is clumping together. If necessary, add a few more teaspoons of rice milk. I went old school and just did drop biscuits, but you can always go all-out to make them perfect. Transfer dough to a lightly floured board. Pat out in a circle about 8 inches in diameter and 1/2-inch thick. Using a 2 1/2 to 3-inch biscuit cutter, cut out and place on an ungreased baking sheet. Bake on center oven rack for about 10 to 12 minutes, until tops are browned.Makes 10 to 12 biscuits, depending on size of cutter.
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