Sunday, July 13, 2014

Vegan Southern Biscuits

This recipe was born because I couldn't find any shortening in the cabinet and Peter kept harassing me to use coconut oil instead...

Mix together 1 cup A.P. whole wheat flour, 1 cup A.P. bread flour,1/8 cup (white) sugar,  1/4 cup baking powder, 1 tsp baking soda, and 1 tsp salt.

Maya, my little sous chef, stirring together dry ingredients.

Cut in 4 tbsp. coconut butter/oil.  (I used 2 tbsp. Spectrum Coconut Oil (shelf stable) and 2 tbsp. Earth Balance Coconut Spread, which is a cold blend).  (I cut in with my fingers.)

Stir in 1 cup Non-dairy Probiotic Drink  (you could use a non-dairy buttermilk here.  I used Graindrops Original, a vegan/GF probiotic beverage.)

Mix together with a wooden spoon until sticky.  Turn out on a board with 1/3 cup flour and knead until flat.  Using a 3" biscuit cutter, you can make about a dozen thin biscuits or a half dozen traditional biscuits.  Place on a lightly greased cookie sheet and bake at 450 for 15-20 minutes. 

Mini Me with her coffee waiting for the biscuits to cook.

(I use a small oven and it took 17.)

The whole wheat flour gives them a nutty taste which I kind of like, and the coconut butter lends to a sweet, flaky texture.  All in all, a success!!!


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