It’s Saturday and we’re brining you something extra special today…the best darn fluffy biscuits!
We normally start our day with a berry and greens smoothie, but today felt like a biscuit day. I think it’s been close to a decade since I’ve had a biscuit, so it’s about time! These are extra special, because they’re plant-based and probably some of best biscuits I’ve ever had. I can’t take credit for the recipe, these are Miyoko Schinner’s biscuit babies, but I sure had fun making them!
- 2 cups Classic Pancake and Biscuit Mix* (see recipe below)
- 1/3 cup cold Glorious Butterless Butter*, cut into ½ inch pieces
- ¾ cup nondairy milk
- 1 tsp. apple cider vinegar
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Put the mix and butter* in a medium bowl, and using a pastry cutter or fork, work the butter* into the flour so that it resembles cornmeal. Form a well in the center, pour in the milk and vinegar, and lightly stir to combine.
- It doesn’t need to be smooth; the dough should be rough looking. Use a spoon to drop lumps of the dough into the baking sheet and bake for about 15 minutes, until lightly golden. Biscuits are best hot out of the oven! If you want to keep them around for a day or two, let them cool completely, then store in a ziplock bag at room temperature. Then reheat in the oven to refresh them.
Makes 12 biscuits
CLASSIC PANCAKE AND BISCUIT MIX
- 4 cups all-purpose flour
- 5 Tbsp. ground flax seeds
- 3 Tbsp. organic sugar
- 2 Tbsp. baking powder
- ½ tsp. sea salt
- Combine all ingredients in a large bowl and whisk until thoroughly combined, 2-3 minutes. Store in an airtight container or ziplock bag in your plantry for up to 6 monhts.
Makes 4 ½ cups
WHOLE WHEAT PANCAKE AND BISCUIT MIX substitute whole wheat pastry four for all-purpose four and increase the backing powder to 3 Tablespoons.
- I have only tried this recipe with all-purpose flour, since the closest thing I had to whole wheat pastry flour was spelt flour, and I wasn’t sure how it would turn out. So, feel free to try different variations. If you’re gluten free, I’d suggest using Arrowhead Mills Organic Gluten Free Pancake and Baking Mix.
- I didn’t have all the ingredients to make Miyoko’s Glorious Butterless Butter, so I used organic refined coconut oil instead (the refined coconut oil has a neutral flavor and does not smell or taste like coconut, so it’s better to use for this recipe than virgin coconut oil).
- We topped our biscuits with homemade cauliflower gravy, using the Cauliflower Alfredo Sauce recipe. It turned out great!
- You could also top with no sugar added berry jam or almond butter. You really can’t go wrong.
Cheers to your health and the weekend!