February 15, 2012
Hot and homemade, they are hard to beat
Makes 12 biscuits
3 1/2 cups (790g) flour (or 1 1/2 cup (340g) whole wheat flour plus 2 cups (450g) white flour)
5 teaspoons baking powder
1 1/2 teaspoon salt
1 1/2 cups (340ml) unsweetened soy milk
3/5 cup (135ml) extra-light olive oil
Preheat oven to 450 F (232 C).
In a large bowl, whisk together the flour, baking powder, and salt. With a spoon, stir in the soy milk and oil. Stir until just moistened.
Scoop or spoon the biscuit dough onto a lightly oiled cookie sheet.
Bake for 12 minutes or until a toothpick inserted into the center of a biscuit comes out clean.
- Cutout biscuits: Increase the flour to 4 cups (900g). On a floured surface, roll out the dough to 1 inch (2.5cm) thick. Using your favorite cookie cutter, cut out the biscuits and bake on a lightly oiled cookie sheet.
- Italian herb biscuits: Add 2 teaspoons basil and 1 teaspoon oregano to the flour mixture.
- Traditional herb biscuits: Add 1 tablespoon parsley flakes, 1 teaspoon thyme, and 1/2 teaspoon sage to the flour mixture.
Recipe from Vegan Family Cookbook by Brian McCarthy.
All figures are for a two-biscuit serving.
Fat: 22 g
Carbs: 56 g
Fiber: 2 g
Protein: 9 g
Sodium: 584 mg
Read more from the Guide to Meat-Free Meals