Whole Food Plant Based Biscuits
Tender without any butter or oil, these biscuits are very simple to make to round out a meal or serve with gravy on their own. Use half white flour for more typical biscuits, or 100% whole wheat for die-hards who don't mind a denser biscuit. Gluten Free option in the notes below.
Ingredients
- 1 cup plant milk (full fat coconut milk for most tender biscuits, almond milk for lower fat)
- 1 TBSP apple cider vinegar
- 1.5 cups whole wheat flour (use half white if preferred)
- 1/2 cup almond flour
- 1 TBSP baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
Instructions
- Mix the vinegar with the plant milk in a liquid measuring cup and let it sit for 5 minutes. This curdles it like buttermilk.
- Preheat oven to 450°F.
- Mix the dry ingredients together. Measure the flour well, as too little will create flat biscuits.
- Add the curdled milk, and mix the dough together. Do not overmix, as that creates tough biscuits.
- Line a baking sheet with parchment paper, and drop large spoonfuls of batter to create 10 biscuits. Flatten them and shape them into a circle.
- Bake for 10-12 minutes, until lightly browned.
Notes
For gluten-free, replace whole wheat flour with all-purpose gluten free flour and use full-fat coconut milk for the plant milk.
For nut-free, replace the almond flour with ½ cup more whole wheat or GF flour, and use 1 cup of full-fat coconut milk as the plant milk (try to use only the thick, creamy part at the top of the can).
