Easy, fast, and delicious Healthier Homemade Vegan Biscuits! Made with stone ground whole wheat flour.
Oh, hey there!
Good Monday morning to you. How was your weekend? Did you have beautiful weather like we did here in Chicagoland? Did you do anything fun? Are you ready to conquer another week? You know you are. It’s what you do. You wake up, take the week by the proverbial horns, and power through it like a champion.
This morning I’m going to make the start of your day even better. Pour another cup of Joe and take a look at these fluffy gems.
Healthier Homemade Vegan Biscuits, YO!
Wouldn’t you love to split one of these steamy beauties in half and spread your favorite jam or marmalade on them? Or, you could fill it with a vegan breakfast sausage, some spinach, and a little scrambled tofu. Wouldn’t that be dreamy?
Better yet, you could make homemade vegan biscuits and gravy. Smother them in some vegan gravy and get all crazy. Poet. Didn’t know it.
The cool thing about biscuits is that you can pretty much do whatever you like to do with them and they’ll be good.
Why are these healthier homemade biscuits? Because they’re made with mostly stone ground flour, and true 100% Stone Ground Whole Wheat Flour (affiliate) retains most of the grains’ nutrients. Another reason that these are healthier is that I used Earth Balance Soy Free Buttery Sticks (affiliate). No hydrogenated oils! I also used almond milk instead of dairy milk. Do I need to explain why that’s better for you? I thought not.
To make these delicious and fluffy vegan biscuits all you’ll need to do is whisk together the dry ingredients. Use your hands to incorporate the vegan butter—it should look like sand when it’s ready. Pour in the almond milk, and stir until just combined.
Now pat a bit of flour on your hands and on a clean surface and roll the dough around with the palm of your hands. This will work the butter into the dough. Sprinkle a bit of flour on the rolling pin and on top of the dough and roll it out until it’s about a half an inch thick. Use a two inch round cookie cutter or a glass and cut out circles. Keep rolling and cutting until you’ve used up all of the dough.
Put the biscuits on a parchment lined baking sheet (about a half and inch apart) and bake for twenty minutes. They’ll puff up all nice and pretty.
Eat them when they’re hot, or eat them cold. It’s totally up to you. This recipe made several dozen biscuits so I froze them in a freezer bag and then toasted them when I was hungry for a biscuit.
I also made a few for my pups. I don’t give them much, but they love a nice human treat from time to time, and who am I to say no?
How was your weekend?
Have you ever made homemade biscuits?
What’s your favorite way to eat biscuits?
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