Preparation Time: 30 minutes Preheat Oven: 425 F Yields: 12-16 biscuits
Surprising!
When I gave up milk and eggs, I thought I was saying goodbye to my good ol' soup and tea biscuits. So, it served me quite a surprise to find this total vegetarian recipe that actually turned out... biscuity. I hope you enjoy the familiar taste with a twist as much as I do.2 cups of mixed whole wheat and all-purpose flour
3 tsp. baking powder
1/4 tsp. sea salt
1-2 Tbs. honey
1/4 cup of oil
3/4 cup of soy, rice or nut milk
-In a bowl, stir flour, baking powder and salt together.
-In another bowl, mix/blend oil, milk and honey.
-Make a well in the centre of the flour mixture, adding liquid all at once.
-Use a fork to stir the mixture. It should form a loose ball and be moist.
-Turn onto a lightly floured surface
-Gently knead with 3-5 strokes.
-Press or roll the dough to be 5/8" thick.-Cut the dough into biscuit shapes using a biscuit cutter or the rim of a glass.
-Place 1/2" apart on a non-stick cookie sheet.
-Bake for 15 minutes or until golden.
-Enjoy with soup, tea or fresh strawberries.
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