Delicious Vegan Biscuits

Vegan Whole Wheat Biscuits

Evangelina Perez-Bechtel

Ingredients

1 cup almond milk

1 tablespoons lemon juice

1 3/4 cups whole wheat white flour

1/2 cups whole wheat pastry flour

¼ cup virgin unrefined coconut oil (solid – not melted)

4 tablespoon maple syrup

4 teaspoons baking powder (I use Bob’s Red Mill Double Acting)

1 teaspoon Himalayan pink salt

1. Preheat oven to 450 degrees.

2. Combine almond milk and lemon juice into a medium size bowl. Set aside to allow the milk to curdle.

3. In a large bowl whisk both flours, baking powder, and salt.

4. With a pastry cutter, lightly cut coconut oil into the flour. Pinch the larger pieces between your thumb, index, and middle fingers until the flour looks like coarse crumbs. Set aside to finish preparing the milk mixture.

5. Stir the maple syrup into the almond milk.

6. Add the milk mixture to the dry mixture and stir with a spatula until dry and wet mixtures are thoroughly combined. This will be a sticky dough.

7. Turn dough out onto a well-floured surface. Sprinkle a little flour on the top of the dough being careful not to sprinkle too much.

8. Knead the dough gently using the sprinkled flour to dough. When it is easier to handle and not sticky fold the dough onto itself 6 – 8 times. The dough should now be much dryer.

9. Gather the dough into a round form about ¾ to 1 in thick. With a biscuit cutter cut the biscuits and place on a parchment covered baking sheet. (it makes

10. Bake for about 15 minutes in a 450-degree oven. Watch carefully as ovens heat differently. It may be a little less or a little more.

11. TOTALLY ENJOY