This is my mom’s biscuit recipe; rather than kneading and rolling the dough to cut smooth rounds, she would just pull the dough and drop it onto a baking sheet, which made crispy little bits on the top. These biscuits are perfect with chili or soup. They are best served warm, though they will keep in the fridge and can be reheated in a toaster oven.
Course Side Dish, Snack
Prep Time 10minutes
Cook Time 12minutes
Total Time 22minutes
Author Heather Nicholds, C.H.N.
1cupflour use a lighter one like spelt or whole white wheat
1/4tspsea salt(if using coconut oil)
1/3cupcoconut oil or vegan margarinesoftened but not melted
Preheat the oven to 450°F with a rack in the top position.
In a large bowl, combine the all-purpose and whole-wheat flours, baking powder, and salt. Sift the ingredients or mix together with a fork. Add the margarine and, using your clean fingers, mix it in until it looks like coarse crumbs.
Add the milk, stirring with a fork or your hands until just blended (don’t stir too much). Pull pieces of batter, about 1/4 cup or so, and place on a rimmed baking sheet, spaced at least 1 inch apart. Bake for about 12 minutes, until slightly browned at the edges.
TECHNIQUE TIP: Mixing the margarine into the flour is called cutting in, and it works best if you make scissor-like motions with your fingers.
Whole-Wheat Biscuits https://www.veganook.com/recipes/vegetable-minestrone-soup/ March 26, 2020