Easy Vegan Breakfast Biscuits

If you're from the south, you know the joy in eating good old biscuits and gravy! Growing up it was always toast and gravy in my household, but I have definitely come to enjoy eating biscuits with my gravy now. For me, though, they can't just be white flour buttermilk biscuits. I need a little more substance and a little more health. I hope you enjoy these biscuits as much as we do.

Ingredients:

2 cups unbleached all-purpose flour

1 1/2 cups whole wheat flour

1 1/4 tbsp baking powder

2 tsp salt

1 1/3 cup unsweetened soy milk (or other milk alternative)

3/4 cup neutral-flavored oil

Instructions:

Preheat oven to 350°F. Mix together the first four ingredients in a medium-sized mixing bowl. Mix in oil and water until well combined.

Dump out the dough onto a lightly floured surface. Shape it into a rough rectangle. Roll it out to around an inch thick. Then fold it in half or thirds on top of itself. If the dough is sticking to the rolling pin, just lightly flour the dough and pin as needed. Alternatively to folding, you can also cut the dough in thirds and then stack it.

Roll out dough to no more than 3/4 of an inch thick. (Repeat layering process if you want added layers ) Cut biscuits out with a biscuit cutter and bake at 350°F until slightly brown. About 25 to 27 minutes.

Comments

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Amy's Happy Tummy

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