Whole-Wheat Drop Biscuits

In today’s issue of Happy Herbivore Series we will be making biscuits! I freaking love biscuits. Before I went vegan I used to go to Whole Foods in the mornings sometimes to get biscuits at their buffet. They were heavenly. I could easily eat 4 of them in one sitting. Then feel sick for the rest of the morning. It was worth it though.

I don’t know if those biscuits are vegan or not because I haven’t been back to their breakfast buffet since going vegan. I try to avoid getting random things like ready made biscuits, cookies, and juices at whole foods because it adds up so quickly. That’s why baking your own is so great! It’s way cheaper, you control what goes in it, and you can make them whenever you want.

These biscuits are seriously really easy to make. Prep time is maybe 10 minutes. Maybe. Anyway, I love them and my husband does too. I make these when we feel like eating something bread-like but don’t have any bread on hand (we make our own bread now too).

There isn’t a picture in the book of how these are supposed to look so we’ll skip that step.

biscuits1These are all the ingredients needed. Behind the salt and apple sauce is the white whole wheat flour. I have made these with rice milk, soy milk, and almond milk. I actually prefer making them with Silk’s Unsweetened Soy Milk.

biscuits2

I have mixed the dry ingredients. I don’t have the best measuring cups, but I’ve memorized that the one pictured here is 1/4 cup.

biscuits3

Mix it up!

biscuits4

This is what the dough looks like after I’ve mixed it by hand for a few minutes.

biscuits5

I usually divide the dough into 5 biscuit shaped pieces and lay them on baking parchment paper.

biscuits6

biscuits7

And that’s the finished result! The recipe says to bake between 7-10 minutes. I’ll bake it for 7, turn them over and then bake them for 3 more minutes.

I like to spread Earth Balance’s soy free buttery spread on them. My husband used to eat them with honey, and has tried them with agave nectar too and likes it.

If anyone else has made these before I would love to know if they turned out anything like mine!

Products I recommend to pair with this recipe:
Earth Balance Soy-Free Natural Buttery Spread, 15 Ounce — 12 per case.

Silk Unsweetened Organic Soymilk, 32-Ounce Aseptic Cartons (Pack of 6)

UPDATE!

If you bake it for a minute or a minute and a half longer than 10 minutes it comes out pretty crispy! Loved the result so I will be baking these for 11 – 11.5 minutes from now on.

Also recipe source:
Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes

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