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Is it even a thing? Fluffy vegan whole wheat and almond flour biscuits? And here comes the confession time:
I had never made biscuits before.
Why? I am not sure. Probably, because you find them more in the American or British cuisines. They were not a “thing” in the former USSR where I was born. Or, at least, not in the area I was born and raised.
So, why “bother” now? 🙂
Well, I decided to jump on to the blogging game initiated by Allison in the #FoodieBloggerLove FB group she manages. The idea is to get to know other food bloggers from the group better and have some fun making other blogger’s recipe but not copying it entirely.
So, here I am. Trying a new (to me) recipe which is so much fun!
What original biscuits recipe did I use?
I was lucky to claim Chef Sarah Elizabeth blog and learn a few things about Sarah. Her life story is so amazing and inspiring.
Sarah is not a vegan, but she has so many recipes which can be easily veganized on her blog. It was tough to choose one, and I might be going back for some more inspiration later 😉
How to make vegan biscuits?
So, as you might know, the original recipe calls for butter and milk. These were 2 easy substitutions.
Vegan baking butter is easy to find nowadays. I used vegan “buttermilk” instead of milk as I thought it would help create the flakier or fluffier biscuits.
I didn’t have white flour at home, as we stopped buying it a while ago. So, the alternative I used was whole wheat flour.
I also decided to add almond flour as I like it in baking a lot. (Check out this waffles recipe I share on my “healthier” lifestyle blog).
My hubby and I couldn’t stop eating them. With the homemade jam and vegan butter, they simply melt in your mouth.
So, without further ado, let’s just make them!
Delicious vegan whole wheat biscuits with a hint of almonds.
- 1 cups whole wheat flour
- 1 cup almond flour
- 1/4 cup tapioca flour optional
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher or Himalayan salt
- 1 cup cold soy or almond milk
- 1 tbsp apple cider vinegar
- 4 oz. vegan butter approx. 113 g.
- 1/4 cup whole wheat flour for folding
Place vegan butter to the freezer for a few hours or overnight.
Turn the oven on to 450F (230C).
Add apple cider vinegar to plant-based milk to make "buttermilk" and set aside.
Grate or cut butter into small pieces and add it to the flour blend.
Using a fork or a dough cutter work the butter into the flour until it becomes coarse crumbles.
Gradually add cold milk to flour until it just moistened.
Add the rest of the flour to the counter (or another surface you will be working on) and transfer the dough there.
Shape the dough into 1 inch-tall (2.5 cm) square using your fingers. Don't use a rolling pin.
Fold the dough over itself and shape it into 1 inch-tall square again. Repeat for a few times.
Cut the dough into square or circles, transfer them to the baking sheet and bake for 15 minutes.
What do you think? Does it sound like something you can easily make?
Honestly, it probably took me longer to write the recipe than actually make it 😉
A combination of whole wheat and almond flour makes it a guilt-free breakfast unless you decide to eat them all. Lol.
Once again, remember to check Sarah’s blog, and don’t forget to share this recipe with your friends.
Thanks to Allison at The Triple Chocolate Kitchen for initiating the game!