These biscuits are one of our favorite weekend morning treats when covered with Vegan Gravy. The corn meal in this recipe actually helps lighten the flavor of the biscuits, while adding a slightly crunchy texture that offsets the softness introduced by the gravy.
Ingredients
- 2 cups All-purpose, unbleached flour
- 2-1/2 tsp Baking powder
- 1 tsp Salt
- 1/4 cup Corn meal
- 1-2 tsp Spices
- 1/3 cup Canola oil
- 2/3 cup Plain soy milk
Instructions
- Preheat the oven to 425 degrees (F). Lightly oil a baking sheet.
- Whisk flour, baking powder, salt, corn meal, and spices in a large bowl.
- Add oil and cut in with a pastry cutter until the mixture forms pea-sized dough balls.
- Add milk incrementally and stir until dough is soft, but not sticky. Add additional water if necessary, no more than a tablespoon at a time, to achieve the correct consistency.
- Knead the dough gently a few times, and roll it out onto a cutting board to a thickness of 1/2 to 3/4 inch.
- Cut the dough into biscuits. Makes 10 to 15, depending upon how large you cut them.
- Bake 12-15 minutes on the oiled baking sheet, until they just start to brown.
- Serve hot from the oven.
Tips
- If you like the “drop biscuit” style better than uniform cut biscuits, then just hand-form 2-inch balls out of the dough instead of rolling and cutting it.
- For a satisfying and tasty breakfast, serve these biscuits split with a little buttery spread inside, and then pour gravy over the top.
Serves: 2 to 3
Preparation time: 30 minutes
