Who says vegans and the health-conscious cannot enjoy the sinful taste of biscuits? This whole wheat biscuits recipe proves that pastries don’t have to be so sinful, after all. This recipe works well even if you substitute coconut milk tonic for milk, buttermilk, or water. Makes 20 biscuits.
- 2 ½ cups whole wheat pastry flour
- 6 tbsps coconut oil or palm oil
- ¾ cup coconut milk tonic, or milk, buttermilk, or water
- 1 tbsp lemon juice or organic apple cider vinegar
- ½ tsp baking soda
- 1 ½ tsps baking powder
- ¾ tsp salt
- Sift flour into a large mixing bowl.
- Put the coconut oil or palm oil into the flour using a spatula, fork, or knife. Stir the flour mixture until the oil forms small lumps the size of peas.
- Pour in coconut milk tonic (or the alternatives, if you prefer them) into the mixture. Add the lemon juice or apple cider vinegar and mix.
- Let the mixture sit overnight at room temperature. Your batter should be soft and wet so that salt and rising agents can more easily be mixed the next day.
- The next day, pre-heat over up to 450 degrees.
- Press the dough into the middle of the bowl and sprinkle the rest of the ingredients over the top of the dough.
- Fold the dough in half, from top to bottom, and press it down. Repeat this 10 to 15 times until you are sure that all rising agents have been thoroughly incorporated into the dough.
- Dust a wooden board with white flour. On the wooden board, roll the dough into a flat disc not thicker than ½ inch. Cut the dough into small circles using a cookie cutter, or you can just cut simple straight lines to prevent excess.
- Place biscuits on ungreased baking sheets and bake in pre-heated oven for 10 to 12 minutes. Bake until biscuit bottoms are golden brown and the centers are cooked.
- Place in cooling racks before serving.
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