These biscuits from the Vegan Brunch cookbook are fast, easy and delicious. We had them warm from the oven with hot soup for dinner. Of course I couldn't leave well enough alone and topped them with garlic butter. They are so light and fluffy and super easy to make.
2 cup whole wheat pastry flour
5 teaspoons baking powder
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon salt
3 tablespoons cold shortening
2 tablespoons cold margarine
1 cup almond milk (or your favorite non-dairy milk)
for garlic butter
1 Tb olive oil
1 Tb margarine
1/4-1/2 tsp smoked paprika
4 cloves garlic, diced
Preheat oven to 450 F. Line a baking sheet with parchment paper.
a large bowl, mix together flour, baking powder, herbs and salt. Cut
the shortening and margarine into the flour with your fingers or a
pastry blender, until small pebble to marble
sized pieces form. Add the milk and use a wooden spoon to mix and form a
Use an ice cream scoop or
1/4 cup measuring cup to scoop biscuits onto baking sheet. Bake for 15 minutes. Meanwhile combine garlic butter ingredients in a small saucepan and cook for a few minutes. Pull out and brush tops with garlic butter. Return to oven and bake 3 more minutes or until tops are browned.
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