The second time I made this, I didn’t have almond milk, so I decided to sub it for soy milk. I planned to add 1 more minute before taking them out next time. The inside was a lot softer than I was expecting, or maybe more moist than I was expecting, even at 15 minutes of cooking. I did end up using all of the almond milk + lemon juice mixture. I followed the recipe as-is the first time and found perfect success as described by the recipe. We ate the rest of them the next day and the kept very well. The first time I made this, I was so happily surprised at how flaky and fluffy these vegan biscuits were! We ate them with butter and jelly fresh out of the oven. Thanks-a-million for making me look good! :) Likewise, I appreciate that they’re so incredibly easy to make, and do not require the use of a rolling pin. I am my own worst critic when it comes to cooking, yet even I love how moist and tasty these are. So when I first read the ingredients and super simple directions for this one, I honestly had my doubts about them coming out even HALF as good as they actually did. ![]() I’ve tried multiple, much more difficult and time-consuming biscuit recipes in the past, and every time, they turned out like hockey pucks. Luckily, there was no noticeable lime, nor vanilla taste. I substituted unsweetened vanilla cashew milk for the almond milk, and used lime instead of lemon juice - only because that’s what I happened to have on hand. My non-vegan boyfriend is what you might call a biscuit connoisseur, and he LOVES this recipe! He said he can barely tell the difference between these, and the much more fattening type, containing (nasty) shortening and dairy/buttermilk. Thanks so much for a marvellous (and adaptable) recipe! I resolved only to eat two right away with brunch so I could save six for biscuits and gravy tomorrow, then failed happily and went back for more. Because of that and probably the wwf, too, mine seemed a bit rustic, but they baked up with a lovely crisp outside and light, fluffy inside. I don’t have a biscuit cutter, so I turned it out (without kneading any more), fashioned it into a rough rectangle, and just used my big chef’s knife to cut it into eight approximately equal pieces. I had to smoosh it around in the bowl a bit to get it to come together fully, so i counted that as kneading. My bp and soda were Bob’s Red Mill and there wasn’t a salty or metallic taste at all. Then I cut it into the dry ingredients with a fork. After that encouragement, I decided to forge ahead! I used half whole wheat flour (not ww pastry flour) and half ubap flour, Bragg’s apple cider vinegar instead of lemon juice, and 4 T butter-flavoured coconut oil, and it worked a treat! I measured the coconut oil first and put it in the fridge while I measured everything else. I was too excited to try these, so I read through some of the helpful comments posted by other bakers. My first try of any vegan butter! We just keep saying after eating bites of these biscuits, “I can’t believe how good these are! whoa!!!”Īfter asking about using coconut oil, I couldn’t wait for a response. ![]() Easily found it at Whole Foods this morning. I especially LOVE Miyoko’s vegan butter? Have you tried it? Did a search for vegan butters and this one came up a lot–mainly because no palm oil or any other odd oils. ![]() I did the same with this recipe and it worked beautifully!!!! THANK YOU for giving us such a treat to enjoy while on our vegan fast. A hack I discovered long ago is that I have always used a food processor to combine the very cold butter into the flour/baking powder/salt mixture to create that perfect “sand.” Then I add it to the bowl of liquid mixture (buttermilk). I am learning so many new vegan recipes because some of the fasts are longer than others, and I like to have LOTS in my arsenal! This morning I immediately did a search for vegan biscuits and I am SO glad i found these. We are in the second week of one now, and during the strict fasts there is no meat, fish, eggs or dairy. WOW!!!! What a TREAT these are!!! My husband and I are recent converts to Greek Orthodoxy, and in this faith there are several fasts throughout the year.
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