Sunday, February 28, 2010

Buscuits: Fluffy, Whole Grain, Vegan Goodness!

My husband, the expert biscuit maker, adjusted his famous recipe to make it vegan. A kind man who cooks - what more could you ask for? The biscuits were quite delicious. Very fluffy and soft, which can be difficult to achieve when using whole wheat flour. The trick is to use pastry flour. It's more delicate than regular whole grain flour, and it helps you get around that dense, grainy quality that can be unappetizing in certain foods. The biscuits did look a little brown (we called them poo biscuits), but our little family of four happily ate them all!

2 cups of whole wheat pastry flour
1 tbsp of baking powder
1/4 tsp of salt
1 tbsp of sugar
1/2 tsp of cream of tarter
2/3 cup of rice or soy milk (or more if the dough looks dry)
1/2 cup of olive oil

Mix the dry ingredients first, then create a well for the wet ingredients. Mix and kneed. Too much kneading can keep the biscuits from being fluffy. Roll the dough, cut with a glass or a biscuit cutter, and bake in a 450 degree oven for 8 to 10 minutes. Biscuits that are too small or cooked too long will be dry.
Buscuits: Fluffy, Whole Grain, Vegan Goodness!SocialTwist Tell-a-Friend

No comments:

Post a Comment