Bake It â€˜Til You Make It: Low-Fat Vegan Biscuits That Will Appease Your Kids
I am and have always been since I was a little kid an advocate of bread. Carbohydrates may be out but I’ll maintain my childhood love of bread no matter what fad diets advise. While I have yet to meet a bread I didn’t like, I do have my favorites which include biscuits. I always loved biscuits as a little girl but once I went vegan at age 14, I had to find a new way to go about creating them that didn’t include animal products.
While these biscuits aren’t exactly healthy, they are a far cry from the artery-clogging butter that dominates most biscuit recipes. They turn out on the fluffy side so children tend to like them, as do adults. They’re very simple to make so you can ask the kids to participate without worrying that they’ll jack up your ingredients.
I’ve thrown these together for brunches and dinners, but they also make a good Thanksgiving addition to cornbread if your little ones aren’t too keen on the dish.
As with the oatmeal chocolate chip scones, I developed this recipe in college after existing on sub-par vegan biscuits all through high school. They were fun to make and required so few ingredients that I made them all the time.
You’ll need all of the following:
1/2 cup All Purpose Flour
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
2/3 Soy Milk
1/3 Canola Oil or Margarine ( I recommend Earth Balance)
1 Cookie Sheet
Preheat oven to 475 degrees
Mix flour, baking powder, and salt in large bowl. Add soy milk and oil or margarine until dry ingredients are moistened. The dough should be very sticky and thick.
Take some margarine to your cookie sheet before plopping them down. Make these any size as you want but space about an inch or so a part.
Bake about eight minutes until the bottoms golden brown. Serve hot.
This recipe makes about four big-sized biscuits or a bunch of little ones, which seems to be more popular with the kiddies.