ABOUT THE RECIPE:
A friend once told me that I should sell these biscuits so everyone could have a chance to taste them. Better yet, I’m providing the recipe so you can make them at home. They’re easy to put together, even if you’ve never made biscuits before. Crunchy on the outside and tender on the inside, they have a delicate flavor that makes a pleasing addition not just to breakfasts and brunches, but also to lunch or an evening meal.
Makes 24 mini-biscuits
INGREDIENTS:
1 cup whole wheat flour
1 cup whole wheat pastry flour
1 tablespoon baking powder
1/4 to 1/2 teaspoon sea salt
2 tablespoons toasted wheat germ
2 teaspoons brown sugar
1 1/4 cups unsweetened dairy-free milk
1/3 cup vegan mayonnaise
1/2 teaspoon vanilla extract
1 1/2 cups fresh blueberries
INSTRUCTIONS:
Preheat the oven to 400 degrees F. Oil two 12-cup mini-muffin tins.
Put the whole wheat flour, whole wheat pastry flour, baking powder, and salt in a large bowl and stir with a dry whisk to combine. Add the wheat germ and brown sugar and stir with the whisk to combine.
Put the dairy-free milk, vegan mayonnaise, and vanilla extract in a small bowl and whisk briskly until smooth and well combined. Pour into the flour mixture and stir just until incorporated and lump-free. The mixture will be quite thick. Gently fold in the blueberries.
Divide the mixture evenly among the muffin cups. Bake for 18 to 22 minutes, until the tops are slightly golden.
Put the pan on a wire rack and loosen the sides of each biscuit with a knife. Let cool for about 15 minutes. Carefully remove the biscuits. Serve warm or at room temperature.
VARIATION: Plain Mini-Biscuits - Omit the vanilla extract and blueberries and proceed as directed.
VARIATION: Savory Herb Mini-Biscuits - Omit the vanilla extract and blueberries and add 1 to 2 leaves of fresh sage, minced, and 4 to 5 leaves of fresh basil, minced and proceed as directed.
Ingredients
Directions
ABOUT THE RECIPE:
A friend once told me that I should sell these biscuits so everyone could have a chance to taste them. Better yet, I’m providing the recipe so you can make them at home. They’re easy to put together, even if you’ve never made biscuits before. Crunchy on the outside and tender on the inside, they have a delicate flavor that makes a pleasing addition not just to breakfasts and brunches, but also to lunch or an evening meal.
Makes 24 mini-biscuits
INGREDIENTS:
1 cup whole wheat flour
1 cup whole wheat pastry flour
1 tablespoon baking powder
1/4 to 1/2 teaspoon sea salt
2 tablespoons toasted wheat germ
2 teaspoons brown sugar
1 1/4 cups unsweetened dairy-free milk
1/3 cup vegan mayonnaise
1/2 teaspoon vanilla extract
1 1/2 cups fresh blueberries
INSTRUCTIONS:
Preheat the oven to 400 degrees F. Oil two 12-cup mini-muffin tins.
Put the whole wheat flour, whole wheat pastry flour, baking powder, and salt in a large bowl and stir with a dry whisk to combine. Add the wheat germ and brown sugar and stir with the whisk to combine.
Put the dairy-free milk, vegan mayonnaise, and vanilla extract in a small bowl and whisk briskly until smooth and well combined. Pour into the flour mixture and stir just until incorporated and lump-free. The mixture will be quite thick. Gently fold in the blueberries.
Divide the mixture evenly among the muffin cups. Bake for 18 to 22 minutes, until the tops are slightly golden.
Put the pan on a wire rack and loosen the sides of each biscuit with a knife. Let cool for about 15 minutes. Carefully remove the biscuits. Serve warm or at room temperature.
VARIATION: Plain Mini-Biscuits - Omit the vanilla extract and blueberries and proceed as directed.
VARIATION: Savory Herb Mini-Biscuits - Omit the vanilla extract and blueberries and add 1 to 2 leaves of fresh sage, minced, and 4 to 5 leaves of fresh basil, minced and proceed as directed.
