Whole Wheat Biscuits - Vegan and Oil Free
These oil-free vegan biscuits are perfect for breakfast sandwiches, topping for veggie pot pie, or just eating fresh out of the oven with a bit of jam.
- ½ cup soy milk
- 1 1/2 teaspoon white vinegar
- 2 cups whole wheat pastry flour
- 1 tablespoon baking powder
- 1 teaspoon sugar optional
- 1 teaspoon salt
- ½ cup Tofu Cashew Mayo or non dairy yogurt
Preheat oven to 450°F.
Stir the white vinegar into the soy milk and set aside.
In a medium bowl, mix together the flour, baking powder, sugar, and salt.
Add the mayonnaise to the flour mixture and combine with a pastry cutter or fork to mix until crumbly.
Add the soy milk and stir just until combined.
On a floured surface, knead the dough just a few times – do not over mix.
Pat out the dough to about a ½ inch thickness and cut into biscuits with a round cookie cutter or a glass.
Place the biscuits on a parchment lined pan and bake for 10-12 minutes, until they begin to brown on top.
Serving: 1biscuit | Calories: 164.4kcal | Carbohydrates: 31.8g | Protein: 4.6g | Fat: 1.6g | Saturated Fat: 0.3g | Sodium: 569.2mg | Fiber: 1.3g | Sugar: 0.9g | Vitamin A: 50IU | Calcium: 130mg | Iron: 0.9mg