I wanted to make something biscuity because they are one of my favorite foods. Sweet biscuits, savory biscuits or drop biscuits are all big hits at my house.
Since it’s strawberry season I had to build my recipe around them. It’s wonderful when you can get fresh strawberries that are perfectly ripe and are that beautiful ruby red color.
I use coconut sugar to slightly sweeten the biscuits, but you could use the sweetener of your choice, or none at all. If you want them sweeter you could always make a glaze for the top.
I’ve really been into spelt flour lately so I added it into this recipe too. If you don’t have any on hand just replace it with whole wheat pastry flour.
If your herb garden is already producing try making a variation with finely minced thyme, mint or lemon balm.
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla
- 1 cup soymilk, or other nondairy milk
- 1 1/2 cups Bob's Red Mill whole-wheat pastry flour
- 1 cup Bob's Red Mill spelt flour
- 1/4 cup coconut sugar or brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup coconut oil
- 1 cup minced strawberries
- Preheat the oven to 425 degrees. Oil 2 cookie sheets or line with parchment paper.
- Stir the apple cider vinegar and vanilla into the soy milk and set aside. This will make it curdle and thicken it. Please note that if you use another milk it may not curdle.
- Add the flours, sugar, baking powder, and salt to a mixing bowl and mix well. Then add in the solid coconut oil (chill it beforehand if it’s a short summer day.)
- Cut in the coconut oil with a pastry cutter or 2 large forks. You can also use your food processor. No matter what method you use you want the mixture to look similar to coarse cornmeal.
- Pour the soymilk mixture into the dry mixture with the strawberries and begin mixing with a wooden spoon.
- Spread some extra flour onto a large cutting board, then scrape the dough out and pat the dough about ½ inch thick.
- Use a cookie cutter or a jam-sized mason jar to cut out the biscuits. Place on the prepared cookie sheet.
- Gather up the leftover dough and pat it out again and cut out biscuits. Continue this process until all the dough is used.
- Cook for 12 to 15 minutes until the bottoms of the biscuits are medium-brown.
If you use plant-based milk other than soymilk, it may not curdle.
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Nutrition InformationYield 15 Serving Size 1
Amount Per Serving Calories 192Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 1gCholesterol 4mgSodium 205mgCarbohydrates 30gFiber 3gSugar 6gProtein 6g
Nutrition information is provided from nutritionix.com as a close estimate. If you have specific health issues please put the recipe information, including the exact ingredients you use, into the nutritional calculator your Dr. recommends.