12 August 2010

Almost Vegan Biscuits

Here's a recipe The-Man-of-the-Place wanted to share. We eat a 95% to 98% vegan diet now, but there are just a few things we have not been able to make palatable without the addition of egg, including pancakes and cornbread. You CAN make ok biscuits without eggs, but these are just sooo good.....

To start with, preheat your oven to 375 degrees. Oil a cast iron skillet and put it in the oven to heat.

Grab a bowl and put in:

4 cups whole wheat flour (we grind ours fresh from Prairie Gold White Wheat)
2 Tblsp. baking powder (aluminum free, like Rumford's)
1 1/2 tsp. salt

Mix above dry ingredients together well.

Cut into dry ingredients: 1/2 c. coconut oil

In a 2 cup measure, place:

1 egg, beaten (farm fresh is best, of course!)
1/3 c. wheat germ
2 Tblsp. lemon juice
Give these a stir, then fill to the 2 cup line with soy milk.

Add to dry ingredients, stir till mixed, then roll or pat out about 1 1/2 inch thick.
You want to pat it out however thick you want your biscuits, because they don't rise much.
Cut biscuits out, quickly pull the hot cast iron skillet out of the oven, throw the biscuits in it and place back in the oven. Turn heat down to 350 degrees, and bake for 20 to 25 minutes, till golden brown and done inside.

We enjoy these for breakfast topped with Cashew-Bean Gravy or Honey. They also make great little short cakes under fresh strawberries topped with cream. (cashew cream, that is!)

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