Recipe by CHARIANDER
"Yummy whole grain biscuits made without any animal products."
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whole wheat pastry flour
coconut oil, at room temperature
Really good, but be aware of what kind of stevia powder you have. I have pure stevia extract powder with no additives, and 1/4 of a tsp makes pretty sweet biscuits, maybe a tad bit too sweet for some. I don't know what powder the writer used, but if I used a tbsp of my extract, it would be equivalent to 3-5 cups of sugar (which would make the biscuits sweeter than pure sugar in the shape of biscuits).
Had to add much more coconut oil than resume stated to get it crumbly. I must be use to butter as an ingredient, because these biscuits lacked the "melt in my mouth" flavor. Or it needs more stevia.
I made these yesterday without any high hopes, but boy was I impressed! I even received high praise from my picky eaters.
I used skim milk in place of the almond milk and only about 2/3 c. since it is not as thick, and read the reviews about these not rising much and added about 1/2 TBS vital wheat gluten. I was very happy with the outcome. I was looking for a recipe that didn't use shortening and this is IT! Thank you for a great recipe!
I needed something dairy free so I tried these. I was very pleasantly surprised! I love using coconut oil and I had some almond milk that I had made. I didn't have any stevia so I used a little coconut palm sugar. They don't really rise much so don't expect that. They are very good, though.
Very nice! I only used ww flour instead of ww pastry flour and canola oil instead of coconut, but no complains........great recipe!
I made these for my family (including my son's girlfriend who is from Tennessee)...trying or cook healthier for them...everyone loved them.
This made delicious biscuits though I did change a few things. I omitted the sugar altogether, used 1/4 Earth Balance + 1/2 C coconut oil and added a few herbs since I was making biscuits for biscuits and gravy. The biscuits are moist and yummy!
I chose this recipe because it does not use shortening, and I was pleasantly surprised by the result. They came out as slightly sweet, fluffy biscuits with just a hint of coconut and almond flavor.
I did not roll out the dough, but cut in the oil using my food processor, then put the mix into a large bowl and quickly worked in the milk with a spoon. Then I made patties by hand, just gently patting the dough into shape - worked very well and was quick.
I also made a second batch (at the same time), using half coconut oil and half lard (from cooking bacon), and added some onions and bacon bits (I cooked cut-up bacon and onion in a pan before adding). And I did not have any more almond milk, so I used buttermilk instead, about 2/3 cup. They came out great, too, but I think the bacon flavor does not harmonize so well with the coconut flavor, although everybody in my family still loved them. The "original" batch was a nicer, more rounded flavor overall, and if you add bacon, leave out the sugar.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Whole Wheat Biscuits
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 46
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