These biscuits remind me of the ones that my mother used to make growing up (with nearly every meal). However, she would place them all together in a cast-iron pan. This practice harkens back to the wood ovens and cast iron utensils that were in use at one time. These are light and savory and are best eaten right away but can be wrapped up individually for later and eaten as a sandwich with tempeh bacon or tofu eggs.


3/4 cup whole wheat pastry flour
3/4 cup white flour
3/4 tsp salt
1 1/2 tsp baking powder
1/4 cup Olivio coconut oil spread or chilled non-dairy butter
6 ounces non-dairy yogurt (pref So Delicious Greek Style Plain Coconut Milk)
1/2 cup non-dairy milk

1. Preheat the oven to 450°F.

2. Combine the dry ingredients in one bowl.

3. Using a fork or a pastry dough blender, cut the coconut oil spread into the flour. Push the utensil into the fat downwards into the bottom of the bowl. Repeat procedure until the flour texture has large white peas.

4. Combine wet ingredients in a separate bowl and stir into the dry ingredients. Fold wet ingredients in just until the dough is wet and sticky. Do not overmix!

5. Lightly flour a surface and fold wet dough onto it. Push the dough into a relatively flat piece and using a 2″ round circle cutter cutter cut 6 circles and place them onto an ungreased baking sheet.

6. Place in the oven and bake for 15 – 20 minutes. Biscuits should be light brown and will continue to cook for a few minutes after they emerge from the oven.

Servings: 6

Cooking Times Preparation Time: 15 minutes Cooking Time: 15 minutes Total Time: 30 minutes

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