I love biscuits even though I don't make or eat them often, they are truly a special treat. This recipe is a good base for sweet or savory biscuits. I made the filling of this biscuit with a sugar free raspberry and champagne grape sauce I came up with. I will do a post on the sauce later so you can see how I made it. This recipe is good! Try with vegan butter or whole wheat pastry flour. I will also do some more experimenting with this recipe. Like adding herbs, flax seeds or using a non dairy cream instead of butter!
- 3 1/4 cups organic all- purpose flour, plus extra for dusting or use whole wheat pastry flour.
- 1/2 tsp fine sea salt
- 2 tsp baking powder
- 4 tbsp organic butter or use vegan butter.
- 2 tbsp superfine palm sugar ( I just ground up regular palm granulated sugar in coffee grinder)
- 1 cup of non fat milk plus a little more for glazing. (Try hemp or almond milk)
Preheat oven 425 degrees Fahrenheit. Sift flour, salt, and baking powder in a bowl. Rub in butter using fingertips until the mixture resembles fine bread crumbs (just like making a french pate brisee pie crust.)
Stir in sugar. Make a well in the center of the flour mixture and pour in milk using a spatula until it forms a very soft dough!
Turn out the dough onto a floured surface and very lightly flatten it until is about 1/2 inch thick. Cut out biscuits using a 2 1/2-inch round cutter and place on a lined baking sheet.
Brush with a little milk and bake in the preheated oven for about 10-15 minutes until golden brown and well risen. Let cool on a wire rack.
Serve alone or with cheese, nut butter or jam!