Sunday, August 29, 2010

Making Homemade Biscuits! Bookmark this Recipe!

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)
Step 1
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.)

Step 2
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! 

Step 3
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! 


  1. Oh this looks so good, Shevon! The pic is absolutely yummy, like something that should be in a food magazine. I bet these taste really good served warm with that sauce. Absolutely FAB!

  2. This looks amazing! I can't tell you how much I want to taste that sauce! I will definitely be bookmarking this. Thanks for sharing.



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