Sunday, November 22, 2015

Black Pepper Biscuits (Vegan & Gluten-free)

I woke up this morning with a fierce craving for biscuits. Since these kind of cravings only happen once in a long while for me, I try to make sure I honor them. Luckily, I had just enough ingredients to improvise a batch. I had no idea how they would turn out, but they definitely satisfied my biscuit craving and are already completely gone (and it's only 3 o'clock).

These black pepper biscuits are not your traditional biscuits, in my opinion - they're better. They are buttery and dense and made with super clean ingredients. You won't find any margarines or shortening in this recipe. They are also really easy to make and use minimal ingredients. Pair them perfectly with your favorite jam, jelly or spread or enjoy them plain. I estimated these biscuits to be about 22 g carbohydrate each for any carb counters reading.

Black Pepper Biscuits
By Bailey West, B.S. Nutrition/Dietetics
Makes 9

1 cup brown rice flour
1 cup oat flour
4 T coconut oil (chilled, solid)
1 cup soy milk
1 t vinegar
1 t baking powder
1/2 t salt

1. Try to work in a chilled metal bowl (or just a really cold kitchen). Add flours, baking powder, salt, a generous amount of black pepper and solid coconut oil. Use a fork to evenly incorporate the solid coconut oil into the dry ingredients.

2. Combine soy milk & vinegar. Let stand 5 minutes. It should thicken and mimic the consistency of buttermilk.

3. Once the coconut oil has been evenly distributed into the flour, slowly add in the soy milk mixture. Stir as you go and add liquid until your batter can be formed into a ball.

4. Roll out the dough with your hands onto a non-stick or floured surface. Use a 1/2 cup sized measuring cup to cut the biscuits out of the dough.

5. Sprinkle with more black pepper and bake on a nonstick cookie sheet or baking mat at 450 degrees for about 20 minutes or until the bottoms are golden brown.

Thanks for reading & happy Sunday!

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