Vegan Biscuits with Himalayan Tartary Buckwheat & Almond Flour
This recipe is organic, plant-based, and gluten-free.
Equipment
- Pastry blender. (Optional.)
- Parchment paper. (Optional.)
Ingredients
- 1 1/4 cups organic flour.
- 3/4 cup HTB flour.
- 3/4 cup plant milk.
- 1 tbsp baking powder.
- 1/3 cup shortening.
- 1/2 tsp pink salt.
- Vegan butter.
- Nutritional yeast.
Instructions
- Mix the flour, baking powder & salt in a mixing bowl, then cut the shortening in with the pastry blender until it's crumbly.
- Add the plant milk to the center and stir only until moistened with a fork.
- Roll into a ball and knead on a lightly floured board until smooth, then press or roll flat keeping at least a half inch thickness.
- Flour the 2.5" biscuit cutter and make 10 shapes (unless you doubled/tripled the recipe), then position biscuits on the pan about an inch apart (lightly oiled or with parchment paper).
- Bake in a preheated 450 oven for 10 minutes or until golden, then cool on a rack.
- Tasty hot with vegan butter and nutritional yeast. Also good for tons of recipes.
Nutrition
Calories: 145kcal
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