These biscuits are delicious. I enjoyed them with my wild blueberry preserves. You can find my blueberry preserve recipe in my 'Vegan Wild Blueberry Pancake' recipe. They are also gluten and dairy-free.
Ingredients
Recipe makes 10 medium biscuits
2 cups gluten-free flour blend
2 tbsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
2 eggs, whisked
1 tsp vanilla extract
1/2 cup vegan butter, melted and cooled
2 tbsp unsweetened coconut milk
1/2 cup fresh wild blueberries
Preparation
Preheat oven to 350 ºF. Line a sheet pan with parchment paper. Set aside.
In a medium bowl, add the flour, baking powder, salt, and cinnamon. Mix to combine.
Add the eggs, vanilla, butter, and milk. Mix to combine.
Fold in the blueberries.
Using a medium-size ice-cream scooper, scoop out 10 round biscuits, and flatten a bit with your fingers.
Bake for 15-18 minutes, or until they are golden, and a toothpick comes out clean when inserted.
ENJOY!
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