- MAKES ABOUT 12 BISCUITS
- ¾ cup (177 ml) soy milk (or other nondairy milk and leave out the vinegar) (we used coconut milk)
- 1½ teaspoons (7 ml) apple cider vinegar or white vinegar
- 1 tablespoon (15 ml) olive oil or broth
- ½ cup (55 g) finely grated carrot
- 1 ½ cups (100 g) finely minced kale or other green (we used spinach)
- 1 cup (185 g) cooked quinoa
- 2 cups (240 g) whole-wheat pastry flour (*use a gluten-free all-purpose flour for GF)
- 2 teaspoons (7.5 g) baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (112 g) vegan butter, shortening or refined coconut oil
- Preheat the oven to 350°F (177°C).
- Whisk the soy milk and vinegar and set aside. While it stands, it will
- curdle and thicken, creating a vegan buttermilk substitute. (This only works with soy milk. If you use a nut milk or coconut milk, it will not thicken but the recipe will still work.)
- Heat the olive oil or broth in a sauté pan over medium heat and add the kale. Sauté for 1 to 3 minutes or until it turns bright green.
- Pour into a large bowl with the carrots and quinoa. Set aside.
- To a food processor, add the whole-wheat pastry flour and process for about 2 minutes to make it finer and the biscuit a little lighter.
- Add baking powder, baking soda and salt and process for about 1 minute.
- Next, add the vegan butter or shortening to the food processor ⅛ of a cup (28 g) at a time and pulse for 30 seconds to a minute after each addition. The mixture will start to look like coarse cornmeal. If there are a few teaspoon-sized lumps of butter, don’t worry—they will mix in later.
- Pour the flour mixture into the large bowl with the veggies, quinoa and soy milk-vinegar mixture. Mix well with a wooden spoon to spread the veggies throughout and smash up any butter pieces that remain.
- Grease two cookie sheets or line them with parchment paper. Using a large scoop (about ¼ cup [60 ml]),form about 12 biscuits. They will be domed from the scoop; if you wish, flatten them with the palm of your hand. They will not spread out during cooking.
- Cook for 13 to 17 minutes, or until they turn light brown on the bottoms.
Per biscuit with oil: Calories 212.4, protein 4.4 g, total fat 9.9 g, carbohydrates 26.5 g, sodium 115.1 mg, fiber 4.2 g
TIP: Try using this recipe to use up other cooked grains such as millet or rice.