Heavenly Angelic Biscuits
Heavenly Angelic Biscuits
It takes some time to create this heavenly biscuits, but it's worth every minute invested in creating them. These beauties are light, delicate and elegant. Dinner guests will love every mouthful! Create a mini version for an afternoon tea party!
Yields: 2 dozen biscuits
Preheat oven to 450°F.
2 cups Bob's Red Mill Unbleached Organic Flour, plus more for dusting
2 cups Bob's Red Mill Organic Whole Wheat Pastry Flour
1 teaspoon agave nectar, honey, unsulphured molasses or maple syrup
1 teaspoon Bob's Red Mill Baking Soda
1 tablespoon Bob's Red Mill Baking Powder
one 1/4-ounce package SAF Active Dry Yeast or if measuring from a large bag,1 scant tablespoon
1/4 cup warm water
1 stick non-hydrogenated soy margarine, melted and cooled, or 1/2 cup extra virgin olive oil plus 1 teaspoon Hawaiian sea salt (use no salt if using margarine)
1 1/2 cups Plain Silk Soy Milk, boxed or fresh
1 teaspoon unfiltered organic cider vinegar or lemon juice
non-stick oil spray
Cuisinart Food Processor-14 cup
2 1/4 inch biscuit cutter
Sprinkle yeast over water; let stand until creamy looking, about 5 minutes. Add the agave nectar and whisk it into the yeast solution.
Soy Milk Buttermilk Solution
In a large Pyrex measuring cup, measure 2 cups Plain Silk Soy Milk and 1 teaspoon unfiltered organic cider vinegar.
This potion makes a solution like buttermilk.
Dry Ingredients First
In a Cuisinart Food Processor fitted with the knife blade, combine flour, baking soda, baking powder, and pulse to combine.
Wet Ingredients Last
Add the oil to the soy milk "buttermilk" solution and whisk.
With the Cuisinart running, add the yeast solution.
Now, add the Soy Milk Buttermilk Solution, slowly! Drizzle this through the tube opening slowly to give the flour time to incorporate the liquid.
Let the machine continue to run till the sticky dough starts to form a ball and nothing is sticking to the sides of the mixing bowl.
Empty the smooth pillowy dough into a large bowl sprayed with a non-stick oil and cover with plastic wrap.
Place the dough filled bowl in your refrigerator for 2 hours.
Angelic Biscuit Dough After 2 Hours
Roll & Cut the Dough
Knead the refrigerated dough a few times to eliminate any air bubbles.
Roll the dough out about 1/2 inch thick... round, square, oblong... the shape of the rolled dough doesn't matter because you are going to cut out circles.
With a 2 1/4 inch round biscuit cutter, cut out as many rounds as you can and place them on a parchment paper covered baking sheet about 1 inch apart.
Bake the biscuits in a 450°F preheated oven until golden on top and done in the middle, 12 to 15 minutes.
Remove from oven; transfer to a wire rack to cool. Serve warm.
Try serving the Heavenly Angelic Biscuits for breakfast with my Vegan Basic Gravy and Sausage Patties on the side. This is a great brunch!
Cut the biscuits smaller and serve with an afternoon tea... jams, jellies, whipped honey slathered on them... ooh, la, la!
Heavenly Angelic Biscuits are also great at a formal dinner party.
Related Bread Recipes
Vegan Biscuits & Sausage Gravy
Vegan Store Bought Breads
Cheeseless Sausage Pizza