Skip to main content

Bomb-Digity Baking Powder Biscuits


These biscuits are THE BEST!  It is a very rare occasion at our house to eat soup without having a few of these along with it.  They are the perfect blend of spices and flavours in a delicious and perfectly chewy baking powder biscuit.  And the best part is, they are super quick and easy to make.  Usually I'm done making them before the oven is even preheated, which in my opinion is a real treat indeed.  So here's how it's done...

First of all, I'd just like to point out that in the pictures I'm using a standard muffin tin, only because it's all I have currently.  I lightly grease my muffin tins to make it easier to turn out the biscuits, but ideally you could use either parchment muffin cups or a silicone muffin pan instead, thus making the biscuits 100% oil free.  I still need to invest in some silicone bakeware and parchment paper muffin cups, so for the moment, I'm still using my old tins.

So, prep your muffin tin, by either greasing it lightly, or lining it with parchment muffin cups, and preheat your oven to 375 degrees Fahrenheit.


In a medium sized mixing bowl, combine the flour, baking powder, baking soda, oregano, basil, and salt.  Whisk until combined.


Melt the honey, and combine with the plant milk, whisking until combined.


Pour the wet ingredients over the dry ingredients, and stir to combine.  I know there's a whisk in this picture, but I actually find it easier to use a large spoon at the point instead, as the mixture is quite thick and tends to gum up the whisk.  Spoon the batter evenly into a standard muffin tin, filling all 12 cups.


Bake your biscuits for 15-18 minutes or until the tops are lightly browned.  Remove from the oven.  If you used muffin cups for your biscuits, you can transfer them to a cooling rack right away.  Otherwise, I like to let them sit for a couple of minutes first before transferring them.  You may want to loosen around the edges of each biscuit with a butter knife to help get them out of the tin.


Serve warm with your favourite soup, or try one of my favourites!

Enjoy!

xoxo ~ Lise-Anne {Plum Planted}

-----------------------------------------------------------------------------------------------


Bomb-Digity Biscuits
By Lise-Anne Michel {Plum Planted}
Makes 12 biscuits
WFPB, Vegan option, Oil-free, Dairy-free, Refined Sugar-free

Ingredients:
2 1/2 c. whole wheat flour
2 1/2 t. baking powder
1/2 t. baking soda
1 t. oregano
1/2 t. basil
1/2 t. salt
2 T raw unpasteurized honey, melted*
1 1/2 c. plant milk**

Method:
1. Preheat oven to 375 degrees Fahrenheit, and line muffin tins with parchment paper muffin cups, or use silicone bakeware.
2. In a medium sized mixing bowl whisk together flour, baking powder, baking soda, oregano, basil, and salt until well combined.
3. In a separate bowl, whisk together melted honey and plant milk until well combined.
4. Pour wet ingredients over dry ingredients and stir with a spoon until combined.
5. Spoon batter evenly into 12 muffin cups and bake for 15-18 minutes, or until the tops of the biscuits are slightly browned.
6. Remove from oven and transfer to a cooling rack.
7. Serve warm with your favourite soup.

Recipe Tips:
* If you are vegan and do not eat honey, sub with pure maple syrup.
** I use unsweetened almond milk.

Comments

Popular posts from this blog

Chocolate Almond Truffles

If you're looking for a rich, creamy, decadent dessert, that is also quick, easy, and only has 5 ingredients (all of which you'll likely have on hand right now), please allow me to be your new best friend.  These truffles are vegan, gluten free, refined sugar free, and have a rich dark chocolate taste that you can indulge in guilt-free.  Although the title says they're almond flavoured, you really can make these truffles whatever flavour you'd like.  I've done peppermint, vanilla, orange...whatever suits your fancy / craving.  I've also rolled them in crushed nuts instead of coconut, but coconut remains my personal favourite.

So to begin, line a small bread board or baking sheet with parchment paper and set aside.

Toast your coconut over medium heat until lightly browned and aromatic (around 5 mins), stirring frequently.


Transfer the coconut to a small plate to cool as you mix together your truffle ingredients.
Next, combine the cocoa powder, full fat coconut …

"Cheesy" Italian Pizza Buns

These Pizza Buns save my sanity Every. Single. Day.  I make them every 2.5 - 3 weeks, and it keeps me from having to make sandwiches every day for my 3 school aged kids.  Life Saver, I'm tellin' ya.  I've been making them for close to 5 years now, and I'm still going strong, because it really is soooo worth it.  I just store them in the freezer, and pop a few out every morning (or put some in the fridge the night before) as needed.

For a long time I made these pizza buns with regular all purpose flour, which admittedly works great, and results in larger, puffier Pizza Buns...but as I'm trying to steer clear of refined flour these days, I've been making them lately with my own ground whole wheat (I use hard white wheat).


After you've ground your wheat, measure and dump all the dough ingredients into the inner compartment of a bread machine.


Select the dough setting, and press start.  My machine takes about 2 hours to complete the dough cycle, and ends up lo…

Sourdough Pancakes

These whole wheat, sourdough pancakes are pretty legit.  I especially love the tanginess that the natural yeast adds.  This is a great option to incorporate into your breakfast rotation.  We have a Saturday morning pancake tradition at our house, so it's nice to have a few different options to mix things up a bit.  These were a hit, and as a bonus, they're oil-free, sugar-free, nut free (if you use rice milk rather than a nut milk), entirely whole wheat, and plant based....AND...super fast and easy to whip up.


First off, combine your bananas, applesauce, plant milk, dates, natural yeast and vanilla in a high speed blender and mix.  Oops, I forgot to include the vanilla in this picture apparently, but you get the idea.

Whisk together your dry ingredients (flour, baking powder and salt) in a large bowl.


Pour wet ingredients over dry ingredients and whisk together until well combined.



On an electric pancake griddle preheated to 375 degrees, ladle batter onto the grill.  I use ju…