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!


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

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**

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.


Popular posts from this blog

"Glory Sauce" (Modified)


This sauce is not my original recipe, but I am a HUGE fan of Glory Sauce.  The only problem is, in its original form, it's an oil-based dressing (which most dressings are)...and I don't eat oil.  So...I "healthified" it, and honestly, I like it even better this way, which I didn't think was possible.  The original recipe is served at the Fresh Tracks Cafe, at the White Water Ski Resort in Nelson, BC, Canada, and can be found in their Whitewater Cooks cookbook, which is full of amazingly yummy recipes.  Anyways, I replaced the refined oil content of this recipe with some creamy, natural oils, and the results are pretty amazing!  It's the most versatile sauce ever, fantastic drizzled on pretty much everything.  I eat it over rice bowls, salads, Asian dishes, and I even drizzle it over baked potatoes.  So here it is...

First off, I use this Braggs' brand Natural Soy Sauce Alternative rather than actual soy sauce.  It's a great, health…

Sourdough Banana Bread

Mmmm...Banana Bread.  Who doesn't love it, am I right?!?  Even my child that absolutely hates bananas, LOVES banana bread.  And this is the kind of banana bread you really can feel good about eating because it's chuck full of healthiness!  Yay!!!!  Plus, if you have a sourdough starter and are into getting that yummy, tangy goodness into your gut, this is another recipe to add to your repertoire.  If you don't have a starter, there's modifications you can follow in my recipe tips.  This recipe is actually modified from my lovely friend Kelsey's Sourdough Banana Bread recipe.  She gave me permission to change a few things to make it conducive to my Whole Foods Plant Based lifestyle, so it is now completely free of refined sugar, oil and animal products.  So here goes...

My kids usually convince me to throw chocolate chips into the banana bread (I actually found some that are both dairy-free and sugar-free, but man are they expensive), but nuts or blueberries are al…

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 …