Fluffy Whole Wheat Biscuits
These fluffy whole wheat biscuits are soft, aromatic, and so delicious! They are also versatile – they can be combined with sweet and sour, can be a part of a snack, side to the main dish, or can serve as a dessert.
Servings 12 biscuits
Calories 152kcal
Equipment
- Baking sheet/tray
- Baking paper
- Medium bowl
- Biscuit cutter/a glass
Ingredients
- 1 1/2 cup whole wheat flour
- 1 cup all-purpose flour
- 1 cup plant milk
- 1/2 tsp apple cider vinegar
- 1/2 tsp sea salt
- 1 tbsp baking powder
- 2 tsp sugar
- 1/4 cup coconut oil solid refined
Instructions
- Heat up the oven to 220 C (425 F).
- Add apple cider vinegar to the plant milk, stir and set aside.
- In a medium bowl, sift the flours, add the rest of dry ingredients (baking powder, sugar, salt). Crumble the coconut oil into the mix with fingers and break up into pieces the size of peas.
- Stir in the plant milk and lightly knead the dough. Make sure to not overdo it, otherwise, the dough will be too tough.
- Place the dough onto a floured surface. Pat slightly into a rectangle shape around 3cm (1 1/2 inch) thick. Using the open end of a glass or biscuit cutter, cut out circle-shaped biscuits.
- Knead the leftovers into a rectangle and repeat. You should get 8 larger biscuits or 12 smaller ones.
- Place the biscuits onto a baking sheet layered with parchment paper and bake until lightly golden at the bottom, for 15-18 minutes.