Foodie Friday - From Biscuit Boondoggle to Breakfast Beauty

Yesterday I decided to tackle my new dairy-free and egg-free diet by attempting to make some simple biscuits for dinner.  Couldn't be that hard, right? Apparently I was wrong.  So I found this Vegan Biscuit recipe online from About.com and figured I would substitute the flour with my gluten-free mix and the margarine with coconut oil.  And I followed these instructions to a tee.


  • 2 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 4 tbsp margarine
  • 3/4 cup soy milk


Pre-heat the oven to 450 degrees. Put all the dry ingredients into a bowl. Using a fork, blend the margarine into the dry ingredients until the mixture breaks down into fine particles.Add the soy milk and stir until the particles cling together. Turn out onto a floured bread board or counter top and knead for 1 to 2 minutes or until the dough is smooth. Add more flour as needed if the dough is sticky. With a rolling pin, roll the dough out to about 1/2 inch thickness. Cut into rounds (a drinking glass works well), place on an ungreased cookie sheet and bake for 12 to 15 minutes. Serve hot.

I kneaded and rolled the dough and cut it into perfect circles and popped it in the oven.  13 minutes later I had some round dough circles that didn't look really any different from when I put them in. I don't blame the recipe as it had great reviews and lots of others had success.  So maybe it was my substitutions or maybe I kneaded the dough too long or rolled it too much, but my biscuits were not very biscuity.  They didn't rise and were just like hard round cakes.  On the upside, they were quite tasty with the coconut oil.

So instead of failed biscuits, they are now my Buckwheat Coconut Breakfast Cakes.  Covered with some peanut butter or no-sugar added jam, they are a perfect way to start the day and are a perfect companion to my morning java.  Not a bad recovery all in all.

Not a baking failure, but a baking discovery! 
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