Enjoy this complimentary, fabulously delicious recipe is from The Joy of Vegan Baking. Watch Colleen demonstrating how to make it here.

Traditionally served as a side dish with a meal, these are perfect for making biscuits and gravy (make them a tad larger for this purpose), a hearty breakfast dish. These simple biscuits are especially delicious served with non-dairy butter and jam or preserves. No need for a commercial “biscuit mix”; the preparation is 5 minutes.

Ingredients

1-2/3 cup unbleached, all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup nondairy milk (soy, almond, rice, hemp, coconut, hazelnut)
1/3 cup canola oil or melted non-hydrogenated nondairy butter (such as organic Earth Balance)

Directions

In a large bowl, mix together the flour, baking powder, and salt until combined. Add the milk and oil and stir just until the dry ingredients are moistened. It will be very sticky and thick, not smooth like cake batter. Use one teaspoon to form walnut-size scoops of batter and another spoon to scrape the batter onto a cookie sheet, spacing the biscuits about 11/2 inches apart.

Bake until the bottoms are golden brown, about 8 minutes. Serve hot.

Yield: 24 servings

Serving Suggestions and Variations:
Use melted non-dairy butter instead of canola oil for a buttery flavor

*Sundried tomatoes: 5-6 tablespoons finely chopped
*Chives: 1/4 snipped fresh
*Rosemary: 1 teaspoon minced fresh or 1/2 teaspoon dried and crumbled
*Chili peppers: 1/4 to 1/3 cup drained canned diced chili peppers
*Watercress: 1 cup chopped leaves
*Whole wheat flour: split the all-purpose flour with whole wheat flour
*Raisins or currants: 1/4 cup
*Sunflower or pumpkin seeds: 1/2 cup