Recipe: (Fluffy and Tender) Plant Strong Biscuits

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Plant-strong. That phrase again! Just a quick refresher: plant strong is recipes using mainly whole foods (and whole grain flours) and no added oils, margarines or other processed fats.  

So what does that mean for biscuits? Usually recipes I've tried have been based on using applesauce or bananas instead of fat. That works in SOME cases but not in ALL! A sweet biscuit is not my thing. And to top it off, those are really HEAVY usually. Bleh. Nope, I'm not having it. I have a few other biscuits of my sleeve but this one is super yummy. No oil, no margarine (that's Earth Balance!) Low fat and tasty biscuits!? - but what do I use instead of oil or margarine?

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Tofu Mayo. Gotcha. No really. Mayonnaise biscuits are something I had as a kid and then suddenly the light flipped on in my head. "Duh!! Make plant strong mayo and do up a biscuit!" And the rest is history. 

I had to play around to get the flavor just right on the mayo. I think it's really all a matter of personal taste though. If you have a favorite recipe, then use that. If you're dead set on Vegenaise then use that (Maybe try out the reduced fat kind! It's got a yellow lid and it's killer! It tastes just the same to me but half the fat! That means you can eat twice as much!!)  

I include the recipe for the plant strong mayo and you'll have leftovers. Use it in potato salad, on sandwiches, etc. 

 

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Now, there are some tricks to making biscuits lighter. 

#1.) DO NOT - REPEAT- DO NOT OVERMIX! Knead?! No way! You want to "pat" the dough into shape if you are going to cut them (or better yet just barely mix and then make some drop biscuits!) 

#2.) Use a low gluten flour - whole wheat pastry flour is totally key here. I tried it whole wheat all purpose and they were noticeably chewy. Not good in a biscuit.  

#3.) Hot oven! You want them to go into a really hot oven. No peaking.  

#4.) If you have cast iron - USE IT! Preheat it in the oven and then throw your biscuits on that. What you will be rewarded with is a perfectly crunchy bottom. Maybe it's a southern thing but I swear it's the best way to have them.  

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(Fluffy and Tender)  Plant Strong Biscuits

makes 8

Plant Strong Mayo:  

  • 12oz  (about 1 cup) silken tofu (such as Mori-nu Soft Silken Tofu)
  • juice 1/2 lemon
  • 1/4 teaspoon dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/3 cup soy milk (or your favorite non-dairy milk) 
  • 1 teaspoon salt
  • 1/4 teaspoon sugar

Blend together until very smooth. Keep in an airtight container (preferably glass) in the refrigerator for up to a week. 

Biscuits:  

  • 2 cups whole wheat pastry flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup soy milk  (or your favorite non-dairy milk)
  • 2 teaspoons lemon juice
  • 1/2 cup plant strong mayo (see recipe above)  

Preheat your oven to 425 degrees. If you are using a cast iron pan to cook these then add that to the cold oven and let it preheat as well. 

Mix together the soy milk and lemon juice. Let it sit for a few minutes until thickened.  

Sift together the flour, baking powder and salt into a large bowl. Mix in the mayo and soy milk mixture. Mix until JUST COMBINED. A few little lumps is okay.  

For drop biscuits just spoon it out onto either your cast iron pan or a parchment lined baking sheet.  

For cut biscuits lightly dust flour on your work surface. Dump the just combined dough onto the surface and pat into a 1/2-3/4" tall round. Cut out your pieces and then combine the scraps, pat together again and repeat. These will be very delicate and may slightly pull apart while moving them if you are not careful. Just be gentle and pat them back together once they are transfered to the pan. 

Bake the biscuits for 15 minutes or until they just begin to lightly brown.  

These are best eaten right away - served with some jam, or some gravy!! (Gravy is ALWAYS good!)  

 

Nutritional information per serving : Serving size:   1 biscuit

3 WWPointsPlus, 130 calories, 1.4g total fat, 0mg cholesterol, 24.4g carbohydrates, 4.1g fiber, 0.8g sugar, 4.8g protein

 

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