This biscuit recipe, from KCET chef Laura Theodore, is vegan, making use of soy or almond milk and vegan mayo in place of dairy products.
Ingredients, Makes 24 mini-biscuits
1 cup whole wheat flour
1 cup whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon sea salt
2 tablespoons toasted wheat germ
2 teaspoons brown sugar
1-1/4 cups unsweetened Almond or Soy milk
1/3 cup vegan mayonnaise
1/2 teaspoon vanilla extract
1-1/2 cups fresh blueberries
Preheat the oven to 400 degrees F. Oil two twelve-cup mini-muffin tins.
Put the flours, baking powder, and salt in a large bowl and stir with a dry whisk to combine. Add the wheat germ and brown sugar and stir with the whisk to combine.
Put the non-dairy milk, vegan mayonnaise, and vanilla extract in a small bowl and whisk briskly until smooth and well combined. Pour into the flour mixture and stir just until incorporated and lump-free. The mixture will be quite thick.
Gently fold in the blueberries.
Divide the mixture evenly among the prepared muffin cups. Bake for 18 to 22 minutes, until the tops are slightly golden.
Put the pan on a wire rack and loosen the sides of each biscuit with a knife. Let cool for about 15 minutes. Carefully remove the biscuits. Serve warm or at room temperature.