Shortening Free Vegan Biscuits

 

My quest for tender and savory vegan biscuits has reached a new echelon. While these are not what I would consider perfect, they are very near to it. 

A while back, I discovered by experimentation that oats make a great egg substitute. I use them often as a binder in baking and faux meat burger/ball making. When you use a food processor to buzz them up they absorb liquid in the dough and create structure without making the final product dense or chewy. 

You can use vegetable shortening as a wonderful substitute for butter and achieve a tender, flaky dough. But I prefer not to use vegetable shortening. It's just not good for you. You could also use vegan butter or margarine, but that's essentially the same thing as using vegetable shortening. 

So I've been causally messing around with combinations of ingredients to see what else might work in the same way. 

I was making some cookies which were good, but sweet enough when I realized the dough I'd made would make an awesome savory biscuit.  So I adjusted the recipe for that purpose and this is the result. 

A tender biscuit that is incredibly easy to make and totally vegan. It contains no hydrogenated oils or shortenings, but is comparable to those that do. 

Vegan Biscuit Ingredients
1 cup old fashioned oats
1 cup all purpose flour
1 1/2 tsps baking powder
1 1/2 tsps baking soda
2 tsps salt
1 tsp sugar
2 tbls olive oil
3/4 cups water
1/4 cup almond milk
1 tbl white vinegar
1 jalapeno, chunked, deseeded
3 cloves garlic
1 tsp garlic powder
1 tsp italian seasoning

Pulse in processor until a thick dough forms. Chill in the fridge for a few hours. 

Drop by heaping spoonfuls onto a lightly greased cookie sheet. Approximately 12 biscuits total. 

Bake at 425 F for 15 minutes. 

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