Strawberry And Black Pepper Biscuits
A sweet and savory biscuit recipe that is vegan, vegetarian, and soyfree.
Prep Time: 00:20
Cook Time: 00:15
1 cup almond milk
2 tsp apple cider vinegar
2 cups all - purpose flour
3 tsp baking powder
1/2 tsp salt
3 tbsp coconut oil
1 cup sliced strawberries
1/2 tsp black pepper
1Preheat oven to 450F. Line a baking sheet with parchment paper or very lightly grease.
2Begin by mixing the apple cider vinegar in the almond milk. Set aside to let it form buttermilk.
3In a large bowl, mix the flour, baking powder, and salt.
4Add the coconut oil. Using your hands, mix the coconut oil into the flour mixture until its slightly crumbly.
5Stir in the strawberries and black pepper. Then lightly stir in the milk until just combined. Do not over stir.
6Sprinkle a flat surface with a bit more all-purpose flour. Lay your dough on the surface and gently kneed until it is no longer sticky.
7Using a rolling pin, roll the dough out until it is about 1/2-3/4 inch thick. Using a round glass (I used the top of my daughter's sippy cup!), cut out biscuits and place on baking sheet. Continue until all the dough has been used.
8Bake for 13-15 minutes. Serve warm.
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