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Homemade Biscuits with Winter Fruit
8 Serving Plantry

Homemade Biscuits

with Winter Fruit

Tags:
SERVINGS
8
PREP & COOK TIME
45 min
CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g


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INGREDIENTS

  1. 1 cup plant-based milk
  2. 2 tbsp lemon juice, divided
  3. 2 cups all-purpose flour
  4. 1 tbsp baking powder
  5. ½ tsp baking soda
  6. 6 tbsp vegan butter
  7. 1 cup winter fruit (we like pomegranate seeds & kumquats)
  8. 1 tbsp sugar
Tools: Baking sheet
SERVINGS
8
PREP & COOK TIME
45 min
CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g


Get Recipes Delivered

INSTRUCTIONS

1
Macerate the fruit

Preheat oven to 450°F. Halve the kumquats. In a medium bowl, combine the kumquats, pomegranate seeds, 1 tbsp lemon juice, and sugar. Toss the fruit well to coat.

2
Make the “buttermilk”

Add 1 tbsp lemon juice to the plant-based milk to make “vegan buttermilk.”

3
Make the biscuits

In a large mixing bowl, whisk together dry ingredients. Add the chilled butter and use fingers or a pastry cutter to combine until well incorporated. Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the “buttermilk” ¼ cup at a time. You may not need all of it. The dough should be slightly sticky but well-combined, just avoid overmixing because that could make the biscuits tough.

4
Cut the biscuits

Turn the dough onto a lightly floured surface and fold over on itself a few times, hardly kneading. Add more flour as needed to prevent sticking. Form into a 1-inch thick disc, handling as little as possible. Pat the dough down into a 1 inch thick sheet and cut out the biscuits with a round cutter, twisting at the end.

5
Bake the biscuits

Place biscuits on a baking sheet in two rows, making sure they just touch to help them rise uniformly. Brush the tops with a bit more melted butter. Bake for 10 to 15 minutes or until fluffy and golden brown. When you’re ready to serve top the biscuits with macerated winter fruit.

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