These homemade biscuits are super tasty and healthy! They are also so nostalgic for me because they remind me of how good it felt to have a warm bowl of soup after school or on the weekend with a homemade biscuit.
Author: Joyous Health
or Spelt or Wholewheat Flour
Fine Sea Salt
Sweet Potato Purée
or Melted Butter
Vegan Parmesan Cheese
Preheat the oven to 350 degrees F (180 degrees C) and grease or line a muffin tin with muffin cups.
In a large bowl, combine
Oat Flour (1 cup)
Buckwheat Flour (1/2 cup)
Baking Powder (1 tsp)
Baking Soda (1 tsp)
Italian Seasoning (2 Tbsp)
Dried Rosemary (1 Tbsp)
Garlic Powder (1 Tbsp)
Fine Sea Salt (1/2 tsp)
. Mix well.
Fresh Parsley (2 Tbsp)
Sweet Potato Purée (1 cup)
Non-Dairy Milk (1/2 cup)
Coconut Oil (1/4 cup)
to the large bowl. Mix until fully combined.
Spoon batter equally between 12 muffin cups. Sprinkle with
Vegan Parmesan Cheese (to taste)
Bake for 15-20 minutes or until a fork inserted comes out clean.
Let cool for 5-10 minutes. Spread some cashew cheese or goat cheese on a biscuit if you like and enjoy!
Store in the fridge for up to a week or in the freezer for up to 3 months.
Reheat in the oven for 5-10 minutes.
Nutrition Per Serving
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