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Hearty Whole Grain Biscuits

Hearty Whole Grain Biscuits

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Submitted by Carol Ann

Hearty whole grain biscuits use silken tofu and apple juice instead of butter, blended into whole wheat, rye, and wheat germ for a dairy-free, high-fiber breakfast biscuit. Vegan friendly.

YIELD

12 servings

PREP

15 min

COOK

12 min

READY

30 min

Hearty whole grain biscuits flip the standard biscuit script by ditching butter entirely. In its place, blended silken tofu and a splash of apple juice do the moistening work, giving you a dairy-free, naturally vegan biscuit that still bakes up tender.

The flour blend is what makes these stand out: whole wheat and rye flour bring earthy depth, while toasted wheat germ folds in nuttiness and a serious hit of fiber. Toasted sesame seeds crackle through the dough for a savory finish.

A hot oven at 450°F (230°C) is what gets these biscuits to rise quickly before the heavier whole-grain flours weigh them down. Twelve minutes is all they need.

Pro Tips

  • Blend the silken tofu until completely smooth before mixing with the juices. Lumps in the wet base mean lumps in the biscuit.
  • Don’t overwork the dough once the flour goes in. Fold just until combined, then turn out onto your board. Whole-grain flours toughen fast under too much kneading.
  • Roll to a true ½ inch (1.3 cm) thickness. Thinner and they’re crackers, thicker and the centers stay raw at this short bake time.
  • Cut straight down with the cookie cutter. Twisting seals the edges and the biscuits won’t rise as tall.

Variations

  • Fold in a handful of dried fruit such as raisins, chopped dates, or cranberries for a sweeter morning biscuit.
  • Swap rye flour for spelt or buckwheat for different whole-grain profiles.
  • Top with a brush of plant milk and an extra sprinkle of seeds before baking for a glossy crust.

Ingredients

8 231.2
OUNCES ML/G SILKEN TOFU
firm
¼ 59
CUP ML APPLE JUICE
1 237
CUP ML WHOLE-WHEAT FLOUR
whole wheat
½ 118
CUP ML RYE FLOUR
½ 118
CUP ML WHEAT GERM
toasted
1 5
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
¼ 1.3
TEASPOON ML SALT
optional
¼ 1.3
TEASPOON ML SESAME SEED
toasted

Directions

Preheat oven to 450℉ (230℃) and oil cookie sheets.

Blend tofu until smooth and blend in the apple and lemon juices.

Transfer to a medium-sized mixing bowl and set aside.

Sift together remaining ingredients, except the sesame seeds.

Fold flours and seeds into tofu mixture.

Turn out onto a lightly floured board, roll out dough to ½ inch thickness, cut with cookie cutter and bake for 12 minutes.

Serve immediately.

Note: Dried fruits can be added to batter if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 43g (1.5 oz)
Amount per Serving
Calories 239 14% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 291mg 12%
Total Carbohydrate 14g 14%
Dietary Fiber 8g 30%
Sugars g
Protein 22g
Vitamin A 0% Vitamin C 11%
Calcium 6% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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