Breakfast Biscuits

I love Southern Comfort Food and nothing says Southern Comfort like a biscuit. That savory, crumbly baked good which demands to be warmed and topped with butter.

This is exactly what this weeks delight, Gluten-free, Dairy-free Breakfast Biscuits offer. The traditional biscuit texture plus, bacon, onion, red pepper, garlic and spinach all wrapped up into a tasty package.

Enjoy!

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INGREDIENTS

Start to Finish: 1 hour

Makes: 12 biscuits

• 1 cup soy milk, room temperature

• 1 tbsp fresh lemon juice

• 1 red bell pepper, diced

• 4 cloves roasted garlic, minced

• 4 scallions, chopped

• 8 slices crispy cooked gluten-free bacon, diced (remove as much fat as possible)

• 1/2 cup vegan shredded cheese, optional

• 3-1/4 cups all purpose gluten-free flour

• 2 tsp baking powder

• 3/4 tsp baking soda

• 1 tsp xanthan gum

• 1 tsp fresh thyme

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 cup grapeseed oil

• 2 large eggs, room temperature

• 1 tbsp maple syrup

note: Store covered, in the refrigerator for up to 3 days. Reheat before serving. 

INSTRUCTIONS

1. Preheat oven to 375º F. Spray a muffin tin with vegan cooking spray.

2. In a small bowl, whisk together soy milk with lemon juice. Allow to sit for 15 minutes (this becomes a vegan buttermilk).

3. In a saute pan, over medium heat, saute red peppers for 5 minutes. Add in spring onion, garlic and bacon, saute for 2 minutes. Add in spinach and saute until wilted. Allow to cool.

4. In a large mixing bowl, whisk together dry ingredients: flour, baking powder, baking soda, xanthan gum, thyme, salt and pepper.

5. In a separate bowl whisk together wet ingredients: vegan buttermilk, oil, eggs and maple syrup.

6. Slowly add wet ingredients into the dry ingredients and mix to create a thick batter. note: I use my KitchenAid mixer for this step.

7. Using a large spatula, fold cooled vegetables, bacon and vegan cheese into the batter.

8. Divide batter into oiled muffin tins — they will be quite full. Lightly grease your fingers and gently press/shape the tops of each biscuit.

9. Bake in the center of the preheated oven for 22 to 25 minutes, until lightly golden brown and a toothpick inserted in the center come out clean.

10. Allow pan to cool slightly (about 5 minutes), then remove biscuits from tin and cool on a wire rack.