Although I’m not much of a breakfast person, I do love weekend brunches—especially when biscuits are involved—even better—when vegan biscuits are involved.
I’m not a true vegan so I do like to eat these with a side of good ol’ fashioned free range organic scrambled eggs. But they’re so tasty they could be eaten on their own!
Invite friends over and watch them fly off the table. That being said, you may want to double the recipe.
1 1/2 cups all-purpose white flour
1/2 cup whole wheat flour
1 1/2 teaspoon baking powder
1 teaspoon salt
5 tablespoons Earth Balance (vegan butter/margarine)
1 cup almond milk
2 cloves garlic, minced
1 teaspoon rosemary, finely chopped
1. Preheat oven to 425 degrees. Grease a cookie sheet.
2. In a medium bowl, stir together the dry ingredients.
3. Add the rosemary and garlic.
4. Finely chop the vegan butter and stir into mixture. Continue to stir until it’s evenly distributed.
5. Add the almond milk.
6. Mold dough into a ball, sprinkle another pinch of flour on it and place on a cutting board. Form a disc shape with the dough and then use the rim of a water glass to cut out biscuit proportions.
7. Place on cookie sheet.
8. Sprinkle a little salt on top and add a sprig of rosemary on top of each for a pretty garnish.
9. Put in the oven for 15-20 minutes or until golden brown on top.
10. Slather with a little more Earth Balance. Serve immediately or save for later.
Makes about 8 medium biscuits.
Prep time: 5 minutes, bake time: 15-20 minutes.
Born and raised on the tiny, historic island of Nantucket MA, Grey Marcoux always had the desire to travel—externally as well as internally. In 2003 she was first introduced to yoga, when on a whim she followed her intuition to postpone going to college and instead travel into the mysterious heart of India for four months to dedicate herself to service work, spiritual studies and soul-searching. It was there that the divine flame of consciousness and selfless service was ignited. A San Francisco heart-throb, she moved to the Bay in 2005 for school and to immerse herself in activism, the healing arts and redwood trees, and found herself devoting more and more time to practicing yoga. She views the body as a great temple holding many sacred secrets, and treasures that yoga can unlock—thereby transforming ourselves and coming more into alignment with our true self. She is infinitely grateful to her cosmically conscious teachers Jasmine Tarkeshi and Keith Borden of Laughing Lotus Yoga San Francisco. She works at Buen Dia Family School and Laughing Lotus Yoga in San Francisco, CA and lives in Oakland.
Assistant Ed: Stephanie V.
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