Ingredients
Scale
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 Tablespoon organic sugar
- 1 teaspoon salt
- 6 Tablespoons vegan butter
- 3/4 cup almond milk
- 3/4 cup finely chopped strawberries
Instructions
- Line a cookie sheet with nonstick parchment paper. Set aside.
- Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
- Remove your vegan butter from the refrigerator and cut the vegan butter in with your hands, until the mixture resembles coarse crumbs.
- Add almond milk a little at a time until it forms a dough, you may have a little left over.
- Roll out the dough on a flat surface dusted with flour. If the dough is too sticky, add flour until it is manageable. Be sure you don’t over-work the dough.
- Press strawberries into half the dough and fold one side over so they are protected inside.
- Use your hands to gently flatten layers together.Use your hands (do not use a rolling pin) to flatten the dough to 1″ thick and lightly dust a 2 3/4″ round biscuit cutter with flour.
- Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
- Repeat until you have gotten as many biscuits as possible and place less than 1/2″ apart on baking sheet.
- Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.
- Preheat the oven to 400 degrees. Place the biscuits in the freezer until the oven is preheated.
- Bake for 15-20 minutes or until tops are beginning to just turn lightly golden brown. Serve warm with vegan butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1