Get the recipe for Timothy Pakron’s (aka Mississippi Vegan!) Vegan Drop Biscuits, best paired with his recipe for mushroom gravy available at https://www.bamco.com/
Makes 8 servings
INGREDIENTS
2 ¾ cups all-purpose flour
1 ½ Tbsp baking powder
¼ tsp baking soda
1 tsp sea salt
1 tsp sugar
2 Tbsp nutritional yeast
3 Tbsp cold vegan butter
3 Tbsp melted vegan butter, for brushing
2 Tbsp unmelted refined coconut oil (solid)
1 cup thick, plain coconut yogurt or labneh
1 cup cold plain plant-based milk
DIRECTIONS
1️⃣ Preheat the oven to 475°F and line a baking sheet with parchment paper.
2️⃣ Combine the flour, baking powder, baking soda, salt, sugar, and nutritional yeast in a large bowl. Using a fork, vigorously mix the mixture, fluffing everything together, removing any clumps.
3️⃣ Add the cold butter and hard coconut oil. Using the same fork, cut in the butter and oil until you are left with a crumbly texture (the size of large peas). Pour in the milk and yogurt and mix until just combined, making sure to get the dry bits at the bottom of the bowl. The dough should be shaggy.
4️⃣ Using the fork and a spoon to help, transfer 8 mounds of dough onto the lined baking sheet, spacing them with a few inches in between. Bake for 15 minutes, or until golden on top, adding a few extra minutes if need be. Remove and brush with melted vegan butter and serve.
Note: If you can’t find non-sweetened, thick coconut yogurt, you can use a total of 1 ¼ cups cold plant-based milk with 1 tsp of vinegar for tang.
Get other fantastic recipes from Timothy at the link in our bio! #LGBTQPrideMonth #PrideMonth #VeganRecipes #PlantBasedCooking #VeganBaking #MississippiVegan