Everything old is new again.
I used to eat processed, microwave Quaker oatmeal in my 20’s and stopped when I realized it wasn’t very healthy. Ever since my cleanse earlier this year I’ve returned to hot quick-cooking oats, one of the breakfasts that my paternal grandpa ate on the daily (he lived until 99). Another dish I learned to make in Grade 8 Home Ec class was biscuits… which I hadn’t made up until my cleanse as well, when I tried out a recipe for gluten-free vegan biscuits. I eat both oatmeal and biscuits every month now, which proves that some old-fashioned recipes just don’t die. And that’s a good thing.
I adopted this recipe from Pinterest and always add matcha not just for flavour but for energy. Cause matcha’s awesome for you.
3 c whole wheat flour*
1/2 tsp salt
2 tbsp cane sugar (or sweetener of choice)
4 tsp baking powder
Optional: 1 tsp matcha powder
12 tbsp vegan butter (I use Earth Balance or Melt)
1.5 cups non-dairy milk (I prefer rice milk)
In a large bowl, combine flour, salt, sugar, baking powder, and matcha, if using. Freeze for 30 minutes.
Preheat oven to 400F. Cut the butter in with the dry mixture until the butter is pea-sized. Set aside 1 tbsp of the milk for later. Pour the remaining milk over the flour and stir gently until a dough forms. Pour it onto a floured surface and knead a few times until it’s not sticky. Pat out gently to 1″ thick. Fold over and pat out to 3/4″ two more times. Cut out the biscuits and place on a baking tray. Brush 1 tbsp milk over the biscuits. Bake for 15 minutes or until the tops are golden. Makes about 15.
Tips:
- If you’re using matcha, try to use a brand directly from Japan.
- If your dough is too thick you’ll end up with less biscuits.
- A biscuit cutter comes in handy; I use a 1/3 measuring cup and trace out my circles. If the circles are too big, you’ll also end up with less biscuits.
- I just use my finger to smooth out the surfaces with the milk as I don’t have a brush.
*You can also use all-purpose flour, and gluten-free if you wish. The finished colour will definitely be lighter than mine in the photo. I would advise you start with 1 cup of milk first as well. If you add the full 1.5 cups, the dough may be too sticky to handle and you’ll have to add more flour to get it manageable. This has happened to me!
