TRUFFLE HERB BISCUITS

ALKALINE VEGAN

Ingredients

  • 1 cup white spelt flour

  • 1 cup einkorn flour

  • 1 teaspoon organic baking soda

  • 1/4 teaspoon celtic sea salt

  • 1 tablespoon dried basil

  • 1 tablespoon dried oregano

  • 1 tablespoon onion powder

  • 1 tablespoon fresh basil

  • 1 tablespoon fresh thyme

  • 1 tablespoon greek olive oil

  • 1/2 teaspoon truffle sea salt

  • 6 tablespoons cold organic vegan butter or palm shortening

  • 3/4 cup cold coconut milk

Instructions

Preheat oven to 425 degrees F.

  • Preheat the oven to 425°F/220°C. Place the butter in the freezer until your oven preheats.

  • Line a baking sheet with a silicone baking mat or a well greased parchment paper (highly recommend a silicone mat for this).

  • In a bowl, whisk the flour, baking soda and sea salts until thoroughly combined. Then add basil, onion powder, oregano and thyme.

  • Add in the cold vegan butter or shortening by cutting into chunks. Using a pastry cutter, fork or just your hands, mix everything together until it resembles coarse crumbs/sand.

  • Drizzle greek olive oil over mixture.

  • Make a well and add in the milk, folding gently and stirring gently with a wooden spoon.You want a dough that looks shaggy; it should not be dry, and should not be very wet but it might be slightly sticky.

  • Flour a surface, dust hands with flour, and turn out the dough onto the surface. Form the dough into a 1 inch tall rectangle. Sprinkle some loose flour on top, then fold the dough over onto itself.

  • Using your hands, press down into a flat rectangle again. Turn the dough 90 degrees, then fold onto itself again. Flat again. Repeat up to 5 times; this helps to create layers in the biscuits when they rise.

  • Finish with a dough that is rectangular and 1 inch high, no lower than that.

  • Using a lid of a mason jar, a drinking glass, or a biscuit cutter, cut out biscuits as close as possible to each other. Place the cutting instrument straight down onto the dough; don’t twist it since that can affect the layers.

  • Place one by one onto the baking sheet. Repeat with the extra dough until you have 8 - 12 biscuits. The size of the biscuit cutter will determine how many biscuits you will have. You may have to push some scraps back together to form all the biscuits.

  • You can let the biscuits touch on the baking sheet (this helps them while rising).

  • Bake for 10 to 12 minutes or until golden and fluffy.

  • Remove from the oven. Feel free to brush with more vegan butter as soon as they come out. Let them slightly cool. Serve and enjoy!