#flakybiscuits

It's easy to make these flaky vegan biscuits, and they go great with your favorite vegan soup or stew for breakfast. They taste great and are light and fluffy.

Ingredients: 2 cups all-purpose flour. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/3 cup vegan butter, chilled. 3/4 cup unsweetened almond milk, chilled.

Instructions: Warm the oven up to 425F 220C and put parchment paper on a baking sheet. Mix the flour, baking powder, and salt together in a large bowl using a whisk. Shred the cold vegan butter with a grater and add it to the flour mixture. Mix it until it looks like big crumbs. Stir with a fork as you slowly add the chilled almond milk. Do this until a dough forms. Place the dough on a surface that has been lightly dusted with flour. Knead it gently a few times until it comes together. Shape the dough into a rectangle that is 1 inch thick. First, fold the dough in thirds like a letter. Then, press it back out into a rectangle that is 1 inch thick. Fold the dough in half twice more, and then pat it into a rectangle that is one inch thick one last time. Cut biscuit shapes out of the dough with a biscuit cutter and place them on the baking sheet that has been prepared. The biscuits should be baked in a hot oven for 12 to 15 minutes, or until they are golden brown and done all the way through. Take it out of the oven and serve it hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Keto Spinach Dip Pull-Apart Rolls are perfect for parties or as a delicious appetizer. Filled with a creamy spinach dip and wrapped in flaky biscuit dough, they're irresistible and keto-friendly!

Ingredients: 1 cup cooked spinach, chopped. 1/2 cup cream cheese. 1/4 cup sour cream. 1/4 cup grated Parmesan cheese. 1/4 cup shredded mozzarella cheese. 1 clove garlic, minced. 1/4 teaspoon onion powder. Salt and pepper to taste. 1 package of refrigerated biscuit dough.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, combine chopped spinach, cream cheese, sour cream, Parmesan cheese, mozzarella cheese, minced garlic, onion powder, salt, and pepper. Mix until well combined. Roll out the biscuit dough and cut into small pieces. Fill each piece of dough with a spoonful of the spinach dip mixture. Roll the dough pieces into balls, sealing the spinach dip inside. Place the filled dough balls closely together in a baking dish. Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and cooked through. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

You can eat these vegan blueberry biscuits for breakfast or brunch. They're soft, flaky, and full of juicy blueberries.

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/2 cup vegan butter, cold and cubed. 3/4 cup non-dairy milk. 1 cup fresh blueberries.

Instructions: Warm the oven up to 425F 220C and put parchment paper on a baking sheet. Mix the flour, sugar, baking powder, and salt in a large bowl. Using a pastry cutter or fork, cut in cold vegan butter until the mixture looks like big crumbs. Add the soy milk and stir just until everything is mixed together. Add fresh blueberries slowly and carefully. Put some flour on a surface and gently knead the dough a few times until it comes together. Use a biscuit cutter to make rounds out of the dough that is rolled out to about an inch thick. Leave space between each biscuit when you put them on the baking sheet that has been prepared. It should be baked for 12 to 15 minutes, or until it turns golden brown. Take it out of the oven and let it cool down a bit before you serve it.

Prep Time: 15 minutes

Cook Time: 15 minutes