![]() One of the other advantages to making vegan olive oil biscuits this way is the control you have over the height of the biscuits. I learned this folding trick from my girl, Oh, Ladycakes, and it creates a perfect amount of layers and height for a pretty kick ass olive oil biscuit. The difference between these easy biscuits and more traditional butter laden biscuits is the folding and layering process. When thinking about how to make biscuits that are super fluffy and easy, I knew I wanted to use the fat everyone has in their pantry, olive oil! Olive oil also adds a fair amount of water content to the biscuits, giving them a perfect fluffy quality straight out of the oven. Don’t get me wrong, I love coconut oil as much as the next girl (it’s basically magic in vegan puff pastry), but oftentimes there is a coconut taste left behind that I really didn’t want hanging around in my vegan biscuits, at least not this time. These vegan biscuits were born out of the need for a biscuit that could be thrown together in time for breakfast, but don’t use gobs of vegan butter or coconut oil. when really all I want on a Saturday morning is a good ol’ biscuit slathered with jelly. Sometimes I get caught up in making crazy desserts that incorporate a million different things or techniques. ![]() I can honestly say that these olive oil vegan biscuits are one of the recipes that I’ve been MOST excited about in the last few weeks. ![]() ![]() They’re made with olive oil and not vegan butter, creating the flakiest and fluffiest vegan biscuits! These are the best homemade vegan biscuits. ![]()
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