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Cinnamon Dexscotti™ Biscuits (for adventuresome bakers)
These are not traditional in taste (lots of spices) or texture (less flakey than wheat). They are hearty for a cool day with lots of warming spices to help you really get going for your day. Best if eaten warm with lots of yummy vegan butter.
Prep Time 10 minutes
Cook Time 25 minutes
Servings
mini-cupcakes
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
mini-cupcakes
Ingredients
Instructions
  1. Start with most of the Dexscotti™ mix in a mixing bowl (as an option, you can add 1/2 tsp baking soda for more lift). Hold out 2 Tablespoons for flouring the cutting board.
  2. In a separate container combine: coconut milk & lemon juice. Set aside.

  3. Add very cold Earth Balance (or vegan butter of your choice). Cut into the dry mix with a pastry dough blender or a fork until butter chunks are quite small.
  4. Pour the milk in a bit at a time and stir in. The mixture should be sticky.
  5. Scatter the remaining Dexscotti™ mix on your cutting board.
  6. Pour sticky mixture onto cutting board and gently kneed on the cutting board - when easy to touch without sticking, form a 1” tall disk (about 8” round).
  7. Use a knife or pizza cutter to cut into 8 equally sized pieces. Separate each and use your fingers to make each a round disc.
  8. Place so they are touching each other on a parchment lined baking sheet.
  9. Bake in 450˚ oven (preheated) for 15-16 minutes.
  10. Remove from oven & serve while still warm.
Recipe Notes

EAT, ENJOY & FEEL THE BISCUITY GOODNESS FILLING YOUR LIFE WITH JOY!