Print Recipe
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.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Breakfast
Cuisine Gluten-Free, Vegan
Prep Time 10 minutes
Cook Time 25 minutes
Servings
mini-cupcakes
Ingredients
Course Breakfast
Cuisine Gluten-Free, Vegan
Prep Time 10 minutes
Cook Time 25 minutes
Servings
mini-cupcakes
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
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!