Country Biscuits

Country Biscuits

Prep 15 mins
Bake 12 mins
Makes 8 Biscuits, Serves 8

These dense, flakey, buttery biscuits are the perfect addition to a hearty breakfast.  They can be whipped up in under 20 minutes with basic pantry ingredients and are SO good straight out of the oven slathered in plant butter and chia jam.  I made these with both flour swaps and my family loved them.  I’m actually kinda proud of the fact that I don’t own a biscuit cutter, lol;)  I improvised with the head of a small mason jar which worked fine, just use anything round to cut out uniform circles. 

Country Biscuits STATS

Country Biscuits  

Dry Ingredients:
2 cups Flour Swap
1 Tbsp baking powder (double for Grain-Free)
1 Tbsp Sugar Swap
1 tsp salt

Wet Ingredients:
6 Tbsp Butter Swap
¾ cup plant milk 


Country Biscuit Collage


Preheat the oven to 400 degrees.  Line a baking tray with parchment paper.  

Combine all dry ingredients and mix well.  Add wet ingredients and mix until smooth, thick dough consistency is achieved.  Allow the dough to rest for a few minutes to absorb the remaining moisture, then knead the dough with your hands for 1 more minute.  Press the dough out on a flat surface until it’s about 1” thick.

Use a round 2” cookie cutter or biscuit cutter (I used the top of a glass mason jar) to make 8 equal sized biscuits.  Transfer the biscuits to the parchment lined baking tray and bake at 400 degrees x8 minutes then turn the oven down to 325 degrees and bake for another 4 minutes or until golden.

Remove from the oven and cool on a rack.  Enjoy warm, slathered in plant butter and chia jam.  *For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging.  Store covered tightly in the fridge for up to a week or freeze for long term storage. 


Country Biscuits Nutrition Label

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