I’ve made this recipe twice, the first time using soymilk, and the second time using water. The water biscuits come out with a slightly different texture, but are still yummy. These can be made into waffle biscuits/waffle pizza crusts in the waffle iron, or scooped out and baked into regular, crunchy biscuits in the oven.
- 2 cups flour
- 1/4 cup oil
- 1 cup soy or almond milk (or water)
- 1/2 tsp salt
- nonstick cooking spray, for greasing cookie sheet/waffle iron
- vegan butter/margarine (recommended: Earth Balance or Smart Balance: Organic)
- If using the oven, preheat oven to 425 degrees Fahrenheit.
- Mix flour and salt together.
- Using a wooden spoon, mix in oil.
- Mix in soy/almond milk.
- Using your (thoroughly washed) hands, mix the ingredients together until a dough forms. The dough may be gloppy or sticky. That’s fine. If it’s too dry, add a little more liquid. If it’s too runny (which it shouldn’t be), add a little more flour.
For Waffle Biscuits:
- Spray a waffle iron (both top and bottom) with nonstick cooking spray. The one I use is about 5-7 inches in diameter, guesstimated, and is round.
- Divide the dough (I divided mine in half), and place a portion of the dough on the waffle iron. Press it down with a spatula (I also had to use my fingers, but if you do this and your waffle iron is hot, be careful), and spread it out. It doesn’t have to cover the whole waffle mold, but should almost fill it. My dough was about 1/2 an inch thick, guesstimated.
- Close waffle iron and plug in/turn on.
- Cook for about 15-20 minutes, or until the dough solidifies and the waffle is golden brown or brown on the top and bottom. (If using for waffle pizza crusts, you only need the waffle biscuit to solidify).
- Remove with a spatula.
- Unplug/turn off waffle iron.
- Repeat steps 5-10 until you run out of dough.
For Regular Biscuits:
- Lightly grease a cookie sheet with nonstick cooking spray or oil.
- Divide the dough into 8-10 portions.
- Scoop out each portion and place on cookie sheet.
- (Optional) Place 1 tsp of vegan butter/margarine on top of each clump of dough.
- Bake at 425 for 15-25 minutes, or until biscuits are fluffy and golden brown. They should also be light brown on the bottom.
The number of waffle biscuits this makes depends on your waffle iron’s shape and size. I used a Belgian waffle maker. This made 2 full waffle biscuits, 8 small waffle biscuits.
Baked in the oven, this makes 8-10 biscuits. You can also mix and match, like I did, and make 1 waffle biscuit and 4 regular biscuits.
I enjoyed these delicious biscuits with creamy cashew gravy.