These comforting breakfast biscuits are a perfect way to slow down and savor holiday mornings. It’s one of a few choice recipes from Lani Muelrath’s latest book, The Mindful Vegan: A 30-Day Plan for Finding Health, Balance, Peace, and Happiness. Muelrath’s just-out guide not only teaches us how mindfulness can combat common dietary challenges (which are often amplified during the holiday season), but also aims to “restore the pure joy of eating.”
“People can get bogged down in the details of dietary change, distracted by the excessive scrutiny of nutrition in an effort to make it all so perfect that they forget the pleasure of simply sitting down to and enjoying a plate of delicious plant-sourced food,” says Muelrath. That’s precisely why she chose to include some of her very favorite recipes in the book, including this tasty re-do of her mother’s go-to biscuits for strawberry shortcake.
In this version, Muelrath replaces some of the flour in the original recipe with almond meal, making them “more cake-like, somewhat like a scone, which is truly celebrated around our house!” These versatile biscuits are equally delightful served for breakfast with jam or a smear of nut butter, as a delicious addition to a festive holiday dinner, or used as a base to a berry shortcake for brunch or dessert. Plus, they can be prepped and on the table in 15 minutes or less—which is surely something to be grateful for come holiday-time.
1. Preheat oven to 450°F.
2. Combine plant-based milk and vinegar in a glass. Let sit for 5 minutes.
3. Mix together pastry flour, almond meal, baking powder, and salt in a large mixing bowl.
4. Add the soured milk to the dry ingredients, and mix until all ingredients moistened; avoid over-stirring.
5. Drop dough by large spoonfuls onto a nonstick baking sheet.
6. Bake for 10 to 12 minutes, until lightly browned.
Photo by Lindsay Moe