I grew up on brownies for dinner, cookies for breakfast, and this low-sugar version of Strawberry Shortcake for anytime. Which is ironic, really when I consider that this is a blog devoted to healthy food. My mom always argued that since oatmeal cookies had oatmeal and raisins, they were pretty much the same thing in a more convenient package.On that note, make these simple vegan biscuits anytime, and serve with fresh berries in season and a splash of soymilk or coconut cream. Even better, surprise someone you love with breakfast in bed that will feel like a treat!
Strawberry Shortcake
(Biscuit recipe adapted from VegNews May+June 2008)
Step 1: Preparation
- An hour before, start strawberries
- Cut off leaves and slice 8 oz. strawberries into medium bowl
- Add 1-2 T sugar to bowl (this causes strawberries to juice, so don’t skip)
- Set aside at room temperature
- Set out ½ C margarine to warm a bit
- Pre-heat oven to 450 F
- Mix 1 C white flour, 1 C wheat flour, 1 t baking powder, ½ t salt, ½ t cream of tartar, and 2 t sugar in large bowl
- Cut up margarine and mix with flour with fork until mixture resembles coarse crumbs
- Add 2/3 C soymilk to mix, and combine with fork until no dry flour remains
- Flour cutting board and turn dough onto board
- Flatten dough with hand, keeping the shape a circle
- Fold dough back onto itself
- Pick up dough, and re-flour board
- Set dough down upside down, and flatten into a circle
- Dip narrow jar or glass into flour, then cut out biscuits from dough
- Continue until all dough is used
- Spray cast iron pan with oil and then lay biscuits on pan
- Bake for 8 to 10 minutes, or until golden
- Serve biscuits hot by splitting in half, spooning some strawberries and juice on each half, and add a splash of soy or coconut milk to each
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