Flaky, Buttery Popeye Biscuits
These flaky and buttery vegan biscuits are loaded with spinach goodness!
Servings: 12 biscuits
Ingredients
Dry:
- 2 cups sprouted grain flour
- ¼ cup nutritional yeast
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon black pepper
- ¼ teaspoon salt
Blend (Wet):
- 4oz organic spinach (about 5 cups loosely packed)
- 5oz vegan plain (unsweetened) yogurt (almond milk yogurt used)**
- 1 tablespoon raw sugar
- ¼ cup almond milk
Fold in:
- 5 tablespoon very cold vegan butter, grated or chopped into very small cubes (about ⅔ of one stick of vegan butter)
- 2-4 tablespoon vegan shredded white cheese (optional)
- additional flour as needed to roll out the dough (at least ¼ cup needed)
- ** vegan cream cheese could also be used
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper - or grease well.
- Add all the dry ingredients to a large mixing bowl and stir to combine.
- Add all the wet ingredients to a blender and blend from low to high until the spinach is smooth and resembles a thin smoothie-like texture.
- Pour the spinach mixture into the dry bowl and stir until a sticky ball of dough forms. Add in the grated vegan butter and optional vegan cheese shreds and start kneading everything together, in the bowl, using your hands. If your dough feels too sticky, add in a few tablespoons of additional flour. When the dough is fluffy yet dry enough to roll out, transfer it to a floured flat surface and roll out to about an inch thick - thicker for taller, thicker biscuits.
- Cut out the biscuits using and cookie or biscuit cutter you'd like. transfer to the baking sheet. Repeat until all the dough has been used up.
- Bake at 400 degrees for 18-20 minutes.
- Serve warm! store leftover sealed in a container or plastic bag - in the fridge for up to two days. Beyond that time, freeze biscuits to save for later. Reheat in a toaster over, oven or microwave to serve.