Milked Peanut Vegan Biscuits

By Sherry Coleman Collins, MS, RD, LD



Preheat the oven to 420 degrees, and if you have one, put a cast iron skillet in to preheat. Otherwise, use an ungreased sheet pan but do not preheat it. Meanwhile, pour the flour into a large bowl. Separate 1 Tbs vegan margarine and melt for brushing the tops of the biscuits. Add the remaining vegan margarine to the flour, and cut in with a pastry blender or two forks until the mixture looks like sand, but holds together when pressed between your fingers. Make a well in the center of the flour mixture and pour in the Milked Peanuts. Using your hands or a spatula, gently fold the flour and Milked Peanuts together just until you can make a ball with the dough. Don’t overwork it! Sprinkle a bit more flour onto a counter or work surface, and pour dough out onto the floured surface. Kneed two or three times, then pat dough out to about 1” thickness. Remove the skillet from the oven. Cut into circles or the shape of your choice and, working quickly, place the biscuits into the hot skillet about 2” apart. If you have more biscuits than space in the pan, you can use an ungreased sheet pan to cook them. Brush biscuits with the melted vegan margarine. Bake for 12-15 minutes, until crispy on top and cooked through. Broil the top for 30 seconds (or less) for a crunchy, browned top.


Nutrition information per serving:

Calories: 219

Calories from Fat: 70

Fat: 8 g

Trans fats:  0 g

Cholesterol: 0 mg

Carbohydrate: 30 g

Protein: 5 g

Sodium: 130 mg



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