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Vegetable Home-Fry Biscuits [Vegan, Gluten-Free]
Be it breakfast, brunch, dinner or lunch, these home-fry biscuits are the perfect accompaniment to any main dish. Hey, they're even great alone with some plant-based spread and a cup of tea!
Ingredients You Need for Vegetable Home-Fry Biscuits [Vegan, Gluten-Free]
How to Prepare Vegetable Home-Fry Biscuits [Vegan, Gluten-Free]
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the brown rice flour,arrowroot, potato starch, sugar, baking powder, baking soda, yeast, xanthan gum, and salt. Add the butter and½ cup of the cold water to the flour mixture and, usingyour fingertips, mix until well incorporated. Pour in the remaining ¾ cup water and mix until the dough comes together, but no more than necessary. If the dough is too dry, add more water one small splash at a time.
- Line a shallow pan, such as a loaf pan, with parchment paper and set aside.
- In a liquid measuring cup, combine the coconut oil and canola oil, stir gently, and set aside.
- In a blender or food processor, combine the rice milk, coconut milk, agave nectar, sunflower lecithin, salt, and xanthan gum and blend for 1 minute. Very slowly add half of the oil mixture, followed by the lemon juice, and then the remaining oil mixture. Blend for 1 more minute.
- Pour the mixture into the prepared pan and refrigerate until solid, about 3½ hours. Chop the butter into 1-inch cubes and store in an airtight container for up to 7 days.
- In a medium bowl, combine the red and green bell pepper, onion, paprika, salt, and a little black pepper. Add the oil and rosemary and toss together. Using a rubber spatula, fold the vegetables into the biscuit dough.
- Dump the dough onto a lightly floured work surface. Using your fingertips, press the dough out until it is about 2 inches high. Using a 3-inch biscuit cutter, cut out biscuits and put them on the prepared sheet about 1 inch apart.
- Bake for 12 minutes. Rotate the sheet 180 degrees and bake until the biscuits are baked through and the outsides are golden brown, 6 to 8 minutes. Let the biscuits cool on the baking sheet for 5 minutes before serving.
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