From the kitchen
Golden Oat Milk Biscuits
Incredibly tender biscuits that brown beautifully in the oven, a direct result of oat milk's higher natural sugar content driving deeper Maillard browning.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 3/4 cup Oat Milk
- 2.5 cups All-Purpose Flour
- 1 tbsp Baking Powder
- 1 tsp Fine Sea Salt
- 3/4 cup Cold Vegan Butter, cubed
Method
- Whisk together the flour, baking powder, and salt in a large bowl.
- Cut the cold vegan butter into the flour until pea-sized crumbs remain.
- Pour in the oat milk and stir just until a shaggy dough forms.
- Turn out onto a floured surface, fold the dough over itself 4 to 5 times, and pat to 1-inch thickness.
- Cut into rounds and bake at 425°F (220°C) for 15 to 18 minutes until deeply golden.
Kitchen note
These brown noticeably faster than a dairy-milk version, so start checking at the 13-minute mark rather than trusting the full bake time blindly.
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