This particular biscuit recipe, from KCET chef Laura Theodore, is vegan, making use of soy or almond milk and vegan mayo in place of dairy products. If you're not vegan, try swapping in whole milk and plain yogurt for the very fluffiest biscuits ever. (Plain yogurt has become my secret baking weapon. Try it in scones and thank me later.)
To make a plain version of these blueberry biscuits, omit the vanilla extract and blueberries. If you'd like to make them even more savory, add 4 to 5 leaves of fresh sage, minced, and 8 to 9 leaves of fresh basil, minced. Or whatever herbs you'd like -- have fun with it.
1 cup whole wheat flour
1 cup whole wheat pastry flour
1 tablespoon baking powder
1⁄2 teaspoon sea salt
2 tablespoons toasted wheat germ
2 teaspoons brown sugar
11⁄4 cups unsweetened non-dairy milk
1⁄3 cup vegan mayonnaise
1⁄2 teaspoon vanilla extract
11⁄2 cups fresh blueberries
Preheat the oven to 400 degrees F. Oil two twelve-cup mini-muffin tins.
Put the flours, baking powder, and salt in a large bowl and stir with a dry whisk to combine. Add the wheat germ and brown sugar and stir with the whisk to combine.
Put the non-dairy milk, vegan mayonnaise, and vanilla extract in a small bowl and whisk briskly until smooth and well combined. Pour into the flour mixture and stir just until incorporated and lump-free. The mixture will be quite thick.
Gently fold in the blueberries.
Divide the mixture evenly among the prepared muffin cups. Bake for 18 to 22 minutes, until the tops are slightly golden.
Put the pan on a wire rack and loosen the sides of each biscuit with a knife. Let cool for about 15 minutes. Carefully remove the biscuits. Serve warm or at room temperature.