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Mom's Vegan Kitchen Biscuit Mix ENLARGE IMAGE

Mom's Vegan Kitchen Biscuit Mix


QTY
208Y



Make light, fluffy biscuits every time with Mom's Vegan Kitchen's All-Purpose Biscuit Mix! Simply add vegan butter and non-dairy milk and, hey-presto, you've got yourself some incredibly delicious biscuits! You may want to buy more than one because--trust us--these are SO good!

Non-GMO. 27.5 oz.

Directions:
ROLLED: Cut butter into flour. Add milk and stir to mix. Turn out onto a floured surface and gently roll out to about 8" by 8" square. Fold in half and repeat. Cut out biscuits with a biscuit cutter or sharp knife and place on lightly greased baking pan.

QUICK: Heat butter in milk until just barely melted. Allow to cool. Add to biscuit mix and gently stir to mix. Turn out onto a floured surface and lightly pat out to about 8" by 8". Cut biscuits with a biscuit cutter or sharp knife and place on lightly greased baking pan.

DROPPED: Mixing by either of the above methods, increase milk to 3/4 cup. Drop by spoonfuls onto lightly greased baking pan.

TO BAKE: Brush tops of biscuits with melted butter, if desired. Bake at 425 degrees for 15-20 minutes, or until golden brown. Serve immediately.

Ingredients: Enriched unbleached white flour (wheat, malted barley flour, niacin, iron, thiamin, riboflavin, folic acid), cornstarch, baking powder (sodium phosphate, bicarbonate of soda, cornstarch, calcium phosphate), evaporated cane juice, salt.

Nutritional Information:
Serving Size: 1/3 cup
Servings per Container: 18
Calories: 167
Carbohydrates: 37g
Total Fat: 0.4g
Saturated Fat: 0g
Trans Fat: 0g
Sodium: 294mg
Sugars: 2g
Fiber: 1
Protein: 4g

Good, But..
August 14, 2012 | Carmen

I followed the 'dropped' method to make a batch of biscuits. They didn't rise much but were really tasty anyway!
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