I’ve been thinking of ways to minimize the amount of butter in biscuits. Traditional biscuits are great, but if I eat them every day, the butter component can be a little heavy, so I’ve come up with a lighter version using the wonderful canola oil from Mighty Trio Organics. It’s rich, buttery flavour and softer texture than a traditional oil makes the transition a breeze. I’m adding even more omega 3s to my diet as well. And in honour of the Sean and Emily at Mighty Trio, these biscuits are vegan!
Potato Thyme Biscuits
1-1/2 cups Gold Forest Grain heritage whole wheat flour
1 Tbsp baking powder
1 tsp salt
2 Tbsp Morinville Greenhouses fresh thyme
3 Tbsp Coal Lake Honey Farms honey
3/4 cup mashed August Organics new white potatoes (I cooked skin-on then mashed with 1 Tbsp Mighty Trio Organics canola oil)
3 Tbsp Mighty Trio Organics canola oil
1/3 cup rice milk
Preheat oven to 450F/220C.
In a medium bowl, combine the flour, baking powder, salt and fresh thyme. Work in the honey until crumbly. Add the mashed potatoes and canola oil until well combined. Work in the rice milk until a soft dough is achieved.
Press dough out on a clean surface until about 2cm/1″ thick. Cut out with biscuit cutters or a glass. Re-press the scraps into another biscuit or two. Place on an ungreased baking sheet about 2cm/1″ apart and bake for 8-10 minutes or until deeply golden. The bottom of the biscuit will brown a little more readily because of the honey component as well as the increased starch within the potato, but as long as it is baked on a middle or upper rack it will be fine. Makes 8. Serve with your favourite jam.