Biscuits with red currant jelly

vegan biscuits with red currant jelly

I love chilly Saturday mornings when I have a few unscheduled hours that I can fill as I please. The kids always wake up early and are occupied playing with the toys they have barely touched all week. When there’s a chill in the house, I get rid of it by making baking. Biscuits are my favourite.

I’ve had this recipe for many years – wrote it down in a notebook ages ago and it’s my go to biscuit recipe.

  • 2 cups of whole wheat flour
  • 2 cups of all purpose flour
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 3/4 cup vegan butter
  • 1 cup unsweetened vegan milk (I use soy milk)

Combine the dry ingredients well. Cut the butter into the dry mix. Add the milk – don’t over mix. Bake at 425 for 15-20 minutes. Make 10 biscuits.

I made the jelly in July when my red currant bush was bursting with fruit. If you want some backyard fruit that requires little maintenance and has a great yield, I recommend red currant. It provides for me every year and we love the bitter berries when they’re fresh, in a preserve or frozen. I add them to smoothies or baking.

As for the recipe for the red currant jelly, I got it from The Canning Kitchen: 101 Simple Small Batch Recipes. It’s a great book – the Apple Pie Jam is one of my favourites! And the recipes make enough name that it’s well worth the effort but small enough that it’s not a formidable job to take on.

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