By Elena Johnson
These dairy-free sweet biscuits pair well with coffee or tea and make the whole house smell wonderful as they bake!
¾ cup soy milk
½ tsp. apple cider vinegar
2 cups pancake/baking mix
¼ cup brown sugar
2 ½ tsp. cinnamon, divided
2 Tbsp. margarine
2 tsp. granulated sugar
Mix soy milk and vinegar together, set aside. Spray muffin pan with oil or cooking spray.
Combine baking mix, brown sugar, and 2 teaspoons cinnamon in a large bowl, breaking up any large chunks of brown sugar. Add soy milk mixture and stir gently, but thoroughly.
Drop biscuit batter into prepared muffin pan – do not press batter down into pan. Bake at 450°F for 8 – 10 minutes until tops are brown and a knife inserted into biscuits comes out clean.
Meanwhile, melt margarine and set aside. Mix together granulated sugar and remaining cinnamon in a small bowl and set aside.
When biscuits are done baking, remove from the oven and brush tops with melted margarine. Then liberally sprinkle each biscuit with cinnamon sugar. Serve warm.
About the Author
Elena Johnson is a second-generation Filipino American living in Baltimore, MD. As a vegan chef and caterer she has been reinventing her family’s recipes and sharing them with friends, relatives, and those interested in vegetarian cooking. Elena is also the Special Projects Manager at Compassion Over Killing, a national animal advocacy organization focusing on cruelty to animals in agriculture and promoting vegetarian eating as a way to build a kinder world for all. Elena combines her passion for vegetarian food with a love of teaching by offering cooking demonstrations to the public. To learn more about why she went veg, visit TryVeg.com. Questions/feedback: email firstname.lastname@example.org. Follow Elena on Twitter: @ElenaEJohnson.