ORANGE BLOSSOM BRUNCH BISCUITS

These remind me of those taboo out-of-a-can biscuits with their bright taste of orange included in the batter and glaze to up the flavor. You can feel good about these, though, because they are made with whole wheat and amped up with bean protein and fiber!

SOY FREE OPTION GLUTEN FREE OPTION OIL FREE OPTION

TOTAL PREP TIME: 25 minutes

TOTAL COOKING TIME: 15 to 20 minutes

YIELD: 12 biscuits

INGREDIENTS:

FOR THE DRY INGREDIENTS:

• 2 cups (240 g) whole wheat pastry flour (**use gluten-free)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

FOR THE WET INGREDIENTS:

• 1 1/2 cups (269 g) cooked white beans or 1 can (15 ounces, or 425 g), rinsed and drained
• 1/4 cup (60 ml) orange juice
• 1/4 cup (60 ml) unsweetened nondairy milk (plain or vanilla) (*use soy-free)
• 2 tablespoons (28 ml) olive oil (***use water)
• 2 tablespoons (40 g) agave nectar
• 1 tablespoon (6 g) orange zest
• 1 teaspoon vanilla extract

FOR THE GLAZE:

• 1/3 cup (42 g) powdered sugar
• 1 tablespoon (6 g) orange zest
• 1 to 2 tablespoons (14 to 28 ml) orange juice or nondairy milk

INSTRUCTIONS:

1. Preheat the oven to 350°F (180°C, or gas mark 4) and oil a baking sheet or line with parchment paper.
2. To prepare the dry ingredients, mix all the ingredients in a large bowl. Set aside.
3. To prepare the wet ingredients, add all the ingredients to a food processor and purée. Add the purée to the dry ingredients. If it’s too dry, add 1 tablespoon (15 ml) nondairy milk.
4. Mix the wet and dry ingredients together with a wooden spoon until well combined. Turn the mixture out onto a floured cutting board.
5. Lightly knead the dough until it is completely mixed, adding a little more flour as needed.
6. Pat the dough out to about a 1-inch (2.5 cm) thickness.
7. Using a round cookie cutter or drinking glass, cut out biscuits from the dough and place them on the prepared baking sheet.
8. Gather the leftover dough into a ball, flour the cutting board, pat it down to about 1 inch (2.5 cm) thickness again, and cut more biscuits. Repeat this process until you don’t have enough dough to make another biscuit of the same size. You should end up with 12 biscuits.
9. Bake the biscuits for 15 to 20 minutes, or until they are golden brown.
10. To make the glaze, mix the glaze ingredients together in a small bowl, ensuring you have about 1/2 teaspoon of glaze per biscuit.
11. Spread the glaze on the warm or room temperature biscuits.
12. Serve the biscuits warm or at room temperature.

NUTRITIONAL INFORMATION:

PER BISCUIT:

• 145.2 calories; 2.8 g total fat; 0.4 g saturated fat; 3.6 g protein; 27.1 g carbohydrate; 4.2 g dietary fiber; 0 mg cholesterol.