Whole Wheat "Buttermilk" Biscuits

>> Tuesday, April 22, 2014

So, I emailed Aldi about the carrageenan conundrum and soon got a call from our local distributor of almond milk. The milk in our stores locally does contain the ingredient and there are no plans of taking it out. I don't really understand why it's in my milk and some of you said it isn't in yours.

But there you have it!

Not thrilled at this inconsistency, since there's so much good to say about the store and their products. I'll have add that as another thing I don't love about Aldi. But at least I know that I should take that item off my list for the time being, if not indefinitely.


I wrote more about carrageenan back when Ada was transitioning from breastmilk to hemp milk. Then we decided on organic cow's milk for this same reason. Basically, I found a handy website with comprehensive lists by food for which brands contain this carcinogen. I'm just super surprised it's in so many "healthy" and "natural" foods.

Anyway, I made the following recipe with my Aldi milk . . . but for those of you who are curious about carrageenan, you can find brands that don't contain this ingredient. We used Silk and Wegmans brands for years with no issues.

Vegan. Quick to make. Sweet or savory.

What you'll need . . .
  • 2-1/2 cups whole wheat flour
  • 1/2 cup stone ground cornmeal
  • 1-1/2 tablespoons baking powder
  • pinch sea salt
  • 1/2 cup cold Earth Balance, chopped into pieces
  • 1/4 cup maple syrup
  • 1/4 cup water
  • 1/2 cup unsweetened almond milk*
* Or whatever "milk" you prefer to use. Just do an equal ratio + you're golden!
Method . . .
  1. Preheat your oven to 425 degrees F.
  2. Mix together the flour, cornmeal baking powder, and sea salt.
  3. Cut in the "vegan butter" with your fingers -- I simply dropped bits of the Earth Balance into the flour mixture and crumbled it together with my fingers until it formed a coarse meal texture.
  4. Then pour in your maple syrup, water, and almond milk. Mix until everything is moistened, but don't over-mix!
  5. Then turn onto a well floured (or I used more cornmeal) surface and flatten until around 1-inch thick.
  6. Using a round cookie cutter (I used a Ball jar lid ring), cut dough into 10-12 biscuits.
  7. Place biscuits on an ungreased cookie sheet and bake for 12-14 minutes, until golden brown.
  8. Let cool before serving warm with Earth Balance or sliced strawberries, etc.


For the immediate future, I'm going to make some batches of homemade almond milk to tide us over. We somehow have like 5 gigantic bags of raw almonds that we need to use up before they expire. I just need to pick up some cheesecloth or maybe one of these nut-milk bags -- as they are less than $10 and I could see one getting good use in our kitchen.

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