This recipe was created in the spirit of Support for Sandy – a food blogging event to help the victims of Hurricane Sandy.
Jenn of Jenn Cuisine and Barb of Creative Culinary created today’s virtual event to raise awareness for those affected by Superstorm Sandy. Although much has been said about the aftermath of Sandy in the New York City and New Jersey areas, the affects of Sandy were felt from Appalachia to Canada, and the long road to recovery has just begun.
Unlike fundraisers in the past, these Savory Molasses Biscuits aren’t for sale. Jenn and Barb have called on food bloggers to publish a recipe that they find comforting, and few foods are as comforting to me as biscuits. The idea is that I’ll hopefully grab your attention with the biscuits, and then you’ll hang around long enough to click the box below, which will take you to American Red Cross donations page. It is often said that every little bit helps, and I promise that it’s the truth.
To see what other bloggers are contributing to today’s event, head over to Twitter and follow hashtag #FBS4Sandy
To fill your bellies with these biscuits, follow the simple instructions below.
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup rolled oats
- 1 tablespoon wheat germ
- 2 teaspoons baking powder
- 1 teaspoon sea salt, plus more for sprinkling
- 2 teaspoons chopped fresh thyme
- sprinkle of fresh ground black pepper
- 3 tablespoons molasses
- 1/3 cup grape seed oil
- 3/4 cup plus 2 tablespoons unsweetened almond milk
Preheat your oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, whole wheat four, 1/4 cup of oats, wheat germ, baking powder, 1 teaspoon sea salt, 1 teaspoon thyme and the black pepper.
Use a 1/4 cup measuring cup to scoop the batter onto the pan. You can either make drop biscuits, or do what I did and roll the batter in a ball with your hands and then press the biscuit ball gently between your palms before placing on the baking sheet.
Sprinkle the biscuits with the remaining 1/4 cup of oats, 1 teaspoon of thyme and sprinkle of salt.
Bake for 12 minutes, until the tops begin to brown.
Allow to cool for a bit before digging into these savory biscuits.
Serve with a dollop of vegan butter.