Brush the tops of the biscuits with a little buttermilk or melted butter and then sprinkle with coarse sugar (regular sugar is fine too). Wallop, Harry (20 August 2007), "Cadbury plans Wispa revival", The Daily Telegraph, London, archived from the original on 12 October 2007 , retrieved 26 August 2007

Use a pastry blender to work the frozen coconut oiland dry ingredients together. Alternatively you can use a food processor and pulse the frozen coconut oil into the dry ingredients. Second, you’ll need to make a vegan buttermilk alternative. To make buttermilk, add 1 tablespoon of lemon juice to 1 cup of dairy-free milk alternative and whisk together. Allow the mixture to sit for a few minutes, and voila, you have vegan buttermilk. Just like in traditional recipes, I found that cold unsalted butter created the best taste and texture in these ultimate healthy strawberry shortcakes! Yes, it must be cold. Straight from the fridge is fine though — no need to freeze it! Here’s why… Bake the biscuits at 425º F for 15-18 minutes until biscuits are lightly browned on the top and bottom.

Helpful Tips

Let’s go over how to make the best ever healthy strawberry shortcakes! I learned a lot while developing this recipe, so I’m sharing plenty of nerdy tips and info with you to make sure you end up with the perfect strawberry shortcakes too. Cadbury Boost Bites launching in August". Talking Retail. 2015-07-21. Archived from the original on 6 November 2021 . Retrieved 2021-11-06.

STEP TWO: Preheat the oven to 450°F. Combine flour, salt, and baking powder in a large bowl. Add the cold butter into the dough and use a pastry cutter or two forks to cut the butter into the dry ingredients until a crumbly mixture forms. The biscuits are easy to make and are ready in under 30 minutes. It involves combining the flour, sugar, baking powder and salt in a bowl. Then cut cold vegan butter into squares and cut it into the dry using a pastry cutter (or your hands like I do!) until it’s fine and crumbly. Then pour in the ‘vegan buttermilk’, which is simply non-dairy milk and apple cider vinegar. Mix, cut into biscuits and bake for 15 minutes. Easy peasy. Vinegar:An acid is essential to most baked goods to react with the baking powder and soda to make our biscuits fluffy. Apple cider vinegar is our go-to for baking, but feel free to substitute it for white vinegar, which has a neutral flavor. To make vegan buttermilk, mix together the almond milk and lemon juice in a glass and let sit for 5-10 minutes, until the mixture starts to curdle. Salt:Not only does salt add flavor to the biscuit dough, but it also helps strengthen the gluten in the dough, giving it more structure.

Ingredients Needed

Yes! A biscuit cutter will work best to sharply cut the dough and help create tall layers, but you can also use a cup that is about the same size (2 ¾ inches in diametre). Just remember not to twist the cup as you remove it from the dough. Expert Tips Freeze coconut oil: Measure coconut oil into plastic wrapped lined bowl. Place coconut oil in freezer for at least 30 minutes, until solid and very cold. Once completely cold, place on cutting board and chop into pieces; set aside. (You can also skip the chopping and pulse dough in a food processor.) Scoop out three tablespoons of coconut oil, put them in the freezer for about 20 minutes, and then cut them into pieces before adding them into the bowl with the rest of the dry ingredients. STEP ONE: Make the dairy free buttermilk by adding the vinegar to a measuring cup, then fill the cup the rest of the way with non dairy milk until you have ¾ cup total. Set it aside for roughly 10 minutes. Making vegan shortcake biscuits is a lot like making regular biscuits, you’re just using frozen coconut oil or frozen plant based butter versus traditional butter.

Cadbury Limited is the second largest confectionery company globally after Mars, Incorporated [1] and is a subsidiary of American company Mondelēz International. Cadbury products are widely distributed and are sold in many countries, the main markets being the United Kingdom and Isle of Man, Ireland, Canada, India, Australia, New Zealand, South Africa and the United States. Some of the following products are made under licence.

Berry, Steve; Norman, Phil (2014). A History of Sweets in 50 Wrappers. London: The Friday Project. pp.28–29. ISBN 9780007575480. This recipe is pretty much the same as the one I used for my Classic Vegan Biscuits, except with a little sugar added in for sweetness. First, make the biscuit dough. Whisk together the dry ingredients in a medium bowl. Then, add the coconut oil and use your hands to work it into the dry ingredients until the mixture resembles coarse crumbs. Finally, add the lemon zest, juice, almond milk, and eggs and mix until just combined. Vinegar: White vinegar is used to curdle to milk and make buttermilk from scratch! If you don't have vinegar you can replace this with lemon juice.