Turn your lunchbox into a “brunchbox” by packing a sandwich made with fluffy biscuits. Whether you’re preparing these for your child’s lunch or your own, the best part is that you can sneak in added nutrition by replacing white flour with whole wheat flour.
Lunchbox biscuits can be used to make almost any type of sandwich—for instance, a faux chicken biscuit (as seen here), a PBB&J (peanut butter, biscuit, and jelly), or an “egg” biscuit with pan-fried tofu used in place of eggs.
Make a batch of lunchbox biscuits on a lazy Sunday afternoon and you’ll have them ready for days. Enjoy!
2 cups + 2 Tbsp. whole wheat flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup vegetable shortening
1 cup unsweetened plain soy milk mixed with 1/2 Tbsp. apple cider vinegar
- Preheat the oven to 375°F.
- In a large bowl, combine the flour, baking powder, and salt.
- Cut the vegetable shortening into the dry mixture and combine until the dough is crumbly.
- Stir in the mixture of soy milk and vinegar until a ball of dough starts to form.
- Knead the dough a couple of times, dusting your hands with the extra 2 tablespoonfuls of flour as needed. If the dough is dry, add small amounts of water (about a tablespoonful at a time) to moisten it.
- Dust your hands lightly with the remaining flour, then grab handfuls of dough and shape them into biscuits.
- Line a baking sheet with parchment paper and add the biscuits, spaced approximately 1 inch apart. Bake for about 10 minutes, or until the bottoms start to brown.
Makes 10 biscuits