High-protein vegan savory biscuits

• 470 ml All-purpose flour
• 240 ml High-protein plant-based flour (like chickpea or lupin flour)
• 120 ml Unflavored plant-based protein powder
• 15 ml Baking powder
• 5 ml Salt
• 60 ml Nutritional yeast
• 120 ml Cold vegan butter, cubed
• 240 ml Unsweetened soy milk mixed with 5 ml apple cider vinegar (vegan buttermilk)
• 120 ml Chopped fresh spinach or herbs
• 60 ml Sun-dried tomatoes, finely chopped
• 120 ml Vegan shredded cheese (optional)

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flours, protein powder, baking powder, salt, and nutritional yeast.
3. Add the cold cubed vegan butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
4. Fold in the chopped spinach, sun-dried tomatoes, and vegan cheese.
5. Gradually pour in the vegan buttermilk, stirring gently with a wooden spoon until a shaggy dough forms. Do not overmix.
6. Turn the dough out onto a lightly floured surface and gently pat it down to about 1-inch thickness. Fold the dough over itself a couple of times to create layers.
7. Use a biscuit cutter or a glass to cut out rounds and place them on the prepared baking sheet.
8. Bake for 18-22 minutes, or until the tops are golden brown.
9. Let them cool slightly on a wire rack before serving.

Serve warm with a side of avocado, a smear of vegan cream cheese, or alongside a hearty bowl of soup for a high-protein meal.