2 cups all purpose flour
1 tablespoon baking powder
½ cup extra virgin olive oil
½ cup soy ( or other vegan) milk
1 (28-ounce) can vegan baked beans
4 vegan hotdogs, cut into chunks
1 (7ounce) package vegan bacon, chopped
1 small onion, finely chopped
¼ teaspoon garlic powder
¼ cup ketchup
2 tablespoons brown sugar
1 cup vegan cheese (cheddar, mozzarella or any flavour), shredded
Preheat oven to 350°f and grease a 9x 13- inch baking dish. In a large mixing bowl combine flour, baking powder and salt. Cut in olive oil and milk to dry mixture; knead dough with clean hands and set aside.
In a large skillet on a medium heat, combine beans, hotdogs, “bacon”, onion, garlic powder, ketchup and brown sugar; bring to a boil and simmer for 5 minuets while stirring constantly. Remove from heat, stir in shredded cheese and immediately transfer to grease baking dish. Roll out biscuit dough and, using a biscuit cutter, form 10 biscuits. Top bean mixture with biscuits. Bake covered for 40 minuets, baking for an additional 10 minutes uncovered, or until biscuits on top are flaky and throughly cooked. Let casserole set for 10 minuets before serving.
I choose to use gluten free flour because it’s better for me, with normal all purpose flour I become quite bloated due to (IBS) Irritable Bowel syndrome.