Today, I’m popping in to share some exciting news and my new favorite biscuit recipe with you. There’s just nothing quite like the yumminess of hot biscuits on a weekend morning with gravy (or jam?).
Since I know you can’t wait to vote for Vegan Yumminess (Pretty please?!), here’s the details.
- Go to my recipe on the contest page. You will have to log in to Ethical Ocean with a free username and password.
- Tomorrow night, vote again. Sunday, vote again. In fact, you can vote daily (and for as many recipes as you want) until 11:59 pm EST on May 17.
- If a recipe that you vote for wins, you’ll be entered into the Grand Prize drawing for a chance to win a $250 shopping spree on Ethical Ocean OR a 1 year subscription to a Vegan Cuts’ Snack Pack. The more times you vote, the more chances to win you have. So, click on the picture link below, and get started!
Okay, let’s get back to the biscuits.
Any half-decent baker knows that some things, like biscuits, scones, cookies, and pie crusts, usually need to be chilled before going into the oven. This may seem like a simple process to normal people. But me? No. I am not going to waste 20-30 minutes waiting for my doughs/batters to chill in the fridge. So, for many years, I have skipped that step and just hoped everything would still taste alright–and it usually did.
Then, I made these biscuits. And, I just happened to use very cold Earth Balance (vegan margarine) and very cold almond milk in them. All the other ingredients were the same as I’ve always used. But when I pulled these puppies out of the oven, I was wowed. They were actually fluffy!!!
The moral of the story is this: If you are too impatient to wait for your dough to chill, use very cold margarine and very cold almond milk.
Fluffy Biscuits–Vegan Style
|Prep time||5 minutes|
|Cook time||10 minutes|
|Total time||15 minutes|
|Meal type||Bread, Breakfast|
|Misc||Child Friendly, Serve Hot|
- 1 1/2 cup white whole wheat flour (made out of white whole wheat berries, or just use regular whole wheat)
- 1 1/2 cup unbleached all purpose flour
- 1 1/2 tablespoon Rumford baking powder (or other aluminum free baking powder)
- 3/4 teaspoons salt
- 6 tablespoons very cold vegan margarine (I use Earth Balance, chilled and cubed)
- 8-10oz very cold almond milk
|Preheat your oven to 425 degrees Fahrenheit.|
|In a mixing bowl, combine flours, baking powder, and salt.|
|Add chilled and cubed vegan margarine and use your hands to rub it into the flour until the whole mixture is kind of crumbly.|
|Pour in your cold almond milk. Feel free to add almond milk or add a teaspoon or two of flour until your dough is slightly sticky, but fairly easy to handle.|
|Turn dough out on to a clean, lightly floured surface. Roll dough (or press with fingers) until it is in a 1 inch thick rectangle.|
|Use biscuit cutter (or jar or cup) to cut biscuits into desired size and shape.|
|Place on sprayed or non-stick lined baking sheet, and bake at 425 degrees F for 10 minutes.|
|Serve warm with gravy or fruit preserves.|
This recipe serves about 3-4 people. However, the number of biscuits will depend largely on what size of biscuit cutter you use.
Recipe adapted from "No Shortening Biscuits" from Cooking with the Micheff Sisters: A Vegan Vegetarian Cookbook.
I hope you each have a fabulous weekend and blessed Sabbath. Don’t forget to vote for VY!
“Charity suffereth long, and is kind; charity envieth not; charity vaunteth not itself, is not puffed up,
Doth not behave itself unseemly, seeketh not her own, is not easily provoked, thinketh no evil;
Rejoiceth not in iniquity, but rejoiceth in the truth;
Beareth all things, believeth all things, hopeth all things, endureth all things.”
1 Corinthians 13:4-7 (King James Version)