biscuits.

veganbiscuits

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After seeing this post, I knew we had to have biscuits for breakfast!

I’ve only tried making biscuits once, a long time ago, and they turned out like tough little rocks. That said, I had never had the desire to do it again. Until I saw this recipe. These took 25 minutes start to finish and were light and fluffy. We served them with a little earth balance and blackberry jam and they were the perfect weekend breakfast treat. Try them for yourself!

2 cups unbleached all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
3/4 tsp sea salt
4 Tbsp non-dairy, unsalted butter (I use Earth Balance)
1 cup unsweetened PLAIN almond milk + 1 Tbsp fresh lemon juice

  1. Preheat oven to 450 degrees F.
  2. Mix dry ingredients together in a large bowl.
  3. Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm.
  4. Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture. Stir until just slightly combined – it will be sticky.
  5. Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading.
  6. Form into a 1-inch thick disc, handling as little as possible.
  7. Use a 1-inch thick dough cutter or a similar-shape object ( I used a mason jar)  and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits – you should have 7-8.
  8. Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.
  9. Bake in a 450 degree oven for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.
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2 responses to “biscuits.

  1. Reblogged this on bfitchick247 and commented:
    I will be making these

  2. softballjunkie13

    Reblogged this on The Journey of A Thousand Miles Begins and commented:
    This looks awesome.

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