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.

60. johnnycakes.

One of the most memorable things I have ever eaten were the Johnnycakes at Paradox cafe in Portland. They were so so good. When it comes to corn -like pancakes I’ve never had anything even close to as good as those were. Until tonight. I made this recipe from the post punk kitchen (one of my favorite sites!) and planned to eat them savory, eating them with rice and beans, seitan and avocado. Only, we tried them with syrup and the memories of eating them in Portland suddenly came back. BINGO. These taste ALOT like those from that day.

Here’s the recipe, which was taken from here

1 cup corn, fresh or frozen (thawed if frozen)
1 cup plain almond milk
1 1/2 cups cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons maple syrup
2 tablespoons canola oil
2 tablespoons fresh lemon juice

Spray oil

In a blender, pulse the corn and almond milk around 5 times, just to get the corn a bit chopped up. Add all remaining ingredients and blend for about 5 seconds, or until combined. There should still be chunky pieces of corn left.

Let the batter rest for around 10 minutes, and in the meantime, preheat a well-seasoned cast iron pan over medium heat. If using non-stick, you only need to preheat 3 minutes or so.

Spray the pan with oil and use ¼ cup measuring cup (or ice cream scoop) to ladle out three johnnycakes. Cook for about 3 minutes, the underside should be crisp and browned, the top still wet. Flip the cakes (spraying the pan as you lift each cake) and cook until crisp and flecked with brown.

Keep finished Johnnycakes on a plate covered with tinfoil as you prepare the rest. Serve with pure maple syrup and a few blueberries if you have them.