I’ve definitely been on a biscuit and tofu scramble kick the last couple of weekends. I’ve also cut down the 4 tbsp. of shortening I usually use, to 3 tbsp. to make the biscuits a little less guilt inducing. In addition, I’ve started throwing in a tablespoon of vital wheat gluten for extra protein too. Last weekend I made a buttermilk batch, and yesterday an Italian herb batch. I love the herb variation because they’re so fragrant, and even though they’re more savory, you can still eat them with butter and jam! I’ve been using silken tofu for my scrambles and used a mix of red bell pepper and poblano peppers to spice things up. You can get both of these recipes anytime up in the My Recipes tab, but here are the links:
Drop Biscuits (with variations)
My basic tofu scramble recipe
While spending a lazy morning in bed, I started thinking about how lovely it would be to have some warm biscuits for breakfast. Here is my adapted and veganized version the classic. I went with drop biscuits so I wouldn’t have to roll and cut out the dough, but you can if you want to. Just drop the milk down from 1 cup to 3/4 c.
2 c. flour of your choice (try a combination of unbleached all-purpose flour and whole wheat pastry flour, or white whole wheat flour)
1 tbsp. vital wheat gluten, optional (extra protein, and added gluten if using whole wheat)
1 tbsp. baking powder
1 tsp. of salt
3-4 tbsp. non-hydrogenated vegetable shortening
1 c. of non-dairy milk
This makes 8-10 yummy biscuits.
Buttermilk Add 1 tsp. of vinegar or lemon juice to milk, and whisk
Sweet: Add 1 tbsp. of sugar for sweeter breakfast biscuits
Herbed: Add an extra 1/2 tsp. of salt and some fresh or dried herbs. I like an Italian spice grinder with an extra pinch of rosemary.
Cheezy: Add 1/4 c. nutritional yeast, pinch of thyme, fresh ground pepper and an additional tbsp. of water with the milk.
Preheat oven to 450*F. Prepare cookie sheet.
1. Combine flour(s), baking powder, sugar and salt in a large bowl. Add shortening and cut in with a pastry blender or crumble with fingers until dough looks crumbly.
2. Slowly stir in milk until combined. Drop dough into evenly sized balls on prepared cookie sheet. Bake for about 10-12 minutes. They will be slightly golden on top.
Serve warm with butter and preserves. Enjoy! : )