vegan biscuits

All posts tagged vegan biscuits

Biscuits & Tofu Scrambles

Published January 2, 2012 by Vegan Derby Cat Party

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

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Drop Biscuits

Published October 23, 2010 by Vegan Derby Cat Party

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.

Drop Biscuits

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.

~Variations~
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.

Directions:
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! : )

Vegan Cheddar Drop Biscuits

Published August 20, 2010 by Vegan Derby Cat Party

Wednesday, out of nowhere, I had a craving for cheddar cheese. I hadn’t bought any Daiya for awhile, so I stopped by WF & picked up some cheddar style shreds on my way home. It goes without saying that I was also craving bread, because I’m always craving bread. (Always!) And so, I adapted this simple, classic recipe to give you vegan cheddar drop biscuits. I especially like that it doesn’t require any yeast, and ground flax seed does the ole switcharoo for the egg here. Enjoy!

Vegan Cheddar Drop Biscuits

3 c. unbleached all-purpose flour
1 c. whole wheat pastry flour
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 c. cold vegan butter, cut into pieces and chilled
2 c. of vegan cheddar flavor shreds

1 egg equivalent (1 tbsp. ground flax seeds + 3 tbsp. hot water, whisked)

1 3/4 c. vegan buttermilk (1 1/2 tbsp. vinegar or lemon juice + enough soymilk to make 1 3/4 c.)

Directions:

1. Preheat oven to 350*F. Prepare two 12 cup muffin pans. This recipe makes 20 biscuits. Make sure to fill the blank cups with water to prevent your pan from warping! If you only want to make 12 now, you can freeze the rest of the dough for later. (See note at bottom.)

2. In the bowl of a stand mixer, add flours, baking powder and soda, and salt, and stir on low speed with paddle attachment. Add butter, and stir until it resembles coarse crumbs. Add cheese to mixture and stir until combined. Add flax mixture and all but 2 tbsp. of buttermilk. A dough ball will form. Add the last of the buttermilk and scrape up any extra dry mix at bottom.

3. Turn dough out onto a floured surface. It will be very sticky. Gently fold about 8 times and cut dough in half. Divide each half into 10 pieces and place into muffin cups.

4. Bake for 25-30 minutes, or until golden and firm to the touch. Remove from pan and place on a cooling rack to cool slightly. Serve warm.

Note:

I baked 12 for the first batch, and then froze the other 8 for the weekend. They still came out fantastic with the same wonderful light texture as the first time. So feel free to freeze if you’re not going eat all 20 within a couple of days. They are so good, and the cheese is nice and melty straight out of the oven : )

To Freeze: Wrap the dough ball twice in plastic wrap and then pop it in a freezer bag for good measure.

Here is a link to show you how! freezer vegan cheddar biscuits

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