Southern Staple

BiscuitsI grew up in the south; specifically, Louisiana – a place that thinks of biscuits and tomato gravy as a staple food.  One day, I might venture to re-make that homegrown recipe a bit more healthful – but until then, here’s my take on Southern hospitality: the biscuit; in all of it’s vegan-ized glory.  Bon appetit! Biscuits Biscuits

Biscuits

1 and 1/2 cup flour (I used white whole wheat, but feel free to substitute spelt or even all-purpose here)
1/2 teaspoon sweetener
1/2 Tablespoon baking powder
1/4 teaspoon salt
1/4 cup “butter” (I used a garlic and herb butter by Earth Balance)
3/4 cup “milk”
1 and 1/2 teaspoon apple cider vinegar

Directions for using a dry sweetener (like sugar or Sucanat): In a large mixing bowl, combine flour, sweetener, baking powder, and salt.  Using a pastry cutter (or even a fork), cut butter into flour mixture until coarse crumbs are formed, almost the size of small, green peas.  Refrigerate.

Next, in a small mixing bowl, combine milk and vinegar.  Stir well, then allow to sit for 5 minutes to make a form of buttermilk, or soured milk.  Then, stir buttermilk into flour mixture until incorporated.

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper (or grease a baking pan), then drop biscuit dough by 2 teaspoonfuls (I used a cookie scoop for this) 1″ apart.  Using wet hands, flatten each mound to a 1 and 1/2″ or 2″ disk.

Note: if you want the tops to be golden brown, brush them with some melted butter or oil before baking.  I forgot this step and just baked them, and that’s what you see in the pictures; they look slightly naked without a golden top, but still taste just as good.

Bake for 10 minutes (for 2″ size or 15-25 minutes for the 4″ size).  Allow to cool – then eat.

Directions for using a wet sweetener (like agave or honey): In a large mixing bowl, combine flour, baking powder, and salt.  Using a pastry cutter (or even a fork), cut butter into flour mixture until coarse crumbs are formed, almost the size of small, green peas.  Refrigerate.

In a small mixing bowl, combine milk and vinegar.  Stir well, then allow to sit for 5 minutes to make a form of buttermilk, or soured milk.  Next, stir sweetener into soured/buttermilk.  Then, add milk to flour mixture and stir until incorporated.

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper (or grease a baking pan), then drop biscuit dough by 2 teaspoonfuls (I used a cookie scoop for this) 1″ apart.  Using wet hands, flatten each mound to a 1 and 1/2″ or 2″ disk.

Note: if you want the tops to be golden brown, brush them with some melted butter or oil before baking.  I forgot this step and just baked them, and that’s what you see in the pictures; they look slightly naked without a golden top, but still taste just as good.

Bake for 10 minutes (for 2″ size or 15-25 minutes for the 4″ size).  Allow to cool – then eat.

Makes: around 30 – 2″ sized biscuits (or around 15 – 4″ sized biscuits, etc.)

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