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Yes, we’ve done a few different biscuit recipes thus far and, yes, this is again a purely plant based recipe (and, yes, it originally comes from NYTimes Cooking again, but it’s been altered). What are we if not predictable? These are easy to make on a weekend morning and very tasty.

For 4-6 medium biscuits you’ll need: 2 cups flour (plus a bit more for sprinkling), 1 Tbsp baking powder, 1/2 tsp salt, 1/2 tsp brown sugar, 2 Tbsp vegetable shortening, 2 Tbsp vegan margarine (like Earth Balance), 1 Tbsp fresh chives (chopped), x1 5oz container of Vanilla Cashewmilk yogurt, 1/4 cup almond (or oat or flax seed or…) milk, and vegetable oil.

Preheat oven to 425.

Whisk together the dry ingredients – flour, salt, sugar and baking powder – in a medium bowl. Add in the shortening and margarine and combine by using your fingers (rinse your hands in cold water first). Gently grind together all of the ingredients between your fingers until the mixture has pea sized lumps.

Add in the yogurt and chives and stir together well with a wooden spoon. Add in almond milk a little at a time to make the mixture loose and shaggy, not too dry. Add in a little more almond milk to bring it up to the moisture consistency if you want. This is ok. Just combine it all well.

Sprinkle some flour on a large cutting board and onto your hands, and then lay out the shaggy mixture on top of it. Flatten into a square about 1/2″ thick with your floured palm and then fold the ends into the middle like a tri-folded letter. Flatten again, fold again. Do this 3 or 4 times, finally ending with a flattened square about 1/2″ thick.

Using a paper towel, wipe a rimmed baking sheet or cast iron skillet with a little vegetable oil. Using a 3-4″ glass turned upside down, cut out your biscuits one at a time and place them on the greased baking tray or cast iron skillet. You make have to gather the cut-offs to make the last biscuit giving it a bit of a Frankenstein appearance, but it still tastes great.

Place into the preheated oven and bake until golden, about 20 minutes.

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