I love a good biscuit.
Despite not technically being a ‘southerner’ there’s something about a flaky, warm biscuit that makes breakfast better. Add some raspberry jam and you’ve got a recipe for a fantastic morning.
When I stopped eating eggs and dairy I said goodbye to biscuits, that is until I came across this recipe by the Minimalist Baker for what truly are the “best damn vegan biscuits” I have yet to find.
Beyond the delicious results, the recipe is simple, and like just about all of their recipes,requires only one bowl, which means its totally feasible that I can bake these spur of the moment for Saturday or Sunday morning brunch, or any other day of the week that strikes my fancy. My point is- you need these biscuits. They are wonderful on their own, but would also make a great breakfast biscuit.
• 2c unbleached flour (I’ve also made them with up to 1/4c whole wheat flour and 1 3/4 c unbleached all purpose with a good result, but too much whole wheat flour will make them rather dense)
• 1Tbs baking powder (fresher is better as it helps them rise)
• 1/2 tsp baking soda
• 1 generous pinch sea salt
• 4Tbs non dairy butter (the Earth Balance sticks work really well here because theres a bit less water in them)
• 1c unsweetened plain almond milk + 1Tbs fresh lemon juice or apple cider vinegar (this will make them rise)
1. Preheat oven to 450°F
2. Mix dry ingredients in a large bowl
3. Add cold butter (sometimes I’ll put it in the freezer for a few minutes so it’s extra cold) to the dry mix, then use fingers or a pastry cutter to mix them together until its the consistency of a fine sand.
4. Stir in the wet ingredients into the dry using a wooden spoon. I generally work in about three batches.
5. Turn the dough out onto a lightly floured surface and briefly knead until everything is just incorporated. It’s really important not to over knead them!
6. Using your hands form the dough into a 1inch thick disk, and use a biscuit cutter (or cocktail shaker) to cut biscuits. Then re-from the disk and cut one or two more.
7. Place them on a parchment lined baking sheet so that the edges are touching each other (this part is important), then lightly press down the center of each.
8. brush with about 1tbs melted non-dairy butter, then bake for 10-15 minutes until the tops are golden.
Your whole kitchen will smell heavenly! It’s quite a challenge not to eat one immediately after you take them out of the oven, but I do recommend letting them cool for at least 5 minutes, if only so you don’t burn your tongue. The outside should be crisp with a flaky, delicious center.