Let's make vegan biscuits!
I'm vegan now and, among the many foods I normally can't eat which I used to enjoy, biscuits are high on the list. It's so easy on a lazy weekend morning to just go out and grab a biscuit from Hardee's or, if there are too many old people in line, Burger King. But those biscuits are made with buttermilk, or powdered buttermilk, and eggs, or powdered eggs, and are thus now off-limits.
But lo and behold it turns out you can make biscuits at home in your very own kitchen! Even ones without milk and butter. Who knew? It's actually deceptively simple. All I've done is taken the recipe from the bag of flour and replaced the non-vegan ingredients with those which are.
Ingredients
2 1/2 cups self-rising flour (White Lily...it's flour named after a flower!)
1/4 cups Earth Balance (butter replacer)
3/4 rice milk (I use Rice Dream because I like foods with states of consciousness in the title)
Instructions
- Preheat oven to 500
- Lightly grease a baking sheet
- Flour goes in mixing bowl
- Add Earth Balance by hand, breaking it up in the flour until it resembles bread crumbs and is mostly evenly distributed
- Add rice milk and stir with fork until dough comes away from the side of the bowl*
- Turn out onto well-floured board and knead a few times
- Roll out the dough to 1/2" thickness
- Cut out 2" rounds. I actually do about 1 1/4" rounds because I think they look cute.
- Place on pan, 1" apart.
- Bake 8-10 minutes or until they begin to brown. Check the bottoms because they can cook quickly on the one side. I'll sometimes flip them about 3 minutes from the end.
*If the dough is a sticky mess (which it probably is), add more flour (1/4 cup at a time) until it's no longer sticky
And ta-da:
See, just like the real thing. They even split all nice down the middle and choke you if you stuff too much in your face without a suitable liquid nearby.
This recipe also illustrates how you don't have to go crazy finding a wholesale replacement if you want to make something which is vegan. Just take a recipe you know works, and replace the things you need to. Doesn't always work, of course. Biscuits: easy. Turducken: difficult.
But lo and behold it turns out you can make biscuits at home in your very own kitchen! Even ones without milk and butter. Who knew? It's actually deceptively simple. All I've done is taken the recipe from the bag of flour and replaced the non-vegan ingredients with those which are.
Ingredients
2 1/2 cups self-rising flour (White Lily...it's flour named after a flower!)
1/4 cups Earth Balance (butter replacer)
3/4 rice milk (I use Rice Dream because I like foods with states of consciousness in the title)
Instructions
- Preheat oven to 500
- Lightly grease a baking sheet
- Flour goes in mixing bowl
- Add Earth Balance by hand, breaking it up in the flour until it resembles bread crumbs and is mostly evenly distributed
- Add rice milk and stir with fork until dough comes away from the side of the bowl*
- Turn out onto well-floured board and knead a few times
- Roll out the dough to 1/2" thickness
- Cut out 2" rounds. I actually do about 1 1/4" rounds because I think they look cute.
- Place on pan, 1" apart.
- Bake 8-10 minutes or until they begin to brown. Check the bottoms because they can cook quickly on the one side. I'll sometimes flip them about 3 minutes from the end.
*If the dough is a sticky mess (which it probably is), add more flour (1/4 cup at a time) until it's no longer sticky
And ta-da:
See, just like the real thing. They even split all nice down the middle and choke you if you stuff too much in your face without a suitable liquid nearby.
This recipe also illustrates how you don't have to go crazy finding a wholesale replacement if you want to make something which is vegan. Just take a recipe you know works, and replace the things you need to. Doesn't always work, of course. Biscuits: easy. Turducken: difficult.
posted by artsick at
8:40 PM
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