Comments on: WHISTLE WHILE YOU WORK: Vegan Buttermilk Biscuits vs. Deer Tick

By: troy

troy — Sun, 12 Apr 2009 14:20:44 +0000

mmmm…food.

By: keri

keri — Sat, 11 Apr 2009 19:53:46 +0000

also recommended, although not particularly southern, sprinkle on some lavender salt. or mix in some grated soy cheese and garlic powder. yowza. or cinnamon sugar. or or or…

By: troy

troy — Sat, 11 Apr 2009 15:45:29 +0000

Nice. I’ll definitely have to try this recipe. Sounds great. Plus, who doesn’t like volcanoes?

I totally accept the challenge. As with a lot of my recipes, I’m going more for authentic taste that’s still vegan rather than a necessarily healthy alternative to non-vegan foods. That said, it’s great to be able to make anything more healthily and still have it be excellently, veganly tasty. Thanks.

By: Mark

Mark — Fri, 10 Apr 2009 21:30:59 +0000

Mike’s recipe seems intriguing… and, the 3 TBS of oil is better than the 8 TBS of fat in that 1/2 cup of vegan margarine.

Worth trying… besides, “Volcano Biscuits” is a pretty could name for a band, too!

By: Jenn

Jenn — Fri, 10 Apr 2009 17:44:52 +0000

Mmmm…biscuits and southern hospiality.

Thanks for the new tunes!

By: MOR

MOR — Fri, 10 Apr 2009 17:28:00 +0000

I totally challenge you to a bake-off with my recipe. Here’s how I make big, soft, flaky vegan biscuits with no egg replacer. Try it out and once you get the hang of it, double the recipe. It’s a delicate operation, and it took me many many trials and variations to perfect.

+++++++++++++++++++++++++++++++++++++++
Michael’s Vegan Pangea Volcano Biscuits
+++++++++++++++++++++++++++++++++++++++

Pre-heat oven to 475.

Using a whisk, mix together in a bowl:
1 1/2 cups flour
1 tsp of sea salt
1 tsp of baking powder
1/2 tsp of baking soda

In a measuring cup pour:
1/2 cup rice/soy/nut/hemp milk (I like Oat or Hazelnut)
and then add:
3 tablespoons of olive oil
1 tsp of apple cider vinegar

Pour the wet into the dry and stir VERY GENTLY for a moment until moistened and lumpy – only until moistened, not longer – don’t blend, just gently stir getting everything off of the side of the bowl. It should be lumpy and will seem totally not mixed.

Dump out the dough on your work surface, gently press together the pieces and spread out with your fingers until you have a biscuit continent about 1/4-1/2 inch thick. DO NOT press hard, and whatever you do, DO NOT roll it out. That will make them tough and hard.

Dust the top with flour.

Using a glass at least 2″ across, cut out a circle and place it flour-side down onto a baking sheet.

Then cut out another circle and place it on top of the last one, flour side up this time.

Repeat until you’ve used all the dough, flouring as needed, and immediately put the sheet in the oven to bake for 8-9 minutes.

The longer you wait, the less they will rise in the oven. There’s chemistry going on here with the baking soda and vinegar…