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Anonymous
Member since December 1969
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Savory Biscuits

What you need: 

2 tablespoons raw apple cider vinegar
1 cup nondairy milk
1-2/3 cups unbleached white flour
1/3 cup nutritional yeast flakes
5 teaspoons baking powder
1 teaspoon dried herbs
1 teaspoon salt
5 tablespoons margarine

What you do: 

1. Preheat oven to 450 degrees Fahrenheit.
2. Buttermilk: To a measuring cup, add apple cider vinegar. Add nondairy milk to fill the measuring cup to the 1 cup measurement line. Stir gently and let sit for a minute to curdle.
3. In a bowl, combine the flour, nutritional yeast flakes, baking powder, herbs, and salt. Cut the margarine into the flour mixture until mixture is crumbly. Add the “buttermilk” to the flour mixture and stir into a ball of dough.
4. On a lightly floured surface, roll the dough out to about 1 inch thick. Cut biscuits with a sharp cutter and place on lightly oiled cookie sheet.
5. Bake at 450 degrees Fahrenheit for 10 to 12 minutes.

Preparation Time: 
15 minutes, Cooking time: 12 minutes
Cooking Time: 
12 minutes
Servings: 
12 to 14
Recipe Category: 

SO HOW'D IT GO?

I made these and they turned out horribly. Way too strong of a nutritional yeast flavor. They were definitely better right out of the oven than the next day.

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really  good - i used herbes de provence and thought they came out with a cheesy/chickeny taste.. they kinda reminded me of those chickin in a biscuit crackers.  (i dont even know if those exist anymore).  my very omni friend couldnt stop eating them!

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The biscuits were pretty good....I added extra flour during the rolling out process like others suggested because it was really sticky. Thx!!!

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would these be good as a biscuits and gravy biscuit recipe? i have been wanting to make biscuits and gravy for a friend of mine for a while and just haven't gotten around to it... how would these work?

im pretty sure that this is the recipe jessacita uses with the southern style biscuits and gravy recipe from this site.  i use the recipe that goes along with that gravy recipe but it looks like people really like using this one with it, too.  i say go for it!

Yes, ma'am! I do. I also make my own mushroom gravy, or use these with the Punk Rock Chickpea Gravy from VWAV... These are definitely my go-to biscuits.  My parents said these are the best biscuits they've ever had, and requested them for Thanksgiving! :)>>>

Just remember to not pour in all the soy milk at once (or use at least 2 c. flour), or else they'll be too sticky!! Also, I have found that using some or all vegetable shortening (instead of margarine) makes these even more flaky.

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would these be good as a biscuits and gravy biscuit recipe? i have been wanting to make biscuits and gravy for a friend of mine for a while and just haven't gotten around to it... how would these work?

im pretty sure that this is the recipe jessacita uses with the southern style biscuits and gravy recipe from this site.  i use the recipe that goes along with that gravy recipe but it looks like people really like using this one with it, too.  i say go for it!

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would these be good as a biscuits and gravy biscuit recipe? i have been wanting to make biscuits and gravy for a friend of mine for a while and just haven't gotten around to it... how would these work?

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wasn't what i was hoping for but still quite good.

i only used 1/2 c milk mixture and 2 full c of flour and the dough was incredibly workable and easy to form into a ball. i guess the secret here is the temperature - it has to be low so i refridgerated dough for 15 minutes and it was fantastic!

it was a hit with creamy split-pea soup.  :D

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Grrrreatbiscuits. I'm going to try them with seitan tonight!
I'm sure I'll be making these many more times, and different every time. They're quite fun to mess around with. =)

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has anyone tried to make these gluten free?? they sound and look sooo yummy... :P

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OH wow, these are good biscuits. I think it's the nutritional yeast that gives them that special sumthin'.

I started with 1 c. of unbleached white flour and 2/3 c. whole wheat flour. The dough did require some more dry stuff, so I ended up using an extra 1/2 cup or so of ww flour and a few extra Tbs. of nutritional yeast.

I also added close to 2 Tbs. of dried Italian herbs, crushed up for more even distribution and maximum flavor potential, plus a tsp. or so each of garlic and onion powder. I only had about 1/2 c. of soymilk, but the water I added to make up the 1 c. didn't seem to hurt anything...except to make the dough a bit too runny. but had I reduced the liquid from the get-go, it would have meant less dough, and thus smaller biscuits.
and I was glad to sacrifice the extra flour for bigger biscuits.

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