savory vegan biscuits with dill and onion.
Whew! A lot of you are probably noticing that we haven't quite resumed normal posting since Thanksgiving, and alas- things will only get worse before they get better, thanks to Christmas coming up fast. But what can you do? We've been enjoying the pre-holiday bustle, setting up decorations in our homes and dreaming up treats for our holiday party that we're throwing this weekend. That said, we're still around and still making lots of food.
Today, I went to visit a good friend who is starting a regular Tuesday crafternoon session. We let our kids roam around banging on toys while we sit and draw or sew or knit, and it's very relaxing. Today when we stopped in, she offered me a biscuit right when I sat down, and really- who can say no to a freshly baked biscuit? Through a mouthful of crumbs, I told her she had to send me the recipe and I'd throw it up on the blog for everyone else to share.
From the cookbook "How It All Vegan!" by Tanya Barnard & Sarah Kramer
"Fancy Biscuits"
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 tbsp vegetable oil -or- shortening
1 cup sour soy milk (soy milk + 1 tsp vinegar) (note to non-vegans, you can do this with regular milk too, or use buttermilk.)
1/2 cup green onions, chopped
1 tbsp dried dill
1/4 tsp pepper
Preheat oven to 450ºF. In a large bowl, sift together the flour, baking powder, and salt. Add the oil, sour milk, onions, dill, and pepper and mix together gently until "just mixed." Spoon into lightly oiled muffin tins. Bake for 12-18 minutes. Makes about 6 biscuits.
I can imagine these being the perfect side for a hot bowl of creamy soup, like cream of broccoli or clam chowder. Alia and her family enjoyed theirs with a thick bowl of barley and mushroom stew. Or, slice them in half and have biscuit sandwiches with a fried egg and some bacon, yum! Better yet, toss them on a plate and spoon some sausage gravy over the top. Or, if you want to keep things vegan, mushroom gravy, topped with fresh slices of scallion, yum.
Edited to add: Tonight I made these at home, and they were tasty! I slightly amended the recipe because I didn't have any dill. I did the chopped green onions, but instead of dill, I added some chopped fresh basil. Then, inspired by the basil, I tossed in a crushed clove of garlic. THEN, looking at the dry mix, I thought to myself- "Self? These need cheese." So I grated some cheddar in. SUPERB, friends! The only thing that could make them even MORE tasty would be an even more fragrant cheese, like parmesan or manchego (a personal fave).
Today, I went to visit a good friend who is starting a regular Tuesday crafternoon session. We let our kids roam around banging on toys while we sit and draw or sew or knit, and it's very relaxing. Today when we stopped in, she offered me a biscuit right when I sat down, and really- who can say no to a freshly baked biscuit? Through a mouthful of crumbs, I told her she had to send me the recipe and I'd throw it up on the blog for everyone else to share.
From the cookbook "How It All Vegan!" by Tanya Barnard & Sarah Kramer
"Fancy Biscuits"
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 tbsp vegetable oil -or- shortening
1 cup sour soy milk (soy milk + 1 tsp vinegar) (note to non-vegans, you can do this with regular milk too, or use buttermilk.)
1/2 cup green onions, chopped
1 tbsp dried dill
1/4 tsp pepper
Preheat oven to 450ºF. In a large bowl, sift together the flour, baking powder, and salt. Add the oil, sour milk, onions, dill, and pepper and mix together gently until "just mixed." Spoon into lightly oiled muffin tins. Bake for 12-18 minutes. Makes about 6 biscuits.
I can imagine these being the perfect side for a hot bowl of creamy soup, like cream of broccoli or clam chowder. Alia and her family enjoyed theirs with a thick bowl of barley and mushroom stew. Or, slice them in half and have biscuit sandwiches with a fried egg and some bacon, yum! Better yet, toss them on a plate and spoon some sausage gravy over the top. Or, if you want to keep things vegan, mushroom gravy, topped with fresh slices of scallion, yum.
Edited to add: Tonight I made these at home, and they were tasty! I slightly amended the recipe because I didn't have any dill. I did the chopped green onions, but instead of dill, I added some chopped fresh basil. Then, inspired by the basil, I tossed in a crushed clove of garlic. THEN, looking at the dry mix, I thought to myself- "Self? These need cheese." So I grated some cheddar in. SUPERB, friends! The only thing that could make them even MORE tasty would be an even more fragrant cheese, like parmesan or manchego (a personal fave).
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