Man do I have allot of catching up to do. I made quite a few new recipes over the holidays and even since then. I love trying new dishes. I just wish I could plan out a menu a bit better than I do. It's not that I do not have the time, I just need to get myself motivated enough to plan a menu. I know it is not that difficult and I surely have enough recipes to do just that, who knows, one day.
Now, on to this recipe. I love biscuits. always have...always will. My aunt and Nanny, use to make them from scratch. Please remember they were made in the true Southern tradition, with whole milk and lard. I will also openly admit that I do not think you can a truly healthy/vegan biscuit that will look like the ones in the commercials, but I will die trying. and even if not then I know mine are pretty darned close and I am AOK with that.
I have been scouring VegWeb lately and finding some terrific recipes. Do you want to know why? Well I am going to tell you. these recipes are submitted by folks like me and you. And they will review any given recipe and tell you how it is. I like honesty, even if it is critical. Yes, no one likes to have their dishes torn apart, but how are to ever learn how to improve on perfection.
These Savory Biscuits fit the bill this morning. I had all thee ingredients and that was all I needed. So off i went, up to my elbows in flour. But it was oh so worth it. With that said, let me get you the recipe.
2 T apple cider vinegar
1 cup non-dairy milk
1&2/3 unbleached white flour
1/3 cup nutritional yeast
5 t baking powder
1 t dried herbs (your choice)
1 t salt
5 T margarine (we used Earthbalance)
-Preheat oven to 450 degrees.
-For the buttermilk: To a measuring cup add the vinegar. Add the milk to fill the measuring cup to the 1 cup measure. Stir gently and let set for a minute or two to let curdle.
-In a bowl add flour, nutritional yeast flakes, baking powder, herbs and salt.
-Cut the margarine into the flour mixture until it is crumbly.
-Add the buttermilk to the flour mixture until if forms a ball of dough.
-On a lightly floured surface roll the dough to about 1 inch thickness. Cut biscuits with a sharp cutter** and place on a lightly oiled cookie sheet
-Bake at 450 for 10-12 minutes.
-Makes 12-14 biscuits
** This dough was a bit wet, so I kept sprinkling in a bit of flour just a little bit at a time, as not to over flour the recipe. I also took a small drinking glass and used that as my cutter. It worked perfectly. But to help it not to stick to the dough itself I had a small mound of flour to keep dipping the rim of the glass into so it would not stick. It worked perfectly.
These were fabulous biscuits and i can change them from savory to sweet with one fell swoop of an addition or eliminating of a few ingredients. Yowser!