Savory Biscuits
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
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.
SO HOW'D IT GO?
Made these for biscuits and gravy this morning. So good! :)>>> I used garlic powder, rosemary, and oregano as my herbs, turned out delicious. For the gravy, I modified some mushroom barley soup (gave it a wiz with the stick blender and added some nooch, non-milk, and pepper). It just worked out so well all together ;)b
Oh man... I really messed this one up. (Obviously my fault after reading the reviews.) Mine were so salty and bitter. I'll definitely try this recipe another day.
I made these to have with fake sausage gravy and mashed potatoes. They tasted good and had a good texture- but they were a bit dry. That could probably be my fault, though!
All in all, the biscuits were yummy and I can't wait to make more gravy-sausage-potato-biscuit meals using this recipe! Thanks!
I enjoyed them. My 19 month old enjoyed them even more. ;)b They reminded me of the Italian herb and cheese bread from subway in my pre-vegan days. The end result was extremely sticky and impossible to work with, so a lot of extra flour was added. I cut most of them biscuits out with a cookie cutter but I wouldn't recommend it. The biscuits that were just plopped down turned out more biscuit like and fluffy. The ones that were cut out with a cookie were good as well but more crisp and not as nice on the eyes.
I just made these and they are delicious. I didn't measure out the salt just eyeballed it and I think I didn't add enough. They are still very good though. I made them for a friend recovering from surgery and I hope she likes them. She's an omni so fingers crossed.
These are great! I didn't add nutritional yeast or herbs, because I wanted plain biscuites for jam. They were really good, I just had to add a lot of extra flour. For the extra flour I used whole wheat pastry flour, and it worked just fine. I rolled it to about 1/2" and got 15 biscuits. Thanks for a great recipe!
I have made these twice now. Once at home and at work, (I am the cooking demo lady at my health food store) and everyone has loved them. My children did not like the savory part of the biscuit but did enjoy the actual biscuit itself. That just meant more for my husband and myself to share.
These are a keeper in our house.
michrun - I understand what you mean. These are my favorite biscuits, but not if I follow the recipe exactly. I probably use at least 1/2 cup nutritional yeast flakes and 2 tablespoons or more of herbs. Also, I only use herbs de Provence in them. I haven't like the results as much with any other herb blend.
I liked these a LOT! I followed the recipe exactly, using almond milk to make my "buttermilk" and for my herbs I added a few dashes each of basil, parsley and garlic powder. The dough was sticky, but since I was too lazy to cut out shapes and such, I just did them as drop biscuits and they turned out fine exactly as the recipe is. Thank you! Perfectly served with some bean soup I made! I added a bit of butter on top and yum!
these were NOT appetizing at all despite the rave reviews. I followed the recipe exactly, and it seems waaay to salty or something. I don't know if the apple viniger played a part in that as well, but these were inedible. I also used low-fat plain rice milk if that makes a difference.
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