I love biscuits. Always have; probably always will. In CB4, where they’re all sitting around eating “big-ass biscuits,” with the big-ass pat o’ butter, I was absolutely frozen with biscuit envy. Flaky biscuits, hockey-puck biscuits, super-processed Crescent rolls (yup, they’re vegan…for now), I dig ’em all.
So I was super happy when I finally gave Sarah Kramer’s biscuit recipe a whirl. But because I can’t leave well enough alone, I’ve messed with and made it my own. See, we always sprinkle nutritional yeast on our biscuits (unless I’m eating them with raspberry preserves), so I’ve started putting it right in the dough. Here’s what I’ve come up with:
·1 c A/P flour
·1½ t baking powder
·½ t salt
·2 T powdered nutritional yeast
·2 T (heaping) Earth Balance
·½ t apple cider vinegar in 3 ounces plain soymilk
Start preheating your oven to 450°. Mix together dry ingredients, then cut in the EB with a fork. After stirring the apple cider vinegar in the soymilk, pour into the rest and mix just until moistened. Pour it all onto a lightly floured surface and smush together just until you’ve got a pretty uniform consistency. Roll out to ½ inch for pretty high biscuits or slightly thinner if you’ve got sandwichy intentions. Cut with a biscuit cutter if you want those split sides. If you don’t care, I hear tell a glass will work. It’s round, all right, but I always get crimped edges, which lead to rounded biscuits. Either way, 10 minutes or so will magically transform your little dough discs into golden if not-so-big-ass biscuits.