Monday, November 26, 2012

Cheese & Herb Biscuits

biscuit without herbs and cheese using no wheat flour

cheese and herb biscuit using wheat pastry flour - the color is a little darker too

 Herb Biscuits

I remember having biscuits as a small child eating them warm out of the oven with butter or jam or both, and in Bulgaria where my family is originally from and where I  visited my grandparents in the country, our daily breakfast was either fresh bread or biscuits from the local bakery smothered with feta cheese and honey, I really enjoyed it the salty with the sweet and the simplicity.  The foods I eat today have changed since then, which means other delicious mouthwatering choices.
My craving for biscuits have come and gone in the last couple of years, I’ve kinda put it  on the back burner since most recipes call for buttermilk and until recently didn’t realize I can of course make it vegan with simple non dairy substitutions for instance apple cider vinegar combined with soymilk will perform the same function as buttermilk, silly me didn’t see how easy this was nor did I dig deep to discover – now that I know the easy solution,  I’ve gone totally bonkers making biscuits – plain ones and ones with Daiya cheese, thyme and rosemary, or with Moroccan spiced apricot jam which I attempted this week, I will also make little sandwiches with grilled veggies and guacamole, tofu scrambled or grilled, maybe sautéed kale, it’s pretty endless. From start to finish I can be eating one of these warm gems in under 30 minutes. But be careful you might eat more than you’d like. I’ve already had 3 today!

Sandwiches coming soon!

Pre heat oven to 400 bake for 10 minutes - test with toothpick should come out clean
Line baking sheet with parchment paper – foil is fine too if that’s what you have
Makes about 9 biscuits.

In one batch I added dry herbs such as thyme and rosemary next time I will use fresh herbs instead for a more pronounced flavor. If you like cheese I added the Daiya brand cheddar about ¼ heaping cup.

Ingredients – always read before starting recipe to ensure you have everything.
below is recipe for biscuits using wheat pastry flour - if you don't want or have it use all UAPF.

1 ¼ cups unbleached all purpose flour
1 cup whole wheat pastry flour
4 tsp baking powder
¼ tsp baking soda
1/4 tsp salt
2 tbsp non- hydrogenated vegetable shortening also available in organic
3 tbsp Earth Balance butter – stick or tub
1 cup soymilk – or nut milk - I used almond and turned out great
tsp apple cider vinegar
option – 1tsp dry thyme – 1 tbsp if fresh
option – 1tsp rosemary – 1 tbsp if fresh
optional 1/4 cup Daiya vegan cheddar cheese 


1. Combine soy milk and vinegar and set aside
2. In large bowl combine and whisk together  the flour, baking soda, baking powder, salt and herbs if using
3. Add the shortening and cold butter to the flour and mix it up using a fork. The mixture should start to look crumbly. You can now add the cheese to the flour mixture and give it a stir.  (note: I keep the butter in the fridge until ready to use)
4. Add the soymilk to the flour mixture and stir until just combined. If it’s too sticky you can add more flour – start with 1 tbsp.
5. Roll dough out on a floured surface ½ to ¾ inch thick– use a rolling pin, or wine bottle works too – be sure to flour it to keep from sticking. I actually patted my dough with one batch and it worked great.
6. Use a biscuit cutter or top end of drinking glass. If using glass dip it in flour to prevent sticking. My glass was 3 inches nice with 2.5 inches too. I got about 9 biscuits. Re roll scraps and cut continuing process until dough is all used.
7. Add biscuits to baking sheet allowing a little space between each. Bake for 10  minutes and test with toothpick – done when it comes out clean.
8. Enjoy!

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