When I’m feeling ambitious at brunch-time, I like to make biscuits. I usually make my easy vegan drop biscuits which come together in just a few minutes. They’re really tasty but they’re just not the same as flaky rolled biscuits. A girl needs a little variety in life.
Last weekend, I finally perfected a vegan recipe for rolled biscuits. I used a cute 2-1/2 inch heart shaped cookie cutter for these but you can use a round biscuit cutter (up to 3 inches) or an inverted juice glass instead.
Yield: 6-7 biscuits
1 cup sifted all-purpose flour
1 tsp baking powder
2 Tbsp Earth Balance or other vegan margarine
1/2 tsp salt
1/4 cup plus 2 Tbsp plain almond milk (or other nondairy milk)
Preheat oven to 400°F.
Sift flour in a bowl, then measure 1 cup. Add baking powder and salt, then sift together.
Cut in Earth Balance using a pastry cutter or a large fork. Once the mixture reaches a crumbly consistency, I like to use my hands to work the margarine into even smaller pieces.
Add milk gradually until a soft dough forms. Turn out onto a lightly floured surface and knead for 30 seconds.
Roll out until dough is 1/2 inch thick. Cut out your biscuits and transfer to an ungreased baking sheet. I usually take the scraps and mold them together into one really ugly leftover biscuit so none of the dough goes to waste. Bake 14-16 minutes until the tops are golden brown.
Split open, slather with jam, gravy, nut butter or your condiment of choice, and dig in!