Vegan Southern-style Biscuits

Saturdays around here usually mean a hearty breakfast of some sort. Cinnamon oatmeal pancakes and sausage are our usual dish, but I found us lacking maple syrup, so I had to switch to Plan B – Sausage Biscuits. While I make a lot of our food from scratch, sausage isn’t yet one of them. I still use Gimme Lean Sausage for breakfast dishes. I have a couple of different biscuit recipes but this morning I wanted a basic Southern-style biscuit. I searched online and found a simple recipe by Alton Brown on Food Network. I veganized it and LOVED the final results. Fluffy, tasty and perfect for little sausage biscuits.

Vegan Southern-style Biscuits

2 cups unbleached all-purpose flour

4 tsp baking powder

1/4 tsp baking soda

3/4 tsp salt

2 Tbsp Earth Balance margarine

2 Tbsp Earth Balance shortening or coconut oil (solid is best)

1 cup milk (I use almond milk)

1/2 tsp apple cider vinegar

Preheat oven to 450 F. Add apple cider vinegar to milk and place in fridge to keep cold. Combine all dry ingredients and stir well. Cut in margarine and shortening with a pastry cutter. Add cold milk/vinegar and mix just to combine. Dough will be sticky. Turn out onto a floured surface, fold and knead several times. Flatten by hand into a rectangle-ish shape (1/2 inch thickness) and use floured jar or cookie cutter to cut out biscuits. Reshape scraps and cut out remaining biscuits. Bake 15-20 minutes. I used a stoneware pan so it took the full 20 minutes, but if using a metal cookie sheet, check at 15 minutes to see if tops are brown.

I split these gems open, and served with a pat of Earth Balance and a slice of Gimme Lean sausage. Yum!

 

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