Monday, May 17, 2010
Perfect, Fluffy Biscuits
I have the PERFECT vegan biscuit recipe. You can make plain biscuits, or you can doctor them up as I've done tonight, with kalamata olives, fresh rosemary, and sun-dried tomatoes. I make these biscuits all the time - though usually plain, and usually for breakfast - and people go crazy over them, every time... as long as I don't try any funny business, like adding ground flax seed. Adding savory ingredients like olives, rosemary, and sundried tomatoes is a great way to make these dinner-appropriate.
Perfect, Fluffy Biscuits:
2 cups flour
4 tsp baking powder
1/4 tsp baking soda
1/2 - 3/4 tsp salt
2 tbsp Earth Balance shortening (makes for a fluffy biscuit - but for a still-fluffy, and more buttery biscuit, just use all butter)
2 tbsp cold Earth Balance butter (make sure it is really cold)
1 cup soy milk with 1 tbsp apple cider vinegar (to make it like buttermilk)
(chopped kalamata olives, fresh rosemary, and sundried tomatoes are optional)
Preheat the oven to 450.
Use a whisk to blend first 4 ingredients in a metal bowl. Place the bowl in the freezer until the flour mixture is cold. Add shortening first, then cold butter, using your fingers to blend it just a little. Don't overblend. The butter will be like little balls in the flour. At this point, if you're going to add special ingredients such as chopped olives, rosemary, and sun-dried tomatoes, add them. Add the milk and stir until just incorporated. Don't over-stir. The dough will be super sticky!! More than you think it should be. Turn over onto a floured surface, and with floured hands form into a ball and pat down gently so that dough is 1-2 inches thick. Don't overpat! Use biscuit cutters (or glasses) to cut biscuits. Don't twist the cutter as you go down - just press it straight down. Put the biscuits touching on a pan (this helps them to rise) and bake at 450 degrees for 15 minutes.
The key here is, don't overwork the dough. Handle it as little as possible. Keep the butter and dough cold. Have the oven preheated so you can stick them in asap while they're still cold. This ensures a light, fluffy biscuit.