Tuesday, December 9, 2008

savory vegan biscuits with dill and onion.

Whew! A lot of you are probably noticing that we haven't quite resumed normal posting since Thanksgiving, and alas- things will only get worse before they get better, thanks to Christmas coming up fast. But what can you do? We've been enjoying the pre-holiday bustle, setting up decorations in our homes and dreaming up treats for our holiday party that we're throwing this weekend. That said, we're still around and still making lots of food.

biscuits2

Today, I went to visit a good friend who is starting a regular Tuesday crafternoon session. We let our kids roam around banging on toys while we sit and draw or sew or knit, and it's very relaxing. Today when we stopped in, she offered me a biscuit right when I sat down, and really- who can say no to a freshly baked biscuit? Through a mouthful of crumbs, I told her she had to send me the recipe and I'd throw it up on the blog for everyone else to share.

biscuits

From the cookbook "How It All Vegan!" by Tanya Barnard & Sarah Kramer

"Fancy Biscuits"
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 tbsp vegetable oil -or- shortening
1 cup sour soy milk (soy milk + 1 tsp vinegar) (note to non-vegans, you can do this with regular milk too, or use buttermilk.)
1/2 cup green onions, chopped
1 tbsp dried dill
1/4 tsp pepper

Preheat oven to 450ºF. In a large bowl, sift together the flour, baking powder, and salt. Add the oil, sour milk, onions, dill, and pepper and mix together gently until "just mixed." Spoon into lightly oiled muffin tins. Bake for 12-18 minutes. Makes about 6 biscuits.

biscuits3

I can imagine these being the perfect side for a hot bowl of creamy soup, like cream of broccoli or clam chowder. Alia and her family enjoyed theirs with a thick bowl of barley and mushroom stew. Or, slice them in half and have biscuit sandwiches with a fried egg and some bacon, yum! Better yet, toss them on a plate and spoon some sausage gravy over the top. Or, if you want to keep things vegan, mushroom gravy, topped with fresh slices of scallion, yum.

Edited to add: Tonight I made these at home, and they were tasty! I slightly amended the recipe because I didn't have any dill. I did the chopped green onions, but instead of dill, I added some chopped fresh basil. Then, inspired by the basil, I tossed in a crushed clove of garlic. THEN, looking at the dry mix, I thought to myself- "Self? These need cheese." So I grated some cheddar in. SUPERB, friends! The only thing that could make them even MORE tasty would be an even more fragrant cheese, like parmesan or manchego (a personal fave).

16 comments:

Renai said...

Is that a squirrel??? Or a chinchilla??? PS- YUM!

thewindhover said...

Oh yum yum yum. Making these asap!

Tammy said...

They look delicious. I will have to try the recipe.

poeticajasmine said...

Aw man. These are getting made this weekend.

veggie belly said...

This looks delicious! I'm going to try this recipe sometime. I'll probably add buttermilk. Will non-fat sour cream work as well?

Bianca said...

Oooohh! Der Hase!

Chocolatesa said...

It's a BUNNY!!!! :D:D:D

Ellen said...

omg, these look so delicious even that bun bun wants in on the fun.

I love savory baked goods!

Sara said...

Seeing this photo with the rabbit made me happy. Brilliant. I'm going to try the biscuits tonight... I rarely make them and the family love loves them. Thanks!

Angela said...

and they're bunny approved!

Heather said...

mmm, i love biscuits. i've never made them. i have to try, though!

stacyanne09 said...

Mmmm. I was making soup (corn bisque) for dinner on a whim and decided 5 minutes before my husband got home that I HAD to makes biscuits. They were delicious, and next time I will try your variations. Yum.

Kate said...

god that picture with the bunny is awesome

Meg said...

I've been an avid follower of your food blog, and Summer's design blog, but this is the first time I've actually made one of the recipes. ^_^;; They are really fantastic. I think the "yield" should be a lot higher though -- I got 14 muffin cup sized biscuits out of my attempt.

We had these with some "throw a bit of random things in" soup, and they're great for soup dipping too. They absorb some stock but they don't turn goopy.

Together with a fire in the wood stove, that was a fantastic way to spend the snow day :)

Alicia Carrier said...

meg, that's crazy! what on earth did you do differently to get 14 muffins? i made this the other night and ended up with exactly 6, and i made them in my muffin tin. maybe you just used smaller portions of dough for each biscuit? mine puffed out pretty big over the top of the muffin tin.

jessibeaucoup said...

They are very, very good. I used buttermilk because I didn't need them to be vegan. I also used fresh dill - about 1/2 cup. Next time, I'm thinking about making them with bacon and cheddar! With a fried egg for a sandwich;). I ended up with nine biscuits...