I am a complete failure when it comes to making biscuits or scones, so as I was envisioning our Thanksgiving meal this morning, I asked James to make not only his famous coleslaw, but also a batch of buttermilk biscuits. About an hour later, he presented me with a warm, flaky delicious biscuit with an extra-large pat of butter…
He used this recipe as a reference and then veganized it by replacing the buttermilk with some of my homemade soy yogurt and the shortening and butter with vegan butter.
Fluffy Vegan Biscuits
- 2 1/2 cups flour
- 2 tsp sugar
- 3/4 tsp sea salt
- 3 1/4 tsp baking powder
- 1/2 cup vegan butter
- 1 cup soy yogurt (cold)
- 1 TBS melted vegan butter to brush on top of biscuits after baking
Mix the dry ingredients together and cut in the vegan butter. Mix in the yogurt–add more yogurt if the dough seems dry (it should come away from the sides of the bow). Remove the dough onto a lightly floured surface, fold two or three times, then roll to 3/4 of an inch. Using a 2-inch cookie cutter, cut the biscuits, and place on a pan covered with parchment paper.
Bake at 450 for seventeen minutes.
And here is our fabulous Thanksgiving feast: seitan chick’n roast, roasted cauliflower, coleslaw, cranberry sauce, white wine sauce, biscuits and gravy!
And the song of the day is The Weepies’ “Sunflower” for the everlastingly sweet James….
I’ll be your sunflower
I shine for you
You know I’d do
Anything for you