laura makes the best vegan biscuits (if I do say so myself)

This will probably be one of the few non-sweet entries you're gonna get out of me. And, as a further departure from the nature of this blog, biscuits were one of the baked goods that actually appeared regularly in our home growing up. Dad was the family biscuit maker. Was. That's right, the student has become the master. FACE!

Because we believe in giving credit where credit is due, and also don't have the funds to fight off possible copyright infringement lawsuits, I will not be posting the recipe for these biscuits. I will tell you they are based off of the Easy Biscuits recipe from How It All Vegan. I will also tell you my modifications and techniques that make them extra-awesome.

First, let's answer the question "how easy is easy?" Within 4-5 makings, you can have the biscuits ready to go in the oven by the time it preheats to 450º. Sometimes I even have the dishes washed before popping them in. And this is usually done in pre-coffee condition. Also, I almost always have all the ingredients on hand so they don't require a special trip to the store. Just roll out of bed, throw on an apron and presto! Biscuits!

Second, they are so cheap! In general we all know making from scratch is significantly less than buying pre-made. For me, the frugality of biscuits becomes all the more obvious because the individual ingredients are so inexpensive. The fact that you get something so great from those unassuming ingredients seems like magic.

So here's my big secret to biscuit making; treat it like pie crust. Keep the fat cold and don't futz with it too much to establish layers/pockets for that flakey finished product.

After setting the oven, next step is to sour the milk (I use soy, I know others have used nut milks with great success) so it can curdle a bit before adding...which is not now. Next, sift together all the dry ingredients. (I use 1 tsp less baking powder than the recipe calls for because, seriously 3 teaspoons?) Cut the soy margarine into cubes and then add to the dry ingredients. What is cutting, you say? Back in the old days, you would use a pastry cutter. And if you actually have one, you can use that. I like to get my mitts dirty and "pinch" the butter into the flour.




This is what pinching looks like. You know that gesture you make when you use the word "moo-lah" for money? Where you rub your thumb across your fingers? Do that! Just point your fingertips down into the bowl instead of up. This incorporates strands of margarine into the flour. It won't get anywhere near evenly distributed so don't even try. Remember, no futzing.


I wish I had either a third hand or an adorable photo assistant so you could have a picture of incorporating the soured milk. Again, this is best accomplished with your hands so I was way too gooey to stop and shoot. You definitely want to add the milk gradually, about a third at a time. While baking is generally regarded as a science, this part is more art. Or some sort of science I don't understand...which is most of it. Anyway, it seems that day to day it changes how much moisture the dough can take. Today I used it all and had to toss on a little extra flour to make it manageable.



You like a nice fat biscuit, right? Well then don't roll out skinny dough. I don't even roll mine, I just pat it out to about an inch thick. I haven't found the perfect size biscuit cutter yet so I'm using a glass. They say that a sharp metal cutter will facilitate better rising over blunt drinking glass edges. But feast your eyes on this...


I don't think I have a height issue with these. I think these are the most perfect things ever. I think I will eat the entire batch. In one sitting.