rants & recipes

Archive for the ‘biscuits’ Category

Nothing-Stolen-from-the-Cows Buttermilk Biscuits!

Posted by trktos on 29-January-2011

Who says you have to use butter or milk for delicious buttermilk biscuits? Not me! These biscuits are quick and easy and cruelty-free. Want some jam with that?

Recipe here,¬†though I’ve been leaving out the baking soda because that’s how the recipe is written on the little card in my recipe box. I also double the recipe and make about four huge biscuits. Baking time increases. Today, I baked for about 15 minutes, then brushed some melted margarine on the tops and returned to the oven, baking for additional 2-3 minute increments until golden brown.

Perfectly crunchy edges:

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Evin’s Yeast-Risen Muffins

Posted by trktos on 17-January-2010

We have a bunch of pureed butternut squash and oil in our freezer, intended for this quickbread recipe. Evin decided to use some of it recently, in some slightly sweet, yeasted muffins/biscuits and they turned out pretty well. Here’s the recipe he made up:

Ingredients:

  • ~190 g pureed butternut squash
  • ~112 g oil (1/2 cup – note, this was the proportion we already had mixed in with the squash for the quickbread recipe. The oil could probably be decreased and water increased)
  • 104 g quick oats
  • 240 g whole wheat flour
  • 50 g vital wheat gluten
  • 7 g yeast
  • 120 g water
  • 20 g Splenda

Instructions:

  1. Mix ingredients together.
  2. Measure out 1/4 of “dough” into muffin tin – makes 12 muffins.
  3. Let rise for 1 hour in a warm place.
  4. Bake at 375 for 30 minutes.

Notes:

  • This dough will be slightly wetter than bread dough, much drier than muffin or cake batter.
  • As listed, each muffin is about 200 calories (could be lower if oil and water are adjusted).

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Sheese and Vegan Cheddar Bay Biscuits

Posted by trktos on 23-November-2009

I was a bit surprised, a couple of days ago, to see a few flavors of Sheese at my local Whole Foods. Although I’m pretty much over dairy cheese, I decided to buy a block since we’d never tried it and it’s nice to “support” stores’ carrying of vegan products.

So I picked out the medium cheddar. It was $6.49 / 8 ounces. Quite pricy, but cheaper than the $9+ I seen it priced at previously.

 

(And yes, it does re-seal fairly well. The label was a little worse-for-wear, here, from already being opened.)

I’d read reviews of Sheese a few years ago, about how great it was – good enough, in fact, to have, sliced, with crackers, wine and cheese, etc. So I was quite surprised to taste this only to find it tasted AWFUL. It started out with a rather sharp, Cheddar flavor but ended with some weird flowery, vanilla, almost sweet after-taste. I was shocked.

So, then the question became – what the heck do I do with this stuff? And the hope was that, once melted, it may be edible. Thanks to maryam for suggesting biscuits (and confirming that, yes, this was not very good raw). I was willing to waste a little flour on something that might have to be tossed.

Being a little perturbed from seeing the Facebook fan page for Cheddar Biscuits from Red Boiled-Alive-Lobster, I decided I’d give a copy-cat recipe a try.

Shredded Sheese:

Compared to Follow Your Heart, Sheese is very hard, very dry and almost difficult to shred. It was a bit crumbly.

However, in these biscuits, it was great! No hint of that funny after-taste, not even after the biscuits had cooled off some (I fully expected the after-taste to return.) My biscuits spread a little more than I would have liked. But that’s ok, I have enough Sheese to try another recipe or adjust this one!

Recipe Ingredients:

  • 2 1/2 cups Bisquick (300 grams – and yes, it really is vegan. Not even any questionable ‘mono – and diglycerides’)
  • 1/8 tsp garlic powder
  • 1 tsp nutritional yeast (optional)
  • 1 tbsp Better than Milk powder
  • 1 heaping cup of Medium Cheddar Sheese, shredded
  • 2 tbsp Earth Balance, melted
  • 3/4 cup water
  • 1 tsp parsley flakes
  • 1/2 tsp garlic powder
  • 1/4 cup Earth Balance, melted

Instructions:

  1. Preheat oven to 400 degrees.
  2. Mix together 1st 4 dry ingredients.
  3. Fold in cheese.
  4. In another bowl, combine last 3 ingredients to brush over biscuits.
  5. Add 2 tbsp melted Earth Balance and water to Bisquick mix. Stir until well combined.
  6. Drop about 1/4 cup’s worth per biscuit onto a cookie sheet. I made 10 biscuits.
  7. Brush biscuits with Earth Balance/garlic/parsley mix.
  8. Bake for 15-20 minutes or until golden brown on top.

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Buttermilk Drop Biscuits

Posted by trktos on 24-August-2008

Ingredients:

  • 1 cup all-purpose four
  • 1/4 tsp salt
  • 1 tsp sugar
  • 1/8 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp cream of tartar
  • 1/4 cup shortening
  • 1/2 cup soymilk plus 1 1/2 tsp vinegar

Instructions:

  1. Mix soymilk and vinegar, let sit 5 minutes to curdle and make “buttermilk”.
  2. Preheat oven to 425 degrees.
  3. Mix dry ingredients.
  4. Cut fat into dry mix.
  5. Add liquid all at once, stir until just combined.
  6. Drop onto greased baking sheet.
  7. Bake until tips begin to brown, about 15-20 minutes.

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