so buuuuuuttery & perfect
Happy Monday, guys! Did I have a good time making these super soft & buttery biscuits this weekend. OMG. So good. But if you ask me if I actually completed the list of chores I made to get done on my two days off, the answer is no (typical). I had too much fun and basically took care of no adult responsibilities. That's what weekends are for, right?
SO, I first must discuss the pickle fair my sister and I went to yesterday. It was vendor after vendor after vendor, lined up down Orchard street, loaded up on pickles and all the samples one can desire. We basically ate our weight in pickles ( btw, "The Pickle Guys" of NY have a super spicy sour pickle that is actually to die for), and we later washed them down with cupcakes and donuts from Erin McKenna's Bakery. Have you been?! They make entirely dairy free, gluten free, vegan baked goods and every sweet dessert is made totally by scratch right in their bake shop. SO good and homemade. We were in cupcake love <3
Enough about my weekend- let's talk biscuits! One of my favorite memories as a kid was our long weekend trips to the Poconos, where we'd camp out cabins, and explore the gorgeous trails and waterfalls. For breakfast we'd always go to a local spot or Cracker Barrel (!), and chow down on some biscuits and gravy- or just with a load of butter and jam while waiting for our meal. It was SO good, and the biscuits were so so dense and thick, but so fluffy at the same time.
Now, fast forward to the other day when I was developing new recipes and doing some research, I came across this original 'best vegan biscuits' recipe, and as soon as I saw the photos, the biscuits I ate as kid immediately popped back into my head! It was almost like I could taste exactly how they were, coated in a ton of butter and devoured in a second. So duhhh I had to try them, and I am SO glad I did. They tasted exactly like the biscuits I had as a kid, and I am OBSESSED!
Hope you'll try these super easy biscuits, and will be so glad you did ;) Thank you so much for reading! xx S.
| Vegetarian |
I N G R E D I E N T S:
- 2 cups of all-purpose flour
- 1 Tbs of Baking powder
- 1/2 tsp of Baking soda
- 3/4 tsp of sea salt
- 4 Tbs of unsalted butter, cold & cubed (use dairy free for vegan!)
- 1 cup of plain unsweetened almond milk
- 1 Tbs of fresh Lemon juice
DOUGH: Preheat your oven to 450° degrees Fahrenheit. In a small bowl, combine your almond milk & lemon juice- whisk, set aside to thicken. In a large bowl, combine your dry ingredients and whisk together well. Now, add in your cold butter, while breaking apart in your fingers. Break up the butter with the flour until it's pea sized, and coated in the flour. Next, make a well in the middle of the floury mixture and slowly add the almond "buttermilk"- just a small splash at a time while working together with a wooden spoon. Go slowly because you may not need the whole cup.. I didn't! Just add until the perfect wet & slightly gooey dough consistency.
KNEAD: On a floured surface, knead and fold within itself. Do this only about 5-6 times, leaving some buttery clumps in the dough. Don't overwork it! We want to keep the dough pretty clumpy so they have that rustic look we want- and buttery taste we love! Roll out with your hands until the dough is about an inch thick, and take a circular object, press down and twist away. I used a 1 cup measuring cup, and it made about 10 perfect little circles using up the entire dough.
BAKE: On a baking sheet or parchment paper, line up the biscuits and make sure they touch just so slightly. With your finger, pushed down slightly in the middle of each biscuit so you have a small divot in the center. Brush the tops with a little bit of additional butter, and pop em in the oven for about 10-15 minutes (or until slightly golden). Serve and devour immediately, or save for another meal. MMM!
*Notes: Next time I make these bad boys, I am of course pouring gravy over them! If you're intrigued, I totally suggest trying my Vegetarian Mushroom gravy recipe with the biscuits. :)