BitterSweet

An Obsession with All Things Handmade and Home-Cooked

Biscuit Eater

35 Comments

Biscuit-making and -eating is not in my heritage; I can’t recall having these savory, flaky quick breads on my dinner table even once throughout my childhood. It’s a shame, really, because they’re such a tasty and effortless side that perfectly compliments almost any meal. Traditional or “authentic” southern biscuits may be beyond the scope of my abilities, but I do know that I like mine tall, tender, and fluffy, with more flavor than just plain flour can bring to the table. Fresh herbs and a healthy handful of vegetables liven up this simple staple, making it ideal for serving with soups, smothered in gravy, or just eaten solo.

Garden Herb Biscuits

2 1/2 Cups All Purpose Flour
2 1/2 Teaspoons Baking Powder
1 Teaspoon Coarse Sea Salt or Kosher Salt
1/4 Teaspoon Freshly Ground Black Pepper
2 Tablespoons Fresh Chopped Parsley
2 Tablespoons Fresh Chopped Chives
1 1/2 Teaspoon Fresh Thyme
1/4 Cup Non-Dairy Margarine
4 Ounces (1/2 Package) Vegan “Cream Cheese”
1 Cup Finely Grated Carrot or Zucchini (or a Mix of Both)
3/4 Cup Plain Non-Dairy Milk
1 Teaspoon Apple Cider Vinegar

Additional Melted Non-Dairy Margarine (Optional)

Preheat your oven to 425 degrees and line a baking sheet with a silpat or piece of parchment paper. Set aside.

In a large bowl, whisk together the flour, baking powder, salt, pepper, and fresh herbs. Make sure the greenery is well distributed throughout the dry mixture. Cut the margarine and “cream cheese” into tablespoon-sized pieces before adding them in next, and use a fork or pastry cutter to further incorporate the two. Once you achieve a coarse consistency where there are no chunks of fat remaining that are any larger than peas, toss in the carrot and/or zucchini shreds. Finally stir in both the non-dairy milk and vinegar at once, and mix with a wide spatula just until the thick batter comes together. If you’re into the old-fashion way of doing it, you can also mix by hand, of course.

On a very lightly floured surface, pat out the dough to about 1 – 1 1/2 inches tall. Use a 2-inch round cookie cutter to cut out the biscuits, and space them out equally across your prepared baking sheet. Gather up any scrapes, pat back into shape, and cut again, until the dough is all used up. You should get 6 – 8 tall biscuits out of the mix.

If desired, brush a small amount of melted margarine across the tops of the biscuits for an extra buttery flavor, and then pop them into the oven. Bake for 18 – 22 minutes, until golden brown all over. Let cool for at least 10 minutes before eating, just so that you don’t burn your mouth!

Makes 6 – 8 Tall Biscuits

Printable Recipe

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Author: Hannah (BitterSweet)

Author of My Sweet Vegan, Vegan Desserts, Vegan a la Mode, and Easy as Vegan Pie.

35 thoughts on “Biscuit Eater

  1. My mom used to make biscuits when I was a kid, but they looked nothing like this! They were just the standard white variety. These are super lovely though, and in addition to the herbs (fresh thyme is the best ever) I really like the addition of carrot/zucchini. So good.

  2. These sound and look just so delicious! Nothing like some carbs to make a meal feel right. These will be perfect for fall, with some simple soups.

  3. This looks like a new tradition to start! Amazing.

  4. Wow, those look so amazing. The only biscuits I ate growing up were Bisquick and they were always deformed looking ;-D

  5. the textures and colors in these biscuits just makes me want to reach thru the screen and grab one, Hannah! Just perfect and herb-ey and wonderful!

  6. My first experience of biscuits was in the red lobster. I could happily just eat them all night let alone anything else. I guess in the UK we call them scones, though they tend to be a bit heavier. These will be getting made soon.

  7. Wow, love these herby biscuits! They’d be great as sandwiches, I bet!

  8. The herbs sound like a yummy touch! Looks scrumptious!

  9. Although I am not a “biscuit eater” I can see it’s time to change that. Those are awesome looking biscuits!

  10. Beautiful and flavorful looking biscuits…like the idea of lots of fresh herbs and grated veggies…these wold be perfect for lunch…yum!
    Thanks for the recipe and hope you are having a wonderful week Hannah :)

  11. Hooray for biscuits! Now I’m starting to fantasize about savory shortbread applications…maybe a split biscuit tower with some roasted veg and mushroom gravy? So, sort of shortbread and sort of biscuits and gravy. Must consider this one further.

    • Oh, tell me more about this heavenly gravy! I usually do a simple mushroom base already, but I’d love to hear about other ways to jazz it up. As fall approaches, mashed potatoes and gravy become a staple in my typical menu, so I’m very interested in variations on that theme.

  12. All I can think when I look at these is how amazing you are for creating a replacement for those cheezy biscuits they serve at Red Lobster- I used to go to that restaurant just for the biscuits! But of course, I don’t frequent that place anymore.

    The photo is just lovely :)

  13. Talk about looking good. I love a flavorful biscuit with dinner and these fit the bill!!

  14. These biscuits would be perfect with soup my friend great recipe :D

    Cheers
    Choc Chip Uru

  15. I love the bright, seemingly “cheesy” color that the carrots bring to the biscuits. It has really been a long time since I’ve had biscuits, but these look so tasty! Great job on them, I’ll be keeping this recipe close for the next get together I have. :)

  16. I too am not a natural biscuit-maker, but every time I have one, I love it. Yet, I only make biscuits maybe once a year. These look fabulous. I love the addition of veggies! I am going to try it.

  17. gorgeous. simply gorgeous! I love all the veggies!

  18. “Let cool for at least 10 minutes before eating, just so that you don’t burn your mouth!” too late I already burned my mouth! I blame the butter on top for this :)!

  19. I don’t remember having biscuits at the dinner table as a kid either. Lol. My mom would make dinner rolls instead. But, i love biscuits more than rolls! They have so much more flavor and taste great with soups! Your boscuit looks wonderful…flaky and filled with herbs!!!

  20. I really like the addition of the zucchini and carrots. I make a simple ‘buttermilk’ biscuit recipe from Chloe’s Kitchen, but your recipe is just as easy. These will be prefect with chili once the temps cool down!

  21. These look easy and versatile! I would have one for breakfast or a simple snack. I never saw a biscuit with carrots and zucchini! Brilliant!

  22. love the look of these.. these kind of flaky biscuits are not in my heritage too.. but i do love me some flaky goodness once in a while! love the carrots and zukes in there

  23. I love that you stuffed these babies with veggies! That has to make them something to write home about.

  24. Reblogged this on The Reluctant Weight Watchers Foodie and commented:
    AAAHHH!!! VEGAN BISCUITS!!! I think I just peed my pants in excitement.

    I went to Ruby Tuesdays with Jess the other night and had a sad little moment eating my salad while she enjoyed a couple of their cheddar garlic biscuits. Now I can make my own and eat them all! Can you tell I’m excited?

  25. Pingback: Ostescones med urter | Vegetarbloggen

  26. Don’t do Vegan Cream Cheese, anything Idea what I might do to substitute?

  27. These look amazing but can they be made with out the cheese?

  28. Fantastic!!!

  29. Pingback: 28 Vegan Thanksgiving Recipes | One Ingredient Chef

  30. ReblogueĆ³ esto en Gabby Arciniegay comentado:
    I just loved this recipe as soon as I saw it, let’s give it a try

  31. I just made these for Thanksgiving and they turned out amazing!!!! Everybody loved them!

  32. Pingback: Squirrelly Minds » The Friday Five – Thanksgiving Dishes

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