Breakfast 💚
I was going for a New England diner-type of vibe here. I wasn't sure about a veg to pair, but you know what I say: 'when in doubt, sprout it out!' The hashbrowns, biscuit, and sausage all came from the freezer, and I had country gravy, sprouts, and hot sauce were in the fridge. It's all plant-based and oil-free 😋
I realized that I forgot to jot down how I made these biscuits. I think I would even add in a little white vinegar or apple cider vinegar to bump up the tang just a smidgen.
Also, why do we call it white vinegar when it's clearly clear? I feel like the vinegar naming committee really dropped the ball on that one. They were probably too excited to announce the fancy sounding Balsamic. Ooohh, la la. Love that name.
📌 Biscuits (8)
2 cups all-purpose flour*
1 tbsp baking powder (sodium free)
1 tsp salt
Creamy plant-based buttermilk:
1¼ cups soy milk
¼ cup almond flour
1 tbsp lemon juice
½-1 tsp cream of tartar
Preheat oven to 475°F
Whisk together dry ingredients (flour, baking powder, salt) in a mixing bowl.
Blend soy milk with almond flour, then whisk in lemon juice and cream of tartar. Set aside for a few minutes to curdle a bit. Pour liquid into dry ingredients and stir until just mixed. Turn out onto a lightly floured surface, fold and press lightly about 3-4 times, ending with a relatively wide sheet of dough about ¾-1 inch thick, enough to get 4-6 biscuits cut with a 3-inch cutter. After cutting you'll reshape and cut to get 8 total biscuits with little or no excess dough.
Cut biscuits by pressing the biscuit cutter straight down, without twisting, place on a pan. Alternatively, cut the entire dough into squares with a sharp knife. Bake 10-12 minutes until golden brown on top, let rest a few minutes before diving in so they can finish cooking.
*I'd like to try these with my whole wheat pastry flour sometime and see if the lower protein content allows for proper biscuit rise!
#plantbased #oilfree