![]() ![]() I find biscuits baked on a sheet too dry for my liking. I find it easier to cover with a piece of foil if they start to brown too much before the insides are cooked. Placing the biscuits close together allows them to climb on each other as they bake creating an even better rising biscuit so don’t space them too far apart. If you don’t have a biscuit or cookie cutter, use a sharp knife to cut square biscuits from the patted down dough. It’s tempting to do, but it will seal the edges preventing a good rise. Other tips for success are if you’re using a biscuit cutter to press right in and don’t twist the cutter. You can do more, but five is the minimum. Once you get the dough out of the bowl you’re going to flour your board then the top of the dough and fold it over itself at least 5 times to create those flaky layers. The pic above is a good example of what it should look like before you start shaping it. You also may need to add up to three more tablespoons of the mix to get it to the right consistency. You need just enough moisture to hold the dough together without it being too sticky but you don’t want to overwork it either. Making good biscuits is a very tactile process. I used a food processor to make quick work of the whole process but you can certainly do this all by hand. I’ve seen some recipes calling for room temperature butter but they didn’t look as high and mighty as mine so I say keep it cold. Keep the vegan butter cold until you need it an ideally, cold milk and having the baking mix cold helps too. Next we need to talk about keeping things cold. Should look a little chunky like the picture above. You need to then mix it together and let it sit for a few minutes to curdle. I used lemon juice, but you could use plain white or apple cider vinegar as well. Unsweetened plain is the best but make sure you don’t use anything too sweet or that has a vanilla flavoring. ![]() To make the “buttermilk” were just going to add an acid to plain vegan milk. Plus they’re vegan and I guarantee no one would ever know! Making the standard recipe on the box is fine, but with a few other ingredients and some tricks and tips regarding the method, you’ll have sky high biscuits that taste homemade. I am big box vegan after all! I used Bisquick brand but there are others out there just read the ingredients to make sure they don’t contain any scary dairy. This recipe starts with a boxed all purpose baking mix. It had a strange taste to me, but there’s a chemical reaction due to the acid that gives incredible lift to a biscuit so we’re going to make the easiest vegan buttermilk for this recipe. I’m going to show you how to make an easy vegan buttermilk biscuit! To be honest, I was never a fan of buttermilk when I was not vegan. It’s national buttermilk biscuit day! Who doesn’t love a biscuit?! Especially a warm, soft, pillowy biscuit slathered with vegan butter. ![]()
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