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Quick and Easy Biscuit
Julie Hasson is the author of 5 cookbooks. She is very passionate about food. You can visit her at: www.juliehasson.com
Quick & Easy Biscuits
Here’s a super-easy biscuit recipe, which uses instant yeast. You can customize the biscuits to make them sweet or savory, should the mood strike you. For a savory variation, add fresh or dried herbs or spices to the dough, and for a sweet variation, add raisins to the dough and sprinkle the tops with cinnamon sugar. Anything goes with this biscuit recipe.
Preheat oven to 400°F
Baking sheet lined with parchment paper or a silicone mat
Makes about 12 biscuits
1 cup plain warm soymilk
1 tablespoon apple cider vinegar
3 1/2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon fine sea salt
1/4 teaspoon baking soda
2 teaspoons instant yeast
2 tablespoons to 1/4 cup granulated sugar, depending on how sweet you want them
1/4 cup canola or other mild oil
Soymilk or creamer, for brushing
1. In a measuring cup or bowl, mix together the soymilk and vinegar. Let sit a couple of minutes to thicken.
2. In a large bowl or bowl of a stand mixer, combine the flour, baking powder, salt, baking soda, instant yeast, and sugar, mixing well. Add the soymilk mixture and the oil to the flour mixture, beating or mixing the dough well.
3. On a lightly floured surface, pat or roll out the dough out so that it’s about 1/2-inch or so thick. Use a biscuit, cookie cutter or top of a glass to cut dough. Transfer the cut biscuits to the prepared baking sheet. Lightly brush the tops of the biscuits with soymilk or creamer. Bake the biscuits for 15 to 20 minutes, or until puffed and lightly golden brown.
4. Serve the biscuits right away while warm.
Copyright © 2009 Julie Hasson
December 2, 2009 | Hi abc. I think that you can use the same amount of vinegar. For this recipe, no need to let the dough rise, even with the regular yeast. Good luck!” —Julie Hasson
November 26, 2009 | Hi Julie Sorry to bother you once again. Do you think I should let the dough rise for some time (an hour?) if using active dry yeast? Also do I need to reduce vinegar as well by 1/2 the amount since I will be reducing the soy milk by half the amount? Thanks as always for your help. -abc” —abc
November 25, 2009 | Hi abc, Try using 1 tablespoon active dry yeast. You will need to proof it though first. Proof it in 1/2 cup warm water (and use a pinch of the sugar from the recipe to sprinkle on top of the water/yeast mix to help activate). The reduce the soymilk to 1/2 cup. Happy baking!” —Julie Hasson
November 24, 2009 | Hi Julie If I to use Active Dry Yeast instead of Instant Yeast, what changes I need to make? Thank you” —abc
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January 5, 2010 | Hands down, BEST recipe I've tried for a vegan buttermilk biscuit recipe. I used lemon juice instead of vinegar, and they turned out so good! And I brushed smart balance on the top, and they tasted like the store-bought Pillsbury biscuits! Thanks for your recipe, Julie!” —Koulakani