Quick and Easy Biscuit

Julie Julie Hasson is the author of 9 cookbooks, including 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 125 Best Cupcake Recipes and 300 Best Chocolate Recipes, Vegan Diner, Vegan Pizza and Vegan Casseroles. You can visit julie at www.juliehasson.com

vegan diner   vegan pizza  Vegan Casseroles

 

Quick and Easy Biscuit
Author: 
Recipe type: Biscuits
Serves: 12 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.
Ingredients
  • 1 cup plain warm soymilk
  • 1 tablespoon apple cider vinegar
  • 3½ cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • ¼ teaspoon baking soda
  • 2 teaspoons instant yeast
  • 2 tablespoons to ¼ cup granulated sugar, depending on how sweet you want them
  • ¼ cup canola or other mild oil
  • Soymilk or creamer, for brushing
Instructions
  1. Preheat oven to 400°F
  2. Baking sheet lined with parchment paper or a silicone matt
  3. In a measuring cup or bowl, mix together the soymilk and vinegar. Let sit a couple of minutes to thicken.
  4. 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.
  5. On a lightly floured surface, pat or roll out the dough out so that it’s about ½-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.
  6. Serve the biscuits right away while warm.
Notes
Copyright © 2009 Julie Hasson

 

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