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Quick and Easy Biscuit

November 10, 2009 By Julie Hasson

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

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Quick and Easy Biscuit


  • Author: Julie Hasson
  • Yield: 12 Biscuits 1x
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Description

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

Scale
  • 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

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 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.
  6. Serve the biscuits right away while warm.

Notes

Copyright © 2009 Julie Hasson

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Filed Under: Breakfast, DIY, Everyday Dish, Julie Hasson, Videos

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©Julie Hasson and Julie’s Kitchenette, 2020. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julie Hasson and Julie’s Kitchenette with appropriate and specific direction to the original content.

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