Sunday, November 21, 2010

Biscuits and Herbed Margarine

In 2001 a coworker introduced me to a fabulous cookbook: How it All Vegan. By then I'd figured out my dairy allergy, which made vegan recipes very desirable. I could be absolutely certain there wouldn't be even a hint of dairy in a vegan dish. Since I didn't have my own kitchen at that time someone else having already figured out how to make the substitute taste good, hopefully, was imperative.

After having a piece of pie made from the book I bought a copy. Such decadent, amazing pie, there had to be more amazing-ness in there. The next dish I tried were these biscuits, just as delicious and as the name promised, easy. Flaky, fluffy, and dare I say "buttery?" I ate biscuits for a week: plain, slathered in jam, with safflower butter, with gravy from the vegan restaurant around the corner from my office, with cold cuts, rice cheese and mustard. These will absolutely have your guests shocked when they take a bite. Add the margarine and cranberry relish and prepare to sigh with a mouthful of bliss.

I also like that the most of the recipes in 'How it All Vegan' make small batches. If you need more than six biscuits, double or triple the quantities. Do roll them out, the small bit of extra effort is worth it when you easily split one of them open and catch a glimpse of the fragrant steam escaping from the layers.

For the upcoming holiday feast make the biscuits while the bird roasts. With the margarine make it anytime between now and the day before. It is step & time intensive, definitely not a 'day-of' recipe. I'll be making a half batch of it later today. Who knows, I may make a batch of biscuits to taste-test the margarine on!

Easy Biscuits
adapted from "How it All Vegan" by Tanya Barnard and Sarah Kramer

2 cups gluten-free all-purpose flour (I prefer Pamela's)
3 tsp baking powder (Hain is the only one I've found that is gluten-corn-dairy-free)
1 tsp sea salt (Penzey's Kosher-style is currently in my cupboard)
1/4 cup shortening or margarine (palm shortening is free of everything but palm)
1 cup plain So Delicious coconut milk, soured with 1 tsp white vinegar

Preheat the oven to 425 (450 if the oven isn't convection)
Sift together the dry ingredients in a large bowl.
Cut in the shortening.
Add 3/4 cup of the soured milk. blend until just mixed, adding the other 1/4 cup of milk if the batter is too dry (most likely here in the arid West).
Gently roll out on a floured board, cut with floured biscuit or cookie cutter.

Bake on a parchment lined cookie sheet for 12-18 minutes until lightly golden.
Try not to burn your fingers eating them fresh from the oven...not that I've ever managed to wait long enough to not burn mine.

The herbed margarine recipe I'll be trying for the first time is from the Washington Post:

Depending on how it turns out I plan on making a batch of biscuits with the margarine instead of palm shortening.


  1. I was looking for a great dairy-free biscuit recipe, and I found it! I love baking with So Delicious coconut milk beverages. I cannot wait to try this.

  2. How did they turn out for you? The next recipe I'm recreating with the So Delicious coconut milk is creamed whiskey. Winter isn't quite the same without it.