Yummy! Biscuits for all!
I confess upfront that I love biscuits, so sort of simple and peasant-y, flaking everywhere, steam rising up when you break them in two…(this is where I would insert an image of a drooling Homer Simpson if I felt like finding one). They are most definitely comfort food, and I have happy memories from my childhood of my mom making baking powder biscuits at the last minute to have them still hot when she put them on the table (this Hallmark Hall of Fame memory is not, however, in the repetoire of my younger sibs who unlike me, did much more fast-fooding, and so, much less biscuit eating).
After our little scuffle concerning veggies and healthy eating, I wanted to cushion the dreaded healthy meal I was preparing for Mr. Fish, so I thought some biscuits would do the trick. The problem though, is that I have found many pathetic simulacra in the vegan world, but they just never get all light and crumbly and flaky and buttery-tasting and can’t-stop-eating-them delicious like the biscuits of my pre-vegan days…
I have tried the “Easy Biscuits” recipe in my copy of How it all Vegan! by Tanya Bernard and Sarah Kramer more than once, and they were indeed easy, and quick, and they were ok, but never more than ok if you know what I mean. Just under that recipe, however, is the “Sourdough Biscuits” recipe which until last night I had ignored. See, I’m a sourdough starter-neophyte, and while my mason-looking jar of starter has been taking up room in my fridge for about six months now, I have only attempted sourdough bread, maybe once a month, and am nearly-always disappointed by my loaves. But then last night it dawned on me, my starter jar was nearly full and I had before me the perfect opportunity to try something new.
I am so so so glad I did!
I really was in a pinch for time, so I didn’t even knead the dough (though according to the recipe I was supposed to), I just mixed the ingredients, added the starter and kept stirring with a fork until really just barely mixed. With vegan baked goods I know you’re supposed to do a minimum of mixing, but since most of my favorite cookbooks failed to come with photos of barely mixed dough to show the cooking-newbie what that looks like, well, it is a foreign concept darn it. Being pressed for time last night, though, I believe helped me in this department because after just mixing with the fork I didn’t even roll them out & cut them into shapes, I just spooned them into lightly-oiled muffin tins and popped them in the oven for aprox. 12 minutes and wow they were the most aesthetically-pleasing little nuggets of love out of my oven this year (he he). They were just perfectly browned, flecked with various hues of beige, tan, honey, and brown, and they rose magically like no other vegan baked item I have ever made. They were so light, and so fluffy, I was shocked. I so wish I had a photo to show. The other real surprise was their buttery taste. I thought they would have a very over-powering sourdough taste, but on the contrary, they had such a butter taste that Mr. Fish smugly suggested that I used butter rather than vegan margarine (I of course reminded him we didn’t have any butter).
I paired these four-star biscuits with a slightly-altered version of “Curried Split Pea Soup” from Vegan with a Vengeance and a mix of wild & jasmine rice and it was divine.