Holy Cow! “Buttermilk” Biscuits with Peaches

I like not only the results of this recipe but the way that Holy Cow! presents the recipe.  Be sure to read it all the way through when making your shopping list and then, again, before starting the batter.

Image courtesy of Pixomar / FreeDigitalPhotos.net

Image courtesy of Pixomar / FreeDigitalPhotos.net

Top your biscuits with sugared peaches.  Peaches are a HuffPost July superfood and should be available through your favorite local fruit farmer. Simply cut up your super ripe peaches into thin slices and toss with cane sugar.  For every peach, use 1/2-3/4 t of sugar. Let sit for 15 minutes and then gently stir.  Marinade for another 15 minutes. The sugar will “cook” the peaches.

You can also add ground cinnamon and/or clove when first adding the sugar.  A pinch (1/8 t) of each spice per peach should do. Also, you can do the very same thing with strawberries, reducing (of course) the amount of sugar per strawberry.

Now, back to biscuits:

Vegan “Buttermilk” Biscuits

Mix and set aside to curdle:

  • 1 cup very cold soymilk or almond milk
  • 1 tsp vinegar

Mix together:

  • 1 cup all-purpose flour
  • 1 cup whole-wheat pastry flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Add to this: 5 tbsp transfat-free vegetable shortening (like Crisco) or very cold vegan “butter” like Earth Balance, chopped into small cubes.

Additional steps:

  1. With a fork or a pastry-cutter, mix the fat into the flour until you have a coarse mixture with no large pieces of fat. If using “butter,” work quickly because you don’t want the fat to melt.
  2. Now add the curdled soymilk-vinegar mixture and mix quickly until the dough comes together.
  3. Make a ball of the dough, cover with plastic wrap, and refrigerate for 15-30 minutes.
  4. Now take the dough and roll it into about 1/2-inch thickness. Use a round cookie cutter about 1 1/2 to 2 inches in diameter to cut the biscuits.
  5. Place the biscuits on an ungreased cookie sheet.
  6. Re-roll any leftover scraps of dough to cut more biscuits from it.
  7. Brush the tops of the biscuits with a mixture of 1 tbsp soy milk and 1 tbsp canola or other vegetable oil for a nice, golden-brown glaze. Leave about 1 inch space between each: don’t overcrowd.
  8. Bake the biscuits in a preheated 450-degree oven 10-12 minutes.

Cool on a baking rack.

Original post, here.

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