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Pimento chive drop biscuits featuring Miyoko's vegan pepper jack


I thought I would post my recipe early this week, just in case anyone is looking for an extra carb to add to their Thanksgiving table... because there are never enough. I love this recipe because there's no need to roll and cut out the biscuits, just drop them onto the pan and bake. I made these biscuits featuring one of my favorite vegan cheeses, Miyoko's pepper jack. Of course, you can use any other vegan cheese you have on hand!


I'm including instructions for a recipe with and without sourdough discard. I love to use sourdough starter/discard in recipes that traditionally use buttermilk - it adds a similar fermented complexity (like in my blueberry cinnamon scones). But if you don't keep a sourdough starter, you can substitute a little extra nondairy milk and a tiny bit of apple cider vinegar.

Ingredients (makes 9 biscuits):

2 cups all purpose or bread flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp kosher salt

1/4 tsp freshly cracked black pepper

6 tbsp vegan butter (I like Miyoko's)

4 oz Miyoko's pepper jack shreds or slices (4 slices finely chopped) (or use your favorite vegan cheese)

1/4 cup minced fresh chives

3/4 cup nondairy milk

1/2 cup sourdough starter (fed or discard is fine!) OR extra 1/4 cup nondairy milk + 1 tsp apple cider vinegar

  1. Preheat your oven to 400 F. Whisk together the flour, baking powder, baking soda, salt, and black pepper in a large mixing bowl. Add in the butter, in individual tablespoons (not one large chunk), and use a pastry cutter or fork to cut the butter into the dry ingredients. Continue until the mixture resembles course wet sand.

  2. In a separate bowl, use a fork to whisk together the sourdough starter and nondairy milk until it is smooth. Or, add the apple cider vinegar to the nondairy milk.

  3. Add the vegan cheese, chives, and wet ingredients to the dry ingredients. Use a spatula to gently mix everything together until well combined. The dough should be soft and slightly wet, but hold its shape.

  4. Use a 1/3 cup measuring cup to scoop the biscuits onto a cookie sheet, being sure to leave enough room between biscuits for them to rise.

  5. Bake for 24-26 minutes, until the biscuits come away from the baking pan easily and are starting to brown.

  6. Cool on a wire rack and enjoy split open with more vegan butter or just bite into them on their own!



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