Last weekend I went on another vacation. Yes, that’s two trips to warm weather within the space of a month – I’m a lucky girl. I don’t go on too many beach vacations, because unfortunately I’m the type of girl who has to wear a long sleeved t-shirt to the beach (hot, I know). But this was a once-a-year reunion, so I packed up my 70 SPF and headed south.
Upon my arrival, I realized something: I might not be good at sun protection, but I’m darn good at picking friends. We had the good fortune of staying with the most amazing hostess, who greeted us with warm biscuits every morning. A truly delicious southern luxury. Honestly, whoever said “there’s no place like home” has never stayed with this hostess-with-the-mostess. I think she even ironed my sheets.
Someday, I’m going to be the type of girl who keeps a 130-year old yeast culture in the fridge so I can whip these treats up for my guests at a moment’s notice. For now let’s disregard the fact that the aforementioned guests will be sleeping on an air mattress in the middle of my living room, and being awoken by the sounds of drag racing and random fireworks all night. Not to mention the fact that I’ll be cooking these biscuits about 8 feet from their head, which might be a little disruptive for them.
Anyway, until then, I’m keeping the memory of the low country fresh in my mind with these wannabe-buttermilk biscuits.
Vegan Biscuits, adapted from this recipe
2 1/2 c all-purpose flour, plus extra for kneading
1 T baking powder
1 t salt
1 t sugar
1/3 c Earth Balance shortening
1 c almond milk (I used vanilla unsweetened)
2-3 T butter (I used Earth Balance butter spread to keep it vegan)
Let’s do this:
Preheat oven to 425C. Whisk together the first 4 ingredients. Cut in shortening until mixture is crumbly.
Stir in almond milk a little at a time until a dough forms. Add extra flour if the dough is too sticky.
Knead the dough on a floured surface for a few minutes.
Pat down the dough to an one inch thickness, and cut dough into circles using a glass.
Arrange the biscuits in a circle on baking sheet (if you have a silpat, that works great here) and top each biscuit with a small pat of butter/Earth Balance. Bake for about 20 minutes or until the tops are golden brown.
Now, close your eyes and try to imagine you are in a place where the porches wrap all the way around the house and there is a seemingly never-ending supply of perfectly-chilled wine. It exists, I promise.