Monday, February 6, 2012

savory breakfast biscuits

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for a very long time i was banned from biscuit making
 i traumatized justin one night with a batch of baking powder biscuits
reason number 89 to avoid getting your drink on while baking
- you may accidentally add baking soda instead of baking powder to the baking powder biscuits
the end result is not a good one- you cannot pass this one off by telling your boyfriend
that is the way they are suppose to taste

it was time for redemption
time for me to prove i could make one mean biscuit

let me introduce you to the saving grace of biscuits
the "one" that converted justin back to a biscuit loving fool
the savory breakfast biscuit
(truthfully we eat these all day- they do not last long in our house)


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vegan baco bits, daiya cheese and thyme are folded into a spelt biscuit batter



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we prefer super size biscuits - making 6 total biscuits from the dough
regular sized will get you 12
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perfect for a breakfast sandwiches or alongside a bowl of soup



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biscuits are the ultimate answer when you a craving warm bread for breakfast, lunch or dinner
and are short on time, these are ready from start to finish in about 20 minutes
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brushed with vegan butter
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baked until golden brown
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spelt flour adds a little extra whole grain goodness
a perfect balance to the baco bits & daiya


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Savory Breakfast Biscuits
makes 6 large or 12 regular sized biscuits

you will need:
1 cup all purpose flour
1 cup spelt flour
1/2 tsp salt
4 tsp baking powder
5 tsp cold vegan butter
1/2 cup daiya
1/4 cup vegan baco bits
2 tsp fresh thyme - tough stems removed
1/4 cup soy yogurt
3/4 cup vegan milk
2 tbsp or less of flour for kneading
1 tbsp melted butter for brushing tops of biscuits (optional)

assembly:
pre heat oven to 450*
line a baking sheet with parchment paper

in a large bowl combine flours, salt & baking powder
with a pastry cutter or 2 knives cut butter into the flour mixture until pea/pebble size pieces form

toss in daiya, baco bits & thyme - coating with flour/butter

stir in soy yogurt & vegan milk - do not over mix

turn onto a lightly floured surface
using the additional flour if needed gently knead dough  - I like the method of folding the dough over onto itself like apiece of paper, rotating 25 degrees and repeating 4-5 time- this method will create flaky biscuit layers= after kneading form into a disc

using a biscuit cutter or a glass - cut out 6 -12 biscuits
reforming the dough until all is used

place cut biscuits onto the parchment lined baking sheet & brush with butter if desired

bake for 18- 20 Minutes for large biscuits
or
10-12 minutes for smaller biscuits until bottoms and tops are golden brown

Enjoy immediately!


17 comments:

  1. omigosh! i used to DIE for biscuits like these. make me some gluten-free ones, pleeeease? pretty pretty please?? ;*

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    1. I am going to have to polish off my gluten free baking skills :-)

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  2. These sound so wonderful! I love cheesy biscuits, so I know facon bacon would have to make them even better.

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  3. Oooh, I love biscuits like these!! I haven't mastered whole grain biscuits on my own. I need to make some soup and then try again :D

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    1. You must! these are so quick and easy and virtually fail proof...unless you have an epic fail like I did by adding 4 tbsp of baking soda instead of powder :)

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  4. if you want to make these GF, I would substitute 2 C all purpose gluten-free flour and 2 tsp xanthan gum.
    :)

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    1. Thanks for the tip missmarc! I am trying to muster up the courage to experiment with gluten free baking - if you have any helpful tips pleased do share :)

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  5. What a tasty breakfast recipe - yum :D

    Cheers
    Choc Chip Uru

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  6. Okay, I would pay for a Heather-drinking-while-making-biscuits session!

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    1. You - you'd be a VIP Guest along with Caitlin; oh yes, those days are fun... i have many stories of my baking & cocktail 1 person party days

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  7. I love homemade biscuits with a warm soup or stew for dinner. I still have trouble getting them to turn out just right (especially low-fat or vegan biscuits) but yours look like they have the perfect texture!

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    1. There was alot of trail and error before getting the "feel" of biscuit making; these are dengerously addicting!

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  8. Hi, I have recently gotten quite addicted to your blog and ardently try out your recipes. I wanted to seek your permission to publish your pictures (with your name obviously being mentioned). your thoughts???

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    1. Hi Scarlett -I am so happy to hear that you enjoy reading and trying out the recipes! Can I ask where you would be publishing the photos and in what context - if you prefer, feel free to contact me via e-mail. Do you blog as well, I would love to check it out if you do!

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