I could (or should?) post a long apology here about my Blogger-delinquency, but suffice it to say this house has three computers, all of ancient origin and design, and all of them have given up and died.
I am on a little, borrowed, slow netbook that seems to want to die as well. Who knows what the future has in store...
My post today was inspired by the chives I recently discovered had lasted over the winter. Who knew? I could have thrown them into some lovely Spring salad, but our weather has NOT been very Spring-like (regardless of what I may have said previously) so warm and cozy is still on the table...
I do not like "drop" biscuits, they look like rock-like lumps of dough to me, and while they are decidedly easier to make and less chance of hockey-puck-like results, I still much prefer rolled and cut-out biscuits.
"Cheese" and Chive Cut-Out (as opposed to "drop") Biscuits
- 2/3 c. plain, unsweetened non-dairy milk (I prefer soy)
- 1 tsp. cider vinegar
- 2 Tbsp. Earth Balance or other vegan margarine, cold
- 2 Tbsp. coconut oil, cool and solidified but not rock hard (or just use more Earth Balance but I think this makes much more tender and flaky biscuits)
- 1 c. all purpose flour (I use plain ol' white flour, so shoot me)
- 1 tsp salt
- 1 Tbsp baking powder
- 1/2 cup finely minced chives or chopped greens from garlic scapes
- 1 cup finely shredded vegan "cheddar"-style cheese of your choice (I've used both Teese and Daiya with good results)
NOTE: I usually "eyeball' this recipe, so please don't shoot me if the results aren't perfect, it takes a bit of playing with...
OK, so add vinegar to soymilk and let sit for five minutes - it should start to "curdle" a bit.
In another bowl, mix flour, salt and baking powder. Using a pastry blender or two forks, gently cut the Earth Balance and coconut oil into the dry mixture until crumbly. Mix wet ingredients with dry, adding just enough milk to make a kneadable dough. Do NOT over mix!
Gently knead in cheese and chives. Yes, with your hands. Add as little flour as possible and knead as little as possible.
Cover dough and put in fridge for 1/2 hour.
Pat dough mixture out 1/2 inch thick onto lightly floured board (If it appears too sticky to do this, GENTLY add a bit more flour, but the less you add the more fluffy and tender the biscuits). Cut into circles with biscuit-cutter or anything round. DO NOT "twist" the cutter, cut straight down!
Bake at 475 degrees for 10 - 14 minutes until dark golden brown and done.