I didn't even know there was such thing as the American biscuit (which I thick is more like a scone), until I met my American friend about 4 years ago. We were having lunch one day and she was telling us about the "biscuits" from KFC. After much confusion, she explained to my friend and I that the kind of biscuit she was talking about was like a round bread roll type thing.
I went home that night and googled this biscuit she was talking about. She told me that she really missed them, because we don't make them over here in Australia, so I baked her a batch of them. The recipe was super simple, but whoa they were so yummy fresh out the oven.
The last batch I made was all those years ago, and I used lard in that recipe. Now that I'm vegan though, it never really occurred to me that there was a vegan friendly recipe until I found one in my You Won't Believe It's Vegan! cookbook.
I had the biscuits as part of my big vegan breakfast this morning :) Biscuits are a Southern American tradition, and I looove Southern food so these are right up there with my love for corn bread.
Basic Vegan Biscuits
Makes about 12 biscuits (or less if you make them thicker than 1/2 an inch)
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons coconut oil or vegan margarine
- 2/3 cup soy milk
- 1 1/2 teaspoon lemon juice
- Preheat oven to 180C (350F). Line a baking sheet with baking paper.
- Sift the dry ingredients together in a mixing bowl.
- Cut the margarine or oil into the flour mixture until it resembles coarse meal. Male a well in the centre of the mixture and pour in the soy milk and lemon juice. Mix together until just moistened.
- Roll out dough to 1/2inch thickness. Cut into 2-inch circles and place the circles on the prepared baking sheet. Re-roll the scraps and cut the rest of the dough into 2-inch biscuits as well.
- Bake for 8 to 12 minutes, or until golden brown.
- Serve warm with gravy or vegan margarine.