Recipe by the80srule
These came from my Red Star Vegetarian Support Formula cookbook that uses their brand of nutritional yeast. Theirs is good but I use NOW brand, other flake nooch brands will work too. These are a delightful vegan treat to have with soups, vegan gravies, etc. Any kind of non-dairy milk will work-- just under 1 cup, but whole-wheat pastry flour is a must instead of regular whole-wheat flour.
- 1 cup plain unsweetened soymilk (or other non-dairy milk, just under 1 cup see directions)
- 1 tablespoon lemon juice
- 2 cups whole wheat pastry flour
- 1⁄2 cup nutritional yeast flakes
- 1 tablespoon baking powder
- 1 teaspoon chili powder
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1⁄4 cup canola oil
Directions See How It's Made
- Pour the soymilk, almond milk, etc. into a glass measuring cup and stir in the lemon juice. Let it rest at room temp for 10 minutes to sour.
- Place the flour, nutritional yeast, baking powder, chili and garlic powders, and salt into a medium mixing bowl and stir them together.
- Pour the oil into the dry ingredient mix, and cut in with a pastry cutter or fork until the mixture is crumbly.
- Using a fork, stir in just enough of the soured non-dairy milk so the dough can come together and can form into a large ball-- too much milk will make the dough sticky but not enough will make the biscuits dry.
- Turn the dough out onto a lightly-floured surface and knead it gently until it is smooth (about 25-30 times.) Gently form it into a ball.
- Reflour the work surface and roll the dough out into a 1/2 inch thick sheet.
- Cut the dough with a floured biscuit cutter-- the book recommends a 2.5" one but I find that using an empty can works, and I have heart-shaped biscuit cutters in both small, regular 2.5", and large size.
- Place the biscuits on a dry baking sheet or sil-pat as soon as they are cut. Arrange them close together if you want soft sides, but at least 1 inch apart for crustier sides.
- Bake at 400F for 15-18 minutes or until golden brown. I'd recommend about 12-13 minutes for smaller biscuits and closer to 18 for bigger biscuits.