Sure Fire Vegan Recipes

I went down a deep, deep hole trying to perfect my biscuit making. This is a path of honor for many southern vegans that I am proud to have also trod.

This recipe is a vegan version of the America’s Test Kitchen Dream Biscuit that is a mash-up of a drop biscuit and a cream biscuit. This video explains the approach: YouTube Dream Biscuit.

I have simplified this recipe to just 5 ingredients. This uses a double-action baking powder like Rumford that includes both baking soda and an acidic ingredient. This reduces the ingredients required to get a good rise, and it has the added bonus of being aluminum free.

These biscuits also rely on Country Crock Plant Cream, which is a one-to-one substitute for dairy heavy whipping cream. Lightly heating the cream allows the fat to distribute more evenly and results in a simple “gently mix and bake” method that is similar to making cookies. Many biscuit recipes require cutting in butter and then folding to create laminations. This can make for an excellent biscuit, but there is also a lot that can go wrong. Whereas, these “dream” biscuits are just about foolproof.

It works a little better to use White Lily All Purpose Flour, because it has lower gluten content, which makes for a lighter biscuit. King Arthur Cake Flour is another good option because it closely matches the gluten content of the White Lily flour. And if you can find it, the White Lily Unbleached, Self-Rising Flour is aluminum free and will reduce the recipe to just 4 ingredients.

This is a small batch recipe intended for serving fresh with a meal.