If you've been reading this blog for awhile (or cooking from my cookbooks !), this probably won't surprise you, but — I love biscuits.
They're great for breakfast, packed into your lunch, on the table with dinner, or slathered with a little jam for a snack.
American-style biscuits are just so easy and they always add a little something extra to any meal. (The biscuit is also my primary vehicle for getting gravy — which I also LOVE! — into my mouth).
Before I was plant-based, I kept no less than two boxes of "Heart Smart" Bisquick in my pantry, so I was only a few whisks away from homemade biscuits any time I wanted them. (By the way, Bisquick now has a gluten-free blend .)
While Bisquick is vegan, it's not very wholesome, so I started making my own biscuits with whole-wheat flour, etc. and after many different trials and revamps, I now have a biscuit recipe that's almost as fuss-free as Bisquick mix, but way healthier and tastier (see video below!)
Here's a short history of my biscuit evolution:
First we (I say 'we' because cutting in Tofutti (vegan) cream cheese instead of butter was Scott's idea) made Southern-Style Biscuits and Gravy .
Then when I was writing my first cookbook, I wondered if I could make it even healthier — without the Tofutti — and no added fats whatsoever.
That's when it occurred to me a cold banana would cut in just as well as butter or Tofutti using the food processor, and that's how we ended up with the Biscuits recipe in The Happy Herbivore Cookbook (page 38).
A little while later I "discovered" I didn't even need a food processor to make the biscuits, I could "cut" the banana in with my hands — and it's actually a lot of fun that way! I even recorded a video for this blog ( watch the banana biscuits video ).
Around that time I also started writing my second cookbook, Everyday Happy Herbivore , and a few emails had come in asking if there was a way to make the biscuits without the banana.
After some trial and error, I found my work-around with applesauce . This discovery and method then led to the Whole-Wheat Drop Biscuits (in EHH pg. 37) and Cinnamon Raisin Biscuits (also in EHH p. 58).
Yet I still longed for something as easy as Bisquick.
That solution came when I was out of applesauce one sunny morning.
At last, my 3-Ingredient Apple Biscuit was born! See how easy it is in this video!
More biscuit recipes from the HH blog and cookbooks:
Biscuits — HHC, page 38
Cinnamon Raisin Biscuits — EHH, page 58
Glazed Pumpkin Biscuits — EHH, page 57
Lemon Jam Biscuits — EHH, page 61
Maple-Cornbread Biscuits — HHC, page 39
Southern-Style Biscuits and Gravy
Veggie Biscuit Potpie — EHH, page 159
Whole-Wheat Drop Biscuits — EHH, page 37
My beloved biscuits at breakfast with Tofu Scramble and HH Gravy!
Do you like biscuits? How do you serve them?