Sunday, October 9, 2011

Vegan Potato Biscuits

These biscuits are a cinch to make when you have left over mashed potatoes and are really delicious.  The inspiration for these comes from a non-vegan recipe in The Complete Canadian Living Baking Book. I happened to have a little Daiya cheese in the fridge so I topped each biscuit with a little before cooking. Super tasty but I think they would be just as good if you skipped the "cheese".

Vegan Potato Biscuits
1 cup soy milk
1 tbsp apple cider vinegar
2 1/4 cups all-purpose flour
1 tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 cup cold Earth Balance, cubed
3/4 cup mashed potatoes
Handful of fresh herbs, chopped (I used basil, rosemary and thyme)
1/2 cup Daiya shredded cheese (Optional)

Dust rimless baking sheet generously with all-purpose flour; set aside.

Mix together soy milk and apple cider vinegar and let sit for 5 minutes.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and cayenne pepper. With pastry blender, cut in butter until crumbly, with a few larger pieces.

In a separate bowl, whisk soy milk mixture with potatoes until smooth; pour over dry ingredients. With fork, toss together until soft ragged dough forms. Turn out onto floured surface; knead 3 or 4 times until dough holds together.

Pat out and with a round cookie cutter cut out biscuits. Arrange on prepared pan,sprinkle with cheese if desired. Bake in centre of 400°F oven until golden, about 18 minutes.

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