We’re making a little vegan brunch tomorrow for some 41 friends and family to the theme of “Vegan brunch is for lovers”, and our red-and-white benny will be sitting atop these cute heart shaped biscuits. Recipe below.
We modified from this recipe. This was all Kaylie, except for the cutting, which I did.
Two tablespoons shy of 1 cup unsweetened almond or other non-dairy milk
1 tsp apple cider vinegar
2 cups all purpose flour plus more for rolling
2 tsp baking powder
1 tsp salt
2/3 cup Earth Balance margarine, cold
1/3 cup garlic confit or roasted garlic in oil – if not soft, chop beforehand
Heat the oven to 450 F. Prepare two baking sheets by greasing or lay down parchment paper.
Combine the milk and vinegar and set aside to curdle.
Mix the dry ingredients together in a bowl; flip lightly with a fork to simulate sifting, or sift.
Cut in the margarine – use a pastry cutter or two knives or a large fork. Your aim is to have chunks of margarine holding the flour together to give the biscuit its flakiness.
Pour in the milk mixture and add the garlic – it should be soft and easy to cut with a fork. Mix together but do not overmix or you will end up with tough biscuits.
Roll the dough out until it’s about 1cm thick or slightly thicker on a clean, lightly floured surface and cut with a cookie/biscuit cutter or use a knife and cut into squares.
Put in the oven. Check after ten minutes – you want the bottoms to be lightly browned and the biscuits firm.