• Recipe Vegan Drop Biscuits Quick Bread

    Date: 2016.03.19 | Category: Blog | Tags:

    Making biscuits from scratch can be quick and easy. It gives you the freedom to choose between making a savory or a sweet bread. In one of my more experimental moods in the kitchen I came up with this simple recipe for drop biscuits that allows for variations to be made with little to no trouble. This recipe is ready in less than half an hour and makes approximately 6 large biscuits, or more if you prefer them to be smaller; the recipe can easily be doubled or halved to suit your needs.

    Garlic Drop Biscuits

    1 cup all-purpose flour
    1 tsp baking powder
    1/4 tsp salt
    1/2 tsp parsley
    1 tsp garlic powder
    2 Tblsp cold butter, cut into small pieces (I use BestLife as it’s dairy-free)
    1/3 cup milk (I prefer to use rice milk)

    Preheat oven to 325 degrees.

    Mix flour, baking powder, salt, parsley, and garlic in a medium sized bowl. Add butter and shake the bowl gently to distribute the butter. Add milk and stir just until all ingredients are combined and the butter is distributed. Be careful not to overmix the batter or your biscuits might turn out a little tough. This batter should be fairly thick.

    Lightly butter a cookie sheet and drop the batter in heaping spoonfuls. You could also spread the batter in a buttered 8-inch round cake pan to make a small round loaf of garlic bread.

    Bake for 15-20 minutes or until the tops of the biscuits are just turning golden brown.

    For variations, follow the instructions as above, but make one of the following changes:

    For a sweeter biscuit, replace the parsley and garlic with a teaspoon of sugar.

    For a dessert-like biscuit, replace the parsley and garlic with half a tablespoon of sugar and a teaspoon of vanilla or cinnamon or ginger.

    For a chocolate biscuit, replace the parsley and garlic with a tablespoon of unsweetened cocoa powder and half a tablespoon of sugar.