Vegan Biscuits
From Jim Wilson/The New York Times. An easy topping for the pot pies, as pictured.
YIELD 8 biscuits
TIME 40 minutes
BISCUITS:
2 cups all-purpose flour, plus extra for work surface
1 tablespoon baking powder
¾ teaspoon salt
½ cup vegan margarine, plus extra for brushing
½ cup soy, almond or rice milk, plus more as needed
PREPARATION
- Heat oven to 425 degrees. Whisk together flour, baking powder and salt in a large bowl. Add margarine and cut it roughly into flour using a pastry cutter, until mixture is the texture of coarse meal with a few larger margarine lumps. Work quickly so the margarine does not melt. Add nondairy milk and stir with a wooden spoon until just combined. Do not overwork.
- Transfer the dough to a lightly floured surface and pat into an oblong shape, about 1 inch thick. Using a 2-inch floured cookie or biscuit cutter, cut the biscuits out and place them on a baking sheet. Brush the tops lightly with melted margarine and bake for about 12 to 15 minutes, or until they begin to turn golden. Remove biscuits from oven immediately and transfer to a wire rack to cool.
- Make the maple “butter”: In a mixing bowl, using a whisk or electric mixer, whip margarine with maple syrup until light and fluffy. Refrigerate until serving.
