Dill-Cumin Vegan Buttermilk Biscuits

Ryan made borscht* the other night, and he was eager to serve me leftovers. We had a lazy winter day and slept in, did some chores and work, and then thought about eating. I made coffee, which distracted us while I worked on some things and watched Ryan play Prince of Persia (thanks, Chris!).

digression Score one for male objectification! Gotta love men in passive, instead of active, poses. I’m a huge fan of making men’s bodies to subject of the same kind of scrutiny as women’s bodies, but mostly because I abhor having to look at unattractive people on the street all the time. /digression

When I was done looking at pictures of Jake Gyllenhaal shirtless, I remembered that I should probably eat. I knew that there was borscht, but by now it was early evening, and not having eaten all day meant that I would need more than borscht alone. I decided to make biscuits.

I like biscuits because I find dinner rolls too…soft? Biscuits have more character, and they’re nice and salty. I find them more filling and fun. They’re also a snap to throw together. I mixed my dough, plopped it on the pizza stone in the oven, and went outside to shovel out my car from that stupid blizzard.

Stupid blizzard.

*The borscht recipe that he used was that angry Brit’s who yells a lot—Ramsay. It was all right. I may have liked bigger beaty chunks, but it was still delicious just the same. Next time, though, I’m not settling—I’m calling up my good friend Greg to ask for his grandmother’s recipe. He’s Ukrainian, but Ryan refused to ask for his recipe because he may or may not be slightly jealous of Greg. That’s just silly, but just the same. Greg, if you’re reading this, please send me your borscht recipe.

Vegan Buttermilk Biscuit Recipe

By M. M. Cassidy Published: January 4, 2011

  • Yield: 8 Biscuits (8 Servings)
  • Prep: 5 mins
  • Cook: 15 mins
  • Ready In: 20 mins

Fluffy and salty… Serve with soups and stews, hearty meals, or a cup of tea at teatime.

Ingredients

Instructions

  1. Whisk the vinegar into the soymilk and let stand to curdle. FYI for all of you people who think that that sounds gross, actual buttermilk gets it tartness from fermenting lactose in milk, so this is how we vegans figured out the substitute.
  2. Preheat oven to 230ºC (450ºF). Our pizza stone lives in there, so I use that instead of a baking sheet, since I like ceramics better. (Read: I always forget to grease things like baking sheets and pans, and then I get depressed 15 minutes later when I realise that everything's going to stick. Ceramics save me!)
  3. Sift flour, baking powder, and salt together. Stir in dill and cumin seeds.
  4. Add the butter and cut with a pastry cutter or mix well with your fingertips until the mixture resembles coarse sand.
  5. Stir in the soybuttermilk (?) until just combined. Don't overmix or your biscuits will be gummy and gross instead of fluffy and nice.
  6. Remove the stone from the oven and plop the dough down in large spoonfuls.
  7. Bake for 15 minutes, or until biscuits are golden brown on top.
  8. Serve with soup, stew, or just with butter on the side and enjoy!

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