Published on February 24th, 2012 | by Laura Theodore0
Blueberry Mini-Biscuits – Jazzy Vegetarian
Thank you for the great response to Wednesday’s vegan brunch breakfast eggs. I told you they were fabulous!
We will be taping the second season of the Jazzy Vegetarian cooking show for the next four weeks and unable to offer our weekly articles, but wanted to add a complimentary recipe to the brunch-time vegan eggs in the event you want to have company over and share.
Don’t forget to watch the Jazzy Vegetarian TV Show in Muncie on Saturday mornings on WIPB- Channel 2 (Comcast) at 10:30am.
A friend once told me that I should sell these biscuits so everyone could have a chance to taste them. So, instead, I’m providing the recipe so you can make them at home. They’re easy to put together, even if you’ve never made biscuits before. Crunchy on the outside and tender on the inside, they have a delicate flavor that makes a pleasing addition not just to breakfast and brunch, but also to lunch or an evening meal.
MAKES 24 MINI-BISCUITS
1 cup whole wheat flour
1 cup whole wheat pastry flour
1 tablespoon baking powder
1⁄2 teaspoon sea salt
2 tablespoons toasted wheat germ
2 teaspoons brown sugar
11⁄4 cups unsweetened non-dairy milk
1⁄3 cup vegan mayonnaise
1⁄2 teaspoon vanilla extract
11⁄2 cups fresh blueberries
Preheat the oven to 400 degrees F. Oil two twelve-cup mini- muffin tins.
Put the flours, baking powder, and salt in a large bowl and stir with a dry whisk to combine. Add the wheat germ and brown sugar and stir with the whisk to combine.
Put the non-dairy milk, vegan mayonnaise, and vanilla extract in a small bowl and whisk briskly until smooth and well combined. Pour into the flour mixture and stir just until incorporated and lump-free. The mixture will be quite thick.
Gently fold in the blueberries.
Divide the mixture evenly among the prepared muffin cups. Bake for 18 to 22 minutes, until the tops are slightly golden.
Put the pan on a wire rack and loosen the sides of each biscuit with a knife. Let cool for about 15 minutes. Carefully remove the biscuits. Serve warm or at room temperature.
PLAIN MINI-BISCUITS: Omit the vanilla extract and blueberries and proceed as directed.
SAVORY HERB MINI-BISCUITS: Omit the vanilla extract and blueberries and add 4 to 5 leaves of fresh sage, minced, and 8 to 9 leaves of fresh basil, minced. Savory Herb Mini-Biscuits pair well with any savory meal.
THE COMPANION COOKBOOK: JAZZY VEGETARIAN, Lively Vegan Cuisine That’s Easy and Delicious © LAURA THEODORE 2011