I enjoy the classics. Squeaky clean white sneakers that go with almost everything. My first piping hot coffee every morning. Watching the Die Hard films on Christmas Day. Peanut butter and banana toast with honey. Things that I can lean on to cut down on decision-making, and to just lessen the overall immense complexity of life. Classics speak to comfort, reliability, and a certain sense of relief for me. Whatever odds and ends I have in the fridge, I can make something if I have garlic, parsley, and lemon, and that is a distinctly felt sense of ease. (Shouts to Gabrielle Hamilton in that epic season of Mind of A Chef).
I love biscuits and scones. I’ve made them with almond flour and olive oil and all kinds of things that don’t totally make sense unless you’re a whole food, plant-based person. They always turn out fine, but not amazing, ya know? To get that lift, the beautiful layers, the slight crunch on the edges… you need some kind of butter replacement.
I’ve never liked vegan butter until I met Miyoko’s brand. And even then, I only use it for baking (I prefer good olive oil with bread, always). I don’t bake often, so while this product is quite expensive, I’m okay with it because I truly only use it for treats. Happily, Miyoko’s butter recipe from her book The Homemade Vegan Pantry is available online (linked it in the recipe below). This has upped my scone and biscuit (and crumble topping yay) game considerably.
Now I get beautiful layers, pillow-y softness, and that buttery golden crunch on my baked goods. Obviously this recipe isn’t the healthiest outing from me, but I enjoy treats now and again, and when I do, I like them to have that classic sensibility in terms of taste and texture. If I’m going there, I’m going all in and I want the experience to be familiar. In that familiarity, there is satisfaction (and joy!). The classics never go out of style. It’s all worth it!
Hope you enjoy these super savoury vegan biscuits with miso and green onions. They are such a treat with a cozy bowl of soup or just on their own. All love from me to you this weekend :)
VERY GOOD VEGAN BISCUITS WITH MISO & GREEN ONIONS
With guidance from: America’s Test Kitchen, The Faux Martha & A Cozy Kitchen
Print the recipe here!
SERVES: Makes 8 biscuits
NOTES: I make my own vegan butter using Miyoko Schinner’s recipe, which can be found HERE. I do the cultured version with sunflower lecithin. I pour it into little ½ cup silicone molds for convenience. To be totally clear: I use this butter for baking only! Not a fan of straight-up vegan butter on bread (olive oil plz)
-I use this 1/2 cup silicone mold for my butter (affiliate link!).
-If you don’t want to make your own butter, the only dairy-free/vegan butter that I can recommend with confidence is the one that’s sold by Miyoko’s Creamery. I have not tried this recipe with grated coconut oil.
-The most important thing to remember with biscuit-making, is to keep all of your components as cold as possible. Clear some space in your fridge and freezer so you can swap bowls and baking sheets out.
-I used a mix of GRAIN’s whole red fife & sifted red spring flours. I recommend whole wheat pastry flour here, but you could also do all-purpose! Not sure on gluten-free options *shrug*
2 cups whole wheat pastry flour
1 tablespoon aluminum-free baking powder
½ teaspoon baking soda
1 tablespoon nutritional yeast
¾ teaspoon fine sea salt
¾ cup vegan butter (please see headnote)
2 green onions, finely sliced (plus extra for garnish)
⅔ cup + 2 tablespoons unsweetened non-dairy milk, divided
½ teaspoon apple cider vinegar
1 tablespoon light miso
½ teaspoon pure maple syrup
Preheat the oven to 425 F. Line a baking sheet with parchment and set aside.
In a large bowl, whisk the flour, baking powder, baking soda, nutritional yeast, salt, and green onions.
Place a box grater in the large bowl right over the flour mixture. Quickly grate the vegan butter into the bowl. Place the bowl in the freezer for 10 minutes.
In a small bowl, whisk together ⅔ cup of the non-dairy milk, apple cider vinegar, and miso.
Take the flour mixture and grated butter out of the freezer. With your hands, quickly pinch and mix the butter into the flour until you have a coarse mixture. It should be quite firm. Once the butter is incorporated (you still want to see little grated bits). Add the non-dairy milk mixture to the flour and butter.
Quickly stir and fold the biscuit batter until it just starts to come together and is evenly hydrated. It will look quite shaggy. Flour a surface and dump the biscuit dough out.
Form the biscuit dough into a rectangle of even thickness, about an inch and a half. Cut the dough into 8 even squares. Carefully transfer the biscuits to the baking sheet. Place the baking sheet in the freezer for 10 minutes to really firm up the butter.
Once you retrieve the biscuits, whisk together the remaining non-dairy milk and maple syrup. Brush this mixture on top of the biscuits. Sprinkle extra sliced green onions, black pepper, and flaky sea salt on top if you like.
Slide the biscuits into the oven and bake for 13-17 minutes, or until the vegan biscuits are puffed up and golden brown on the edges. Let biscuits cool slightly before eating.