While breakfast-time baked goods tend to the sweet side of things, these savory, chive-infused biscuits give a delicious new reason for you to break your fast. Whether you're entertaining for a spring brunch or just want something more exciting than oatmeal with which to start your Saturday, these biscuits can't be beat. Make sure to let them cool before digging in—a burned mouth doesn't make anything taste better. Slather with non-dairy butter, or go fancy and top with slices of tempeh bacon and rich mushroom gravy.
Makes 16 biscuits
What You Need:
1 cup unbleached white flour
1 cup whole-wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
2 teaspoons sugar
1/2 cup non-hydrogenated margarine
2/3 cup unsweetened soymilk
2 teaspoons fresh chives, chopped
What You Do:
1. Preheat oven to 450 degrees. In a large bowl,
sift together white flour, whole wheat flour,
baking powder, salt, cream of tartar, and
sugar.
2. Cut in the margarine until the mixture
resembles coarse crumbs. Add soymilk all at
once, and stir quickly with fork until just mixed.
3. Turn onto lightly floured surface and
sprinkle with chives. Knead gently for 8 to
10 strokes, then roll or pat dough until it is
1/2-inch thick. Dip biscuit cutter in flour and cut
dough straight down; do not twist. Bake on
ungreased baking sheet for 8 to 10 minutes or
until golden.
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