BEETNIK RECIPES: vegetarian cooking

This biscuit recipe is a combination of several different recipes I’ve tried over time. This version is (to me) the perfect balance of flaky and doughy, sweet and salty, and most importantly, they’re super easy to make!

These are the biscuits I use when I make my red lentil gravy. Not only is this probably my favorite breakfast, but it’s a great crowd-pleaser for when you host brunch.

Ingredients:

•3 cups unbleached flour
•2 Tbs granulated sugar
•2 1/2 tsp baking powder
•1/2 tsp baking soda
•1/2 tsp and 1 pinch salt
•1/2 cup unsalted butter (at room temperature)
•1 cup low-fat milk

Directions:

1. Preheat oven to 450ºF.
2. Combine dry ingredients in a medium bowl.
3. Cut butter into the mixture with a fork until it looks like cornmeal.
4. Gradually add milk (1/3 cup at a time), stirring constantly until well mixed.
5. Gently knead the dough on a lightly floured surface 3 to 4 times.
6. Flatten dough until it is about 1/2″ thick. Cut with a 2-inch biscuit cutter.
7. Place biscuits on an ungreased cookie sheet (leaving at least a 1/2″ between biscuits). Bake for 13 minutes or until golden brown.

Recommended Serving Instructions:

Serve with red lentil gravy and home fries or grilled veggies.