1 Apt. 2B Baking Co.: Yeasted Vegan Biscuits and Some Rambling

Thursday, September 27, 2012

Yeasted Vegan Biscuits and Some Rambling

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I have lived in New York for a pretty solid chunk of time now and I am grateful that I get to live in such an amazing place, but most days there is a part of me that misses the Pacific Northwest. A big part. It’s tough to feel so deeply connected to more than one city and the constant pull between coasts has been at the front of my mind all summer. So when I was home in Seattle a few weeks ago I made a promise to myself to just absorb and to try my darndest to bring as much of that Pacific Northwest energy back with me as I could.

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When I was packing up and getting ready to leave Seattle, I found myself squirreling away little bits of home to bring back to New York with me: a tea towel, a few mugs and bowls I made when I lived in Portland, some jars of jam made from the fruit I picked with my parents, a set of beautiful gold rimmed tea glasses, and some tablecloths that I've always loved. The faded cotton tablecloths I grabbed are remnants of the life my parents and brother lived in Iran years and years ago. They have been witness to countless meals and conversations. They have spent time with members of my family that I will never get to meet. One of them even made the trip to college with me where I hung it on my dorm room wall alongside a print of Starry Night (I know, I know) and a concert poster or two.

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There is something to be said for the comfort and safety of familiar objects because just having these tablecloths in our east coast home makes me feel a bit more connected to the life I left when I moved to New York and it makes being here just a bit better.

Biscuits for breakfast are mighty comforting too.

Oh, and one last thing, check out the side bar for an updated about me page.

Yeasted Vegan Biscuits
adapted from Steve's Honey Angel Biscuits
yield 8-10 biscuits
Steve was my jam swap partner this year and he hooked me up with four delicious jars of jam (I don't want to brag but the flavors were peach melba, white fig with grapefruit, olliaberry, and white peach) and a recipe for his favorite jam vehicles (a category of baking that I have a high appreciation for): corn muffins and angel biscuits. I tweaked his biscuit recipe a bit to accomodate what I had on hand and realized when all was said and done that they were vegan, and the most tender biscuits I'd ever had to boot. For a more traditional version, swap the almond milk and lemon juice for an equal amount of buttermilk and 2 ounces of butter and 2 ounces of shortening.

1 1/4 teaspoons active dry yeast
2 tablespoons warm water
10.75 ounces all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3.5 ounces non-hydrogenated vegetable shortening (I like Spectrum)
1 cup unsweetened almond milk
2 tablespoons lemon juice

Preheat oven to 400ยบ

1. Combine the yeast and warm water in a small bowl and stir to combine. Let stand for 5 minutes to give the yeast time to bloom.
2. In a medium bowl, combine the flour, baking powder, baking soda, salt. Then cut the shortening in with a pastry blender until the mixture is crumbly but there are still small chunks of shortening visible.
3. Make a well in the center of the dry ingredients and pour the wet ingredients in. Stir gently until combined. Turn the dough out onto a well floured surface and knead a few times. Pat the dough into a rectangle about 3/4'' tall and and fold it in thirds.
4. Pat or roll the folded dough to a 1'' thickness and cut it into 8 rounds with a 2'' biscuit cutter. Alternately, you can use a pastry (or pizza) wheel to cut the dough into squares. Place the cut biscuits into an ungreased cast iron skillet or on a baking sheet, just barely touching. Gently gather any scraps into biscuit shapes and bake those too, don't waste a bit of this delicious dough. Bake for 10-15 minutes or until light golden and cooked through.


  1. nommers. *if* one wanted to make this with butter and milk (instead of vegan), could one theoretically just sub the fat and milk one for one? or would you use different proportions altogether?

    as always, thanks for sharing, yossy. love that tablecloth and the story behind it.

    1. You can pretty much sub one for one, use buttermilk instead of almond milk and all butter (4 ounces) or half butter (2 ounces) and half shortening (2 ounces). Then, make sure to brush the tops with melted butter or cream before baking so they get nice and brown.

  2. I'm having similar feelings here in Paris for my old life in LA. I've only been here six months, but I find myself craving California burritos and sand between my toes despite the perfect baguettes I can get every day and the Seine right down the street. There really is no place like home.

  3. Such beautiful pictures and a beautiful post.

  4. New to your blog, and needed to comment immediately to write that these look amazing. I am always on the lookout for good vegan baked goods, and cannot wait to try this recipe. Your photography is absolutely lovely, too!

  5. I feel you. I think our sisters had their babies around the same time, and the arrival of my nephew has only made the pull of home stronger. I visited this summer and brought back mom's china set, and as I prepare to go home again (crazy, it's only been 3 months!) I wonder what else I'll be packing into my tiny carryon on the way back. I'm a Southern girl, and biscuits are always a good idea. Take care!

  6. These biscuits look great. Never tried yeasted versions before, so.. bookmarked!

  7. I can totally understand missing your life. From your Instagram shots, I became nostalgic and I'm not even from Seattle! I think it's so nice to have small reminders of people and places around your home...they bring a certain level of comfort and serenity. Hope that NYC is treating you well...I wish I could pop by for some of these biscuits ;)

  8. I recently spent some time in your home town and I can see why you love it so - Pike Place Market was a dream come true! For the longest time I lived far from home too, and would often cram as much of it in my bag with me. It's what we do when we love a place but can't be there. Your jam vehicles look delicious, as always.

  9. Those biscuits look really nice. I like the idea of a yeasted version (no wonder, as a bread baker), and I'm familiar with the buttermilk substitute (I used soy milk, though) for my vegan cupcakes.
    Happy baking,

  10. hello,
    i just wanted to let you know that i made these and although they were the ugliest things i've ever baked, they tasted so soo GOOD. thank you for sharing the recipe.


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