Weekend Recipe: Savory or Sweet Biscuits
Biscuits are a wonderful food for so many reasons. They’re quite simple to make. They taste outlandishly good for such a simple preparation. And, little floury snacks are extremely adaptable and take well to improvisation: unlike other baked goods, biscuits are more art than science.
This particular biscuit recipe, from KCET chef Laura Theodore, is vegan, making use of soy or almond milk and vegan mayo in place of dairy products. If you’re not vegan, try swapping in whole milk and plain yogurt for the very fluffiest biscuits ever. (Plain yogurt has become my secret baking weapon. Try it in scones and thank me later.)
To make a plain version of these blueberry biscuits, omit the vanilla extract and blueberries. If you’d like to make them even more savory, add 4 to 5 leaves of fresh sage, minced, and 8 to 9 leaves of fresh basil, minced. Or whatever herbs you’d like — have fun with it.
See the recipe here!

Weekend Recipe: Savory or Sweet Biscuits

Biscuits are a wonderful food for so many reasons. They’re quite simple to make. They taste outlandishly good for such a simple preparation. And, little floury snacks are extremely adaptable and take well to improvisation: unlike other baked goods, biscuits are more art than science.

This particular biscuit recipe, from KCET chef Laura Theodore, is vegan, making use of soy or almond milk and vegan mayo in place of dairy products. If you’re not vegan, try swapping in whole milk and plain yogurt for the very fluffiest biscuits ever. (Plain yogurt has become my secret baking weapon. Try it in scones and thank me later.)

To make a plain version of these blueberry biscuits, omit the vanilla extract and blueberries. If you’d like to make them even more savory, add 4 to 5 leaves of fresh sage, minced, and 8 to 9 leaves of fresh basil, minced. Or whatever herbs you’d like — have fun with it.

See the recipe here!