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Herbed Biscuits

This recipe is adapted from Lean, Luscious, and Meatless, by Hinman & Snyder.  The book is vegetarian, not vegan.  Makes 8-10.

  • 1 c white flour
  • 1/2 c whole wheat flour
  • 1 T baking powder
  • 1/4 t salt
  • 1/2 t dried marjoram
  • 1/2 t dried dill
  • 1/4 t dried thyme
  • 1/8 t garlic powder
  • 3 T vegan margarine
  • 1/2 c + 2 T soymilk

Preheat oven to 450.

In a medium bowl, blend the dry ingredients.

Add the cold margarine and mix with a pastry blender or a fork until the margarine is all worked in, resembling bread crumbs.

Add the milk and stir with a heavy spoon, but very soon you will have to get your hands messy.  Turn the glop out onto your counter and knead it just a little until it holds together.

Roll it out with a rolling pin to about 1/2″ thick.  Use a biscuit cutter, or a glass I suppose, to make about 8-10 biscuits.

Put these on an ungreased baking sheet and bake for 10 minutes.  Serve hot.

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2 Responses to “Herbed Biscuits”

  1. Millie said

    I am so glad you like my recipes! Aren’t these delicious?!

    • tinako said

      My kids say “Yay” when they see me making these. This was my all-time favorite recipe book for a decade before I went vegan, and I recommended it to many people. I gave a copy to my dad when he had to learn to cook. I still use many recipes from it; we have King Cabbage all the time. Applesauce Orange Spice Cake is yours too.

      I don’t see you have a vegan version in your series – hint, hint.

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