Recently released 350 Best Vegan Recipes, is a new cookbook full of ideas by Deb Roussou (who I hadn’t realized was also behind the Breakthrough Blending Creative & Delicious Recipes for Your Ninja Blender (Rule The Kitchen Ninja) book as well – which came with my Ninja Blender) – many I had not come across before, including a fabulous recipe for making homemade vegetable bouillon (page 32).
As usual though I ended up in the baking section – primarily the breads and rolls and decided to try the Savory Onion Biscuits (page 122). The biscuits are worth the work, they are tender and flaky and quite delicious! The toddler ate nearly an entire one as well…..
Savory Onion Biscuits
- 5 Tbsp vegetable oil, divided
- 1 cup chopped onion (1 medium)
- 2 cups all-purpose flour
- 4 tsp baking powder
- ½ tsp salt
- 1/8 tsp ground black pepper
- ¼ cup cold vegan stick margarine (such as Earth Balance)
- ½ cup plain non-dairy milk of choice
- 2 Tbsp chopped chives (fresh or freeze-dried)
Heat a skillet over medium, add 2 Tablespoon of the oil and the onion. Let cook for 15 to 20 minutes, until golden. You may need to turn the heat down to medium-low the last 5 minutes if browning too fast. Let cool completely.
Preheat oven to 425°.
In a large mixing bowl combine flour, baking powder, slat and pepper. Work in the margarine with your fingers until the mixture is the size of peas. With a fork stir in the remaining oil, milk, cooled onions and chives until just mixed.
Turn dough onto floured work surface and knead 10 to 12 times just until dough holds together. Pat to a thickness of ½ inch. Cut into 8 sections, place on an ungreased baking sheet.
Bake for 10 to 17 minutes, until lightly golden around the edges. (The recipe was 10 to 12 minutes, mine took 17.)
Makes 8 biscuits.
FTC Disclaimer: We received a copy of this book for potential review.