We're now all caught up with the more interesting dishes that we've made over the past few months! The last one is for these biscuits I made yesterday morning. Sarah always likes a hearty breakfast on the weekends, but since we've given up on sugar for Lent pancakes etc. end up pretty gross, so I went savory instead. Sarah got the chard to make these baked cheesy chard toast points which are a lot of work so I just put it with the biscuits instead. The biscuits came out a bit too salty, but since I didn't salt the chard it actually worked out to be pretty tasty when all together. If eating the biscuits plain I would probably cut the salt in half.
Herbed "Cheesy" Drop Biscuits
1 2/3 cups white flour
1/4 cup nutritional yeast
1/2 tsp thyme, dried
1/2 tsp oregano, dried
1/2 tsp powdered dried rosemary
1 Tbsp baking poweder
1/2 tsp salt (as noted above, you may wish to use 1/4 tsp if eating these on their own)
3/4 cup nondairy milk (I ended up needing a bit more to make the dough the right texture).
1/3 -> 1/2 cup nondairy margarine (I used almost 1/2 cup)
Preheat the overn to 450F and grease a cookie sheet. Mix the flour, nutritional yeast, spices, salt, and baking powder together in a large bowl. Add the margarine and use a pastry cutter to cut it up into small pieces (about the size of a green pea is ideal, I always end up making them too small but they're still good). Add the soy milk and stir until moistened (don't overmix); adding a bit more soy milk if it's too dry. Form roughly golf-ball sized biscuits (don't press them together much, you want them to have lots of surface area) and drop them onto the cookie sheet. Bake ~10-15 minutes until the bottoms are golden brown and they're cooked all the way through. Top with garlicky chard (below) to make them a bit healthier.
1 bunch chard (any color)
4 cloves garlic, minced
1 Tbsp olive oil
Heat the oil in a skillet over medium-high, add the garlic once the oil is hot, cook for a minute, then add the chard and cook until it's nicely wilted. Serve over the biscuits.