The Best Plant Based Snow Day Biscuits

Around 7:30 am my morning ritual began. My daily alarm began to play: Thistle emitting increasingly urgent whines from under the covers. I left Ash in bed to snooze for a little longer. Through my bleary morning eyes, an unwelcome sight permeated. Outside our window zoomed snowflakes nearly the size of plastic bags caught in the wind. I think I may have muttered an expletive as my first word of the day.

I made my way down the stairs and slipped on my boots. Along with my wool coat, hat, gloves and extra thick socks for good measure. I braced for the wet, the wind and the blizzard that was set to greet me.

While Thistle was delighted to find the fresh flakes, I felt miserable. Cold and coffeeless. Even her full body barrel rolls and fox-like leaping into the snowy banks couldn’t cheer me up. Don’t get me wrong, I love a beautiful layer of white as much as the next person. But this is layer after layer. Eastern Iowa is a strata of snow, ice, melt and sludge. Our yard has more than 2 feet and 6 more inches are set to pile on throughout the day. Our platform deck in the backyard has completely been engulfed by the downy white. We have lost sight of our raised beds and fire pit, and they may never return at this rate.

Yesterday the snow took my joy. It left me feeling contained and trapped, even more than I sometimes do in the late-stage pandemic. Today, I vowed to not let that happen.

When we came inside, Thistle shook off the wet flakes, making a mess in the entryway, and I set about making a mess of my own in the kitchen.

What came of it were these Snow Day Biscuits. Flaky, tender, and so. damn. buttery.

OH AND TOTALLY PLANT-BASED.

When Ash awoke they asked, “Oh are those for an order?” with piqued curiosity.

I replied with a smile, knowing the rarity of my words, “No. They are for us.”

With equal parts sincerity and jest they replied, “What have I done to deserve such special things?”

You see, we don’t often slow down around here. Enjoying a homemade breakfast is actually not a thing most days. The beautiful food that we make often goes right out the door to feed a hungry customer. We HUSTLE. And we are proud of that. We particularly have hustled HARD the past few months to keep our business afloat. Sometimes (often) it means that we don’t take time to enjoy the simple pleasures, like a golden brown buttery biscuit, hot from the oven, slathered with jam that drips down your fingers.

Today I listened to the invitation that came from the wind, in-between being pummeled by sheets of snow. Slow down. Make the biscuits and make a memory.

I hope they find you wherever you are.
Queerly & Dearly Yours
Marti
If you make them, tag us @thistlessummit on instagram

Small batch biscuits

Makes 4, Serves 2 in our house :) — Vegan
Tag us @thistlessummit on Instagram

Small Batch Biscuits
Makes 4 (Serves 2 in our house)
Vegan

• 1 1/3 cup flour

• 1/2 teaspoon salt

• 1 1/4 teaspoon baking soda

• 1/2 teaspoon aluminum-free baking powder

• 4 tablespoons vegan butter, chilled and cut into 1/2 inch cubes (We use earth balance sticks)

• 1/2 cup oat milk or almond milk

• juice of 1 lemon

1) Preheat the oven to 450 and line a quarter sheet baking pan with parchment paper or foil.

2) In a small bowl, whisk together the flour, salt, baking soda, and baking powder. In another small bowl, whisk together plant milk and lemon juice. Set aside for 5 mins and allow to thicken very slightly.

3) Add milk to dry ingredients. Cut the butter into small pieces and add it to the flour mixture, cutting it in with a pastry cutter or two knives. When all of the pieces of butter are the size of peas and dough is soft but together, turn it out on a floured work surface.

4) Knead slightly but don’t overwork. Fold dough over on itself several times, to create layers. Pat down slightly.

5) Cut into 4 equal pieces with a knife or use a biscuit cutter. Create a small thumbprint in the center and top with a pat of butter if desired.

6) Arrange the biscuits on the pan. Closer together (nearly touching) if you want them to rise more, or spread out if you prefer a thinner biscuit. Bake for 9-10 minutes, or until lightly golden on top. You may have to bake 15 -20 minutes if opting for the higher rise method. Bake until layers appear set and are no longer doughy.

7) Slice and slather with homemade jam and butter or enjoy as a sandwich.

*Has not been tested with GF Flour. Can use conventional dairy products if you like.