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Vegan Buttermilk Biscuits & Triple Berry Cobbler

October 18, 2009

I stayed up late watching a midnight showing of The Changeling. Highly recommend this 1980 classic for a scary movie pic. Best to be watched late at night with lemonheads, a bowl of Jolly Time popcorn, and prior to a mandatory trip to the basement to change a load of wash for the next day.

With a little less time for brunch this morning after the late night, I made super quick vegan buttermilk biscuits and dessert for our dinner guests at the same time. And I made it to the reference desk by noon!

Vegan buttermilk biscuits:

3 cups all purpose flour
4 1/2 tsp of baking powder
1 tsp sea salt
1 stick of Earth Balance (equivalent to 1/2 cup)
1 cup of unsweetened soy milk
1 tablespoon of white vinegar

Mix flour, baking powder and sea salt in large bowl. Add Earth Balance, break up with your fingers until mixture is crumbly. Make a well in the center and gradually add the faux buttermilk, which you make by “spoiling” the soy milk by adding a tablespoon of white vinegar to the soy milk. When combined, the batter should be thick and sticky, not dry. Drop dough in spoonfuls onto a greased cookie sheet. Bake at 400 degrees for 10-12 minutes until the bottoms and tops begin to brown.

The full recipe above will make 20-24 biscuits. However, I made 10 biscuits for breakfast and used the rest of the dough to make the cobbler below.

Triple Berry Cobbler:

1 cup frozen raspberries (I always buy lots when in season and freeze to have on hand)
1 cup frozen blackberries
1 cup frozen blueberries
1/2 cup brown sugar
1/4 cup all purpose flour

+ 1/2 portion of the biscuit recipe above

Thaw and drain berries. Mix together sugar and flour in medium sized bowl. Add in berries. Spread in bottom of 8×8 square pan. Fruit should cover the bottom. Create a layer on top with half of the biscuit dough from recipe above. Anything goes, spoonfuls, shapes like hearts or a letter. Brush biscuit dough with soy milk and sprinkle with about a teaspoon of white sugar.

Bake at 400 degrees for 25-30 minutes, until crust begins to brown and fruit mixture is bubbling. Keep a careful eye on the cobbler, if the crust begins to brown quickly, turn the heat down to 375. Let cool and set for an hour or so before serving.

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