I don't have a biscuit cutter, so the biscuits I made for supper tonight were square. They were also light, flaky, tender and delicious. The best part: they were ultra easy and quick to put together, too!
I used this recipe from VegWeb.com. The only changes I made was to add 1/2 tsp of apple cider vinegar to the almond milk, prior to mixing it with the flour, and I baked at 425 degrees, rather than 450. The dough was really wet, so I mostly worked it with my hands, rather than a rolling pin. No joke, it took maybe 6 minutes to put the dough together, cut them and get them in the oven. They baked for 16 minutes and we had fresh biscuits with our supper.
The rest of supper was tofu braised with portobello mushrooms, caramelized onions, a splash of balsamic vinegar and a little salt and pepper. That's it. No specific recipe needed. For a side, we had roasted cauliflower. It was a flavorful, but sadly monochromatic and un-photogenic meal, biscuits aside.
We also enjoyed a rich, homemade dessert. Steve was gifted an ice cream maker (thanks Kristie) and he tried it out for the first time tonight. He made delightful peanut butter and banana ice cream. I'll share the recipe with you tomorrow. If you have an ice cream maker, get the bowl in the freezer so it's ready to try making this yummy recipe right away!
|Steve and the girls investigating the new ice cream maker|