Melt-in-Yer-Mouth Vegan Breakfast Biscuits

There’s something about whole wheat pastry flour that makes me want to hoard it by the bucketfulls.  It’s so soft. It’s so delicate. It tastes like donuts.

I’m delusional, aren’t I?

Yup. Just heard Feminist Ryan Gosling agree with me. It’s all downhill from here, girls. Even though the voice of Gosling himself regarding vegan breakfast biscuits makes the trip downhill particularly enjoyable.

And, hey. Does that make him Vegan Feminist Ryan Gosling? Because now we’re really onto something.

 

Though this recipe for biscuits would have been divine with a smidgen of Earth Balance and jam, I decided to go for the gold (read: go for the bold) and try to push off vegan-cheese covered tofu and maple-bacon tempeh onto my kids before school. The tempeh was a bust for three of them (I”ll admit, it had a bitter taste that even tossed my favor to the wayside) and the cheesey tofu was picked off by two of them. If you’re dealing with picky eaters, nix the tempeh and just feed them biscuits and jam with a side of soy yogurt instead.

Vegan Feminist Ryan Gosling just said that’s a great idea.

I’m headed toward the looney bin, aren’t I?

Print

Melt-in-Yer-Mouth Vegan Breakfast Biscuits

Ingredients:

For the Biscuits:
3 tablespoons Earth Balance buttery spread
1 1/4 cups flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon pure maple syrup
1/2 cup soy milk, curdled with the juice of 1 lemon

For the Breakfast Sandwiches:
5 slices firm tofu
1/2 teaspoon each onion powder, garlic salt, and turmeric
1/2 cup vegan cheddar
5 slices smokey-maple tempeh
5 tomato slices
Sprouts

Directions:

Preheat the oven to 400 degrees.

Use a fork to combine the Earth Balance, flour, baking soda, and salt until a crumbly mixture forms. In a small bowl, whisk together the maple syrup, soy milk, and lemon juice. Make a well in the center of your flour mixture, pour the soy milk mixture into the center of the well, then use a fork to begin stirring the mixture in one direction. Stir just until the mixture is moistened, then turn it out onto a floured board. Knead four times, then roll into 3/4" thick. Cut into rounds, place on a parchment-lined baking sheet.

If desired, melt an additional tablespoon of Earth Balance and use a basting brush to brush the tops of each biscuit before placing them into the oven.

Bake for 8-12 minutes, or just until the edges of the biscuits are light golden brown.

To Make Breakfast Sandwiches:
Sprinkle the tofu with a small amount of the spice mixture. Heat a grill pan over medium-high heat, spray it generously with nonstick olive oil spray once it's heated. Place the seasoned tofu into the pan, grill until golden brown on one side. Flip the tofu, sprinkle vegan cheddar on top, then add the tempeh to the pan. Allow to cook until the cheese is melted and the tempeh is hot.

Slice hot biscuits in half, place a piece of tofu and two half-slices of tempeh inside. Top with a salted & peppered tomato slice, as well as a few of your favorite sprouts. Serve and enjoy!

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14 Responses to “Melt-in-Yer-Mouth Vegan Breakfast Biscuits”

  1. 1

    Bev Weidner on March 13, 2012 at 7:24 am Reply

    Those. Look. So. Stinkin’. Good.

  2. 2

    Skye on March 13, 2012 at 9:32 am Reply

    Breakfast is by far my favorite meal so I’m really excited to see all your vegan brunch creations! I especially love biscuits but I’ve never made any really good ones, so I can’t wait to try these. And I just tried that tempeh bacon for the first time the other day- I actually really liked it both plain and in a BLT.

  3. 3

    Callie {rawxy} on March 13, 2012 at 11:21 am Reply

    Loving this biscuit recipe – or maybe, just the photo, as it makes me craaave biscuits! I think I might try a GF version this week!

  4. 4

    Megan on March 13, 2012 at 1:57 pm Reply

    Is it baking powder or baking soda? It says both. Can’t wait to try!

    • Brooke replied: — March 15th, 2012 @ 10:32 pm

      Oh gravy. It’s baking powder. Thanks for the catch! Will fix that right up!

  5. 5

    Joanne on March 14, 2012 at 6:06 pm Reply

    LOVING all of your vegan recipes lately! Just a bit of advice on tempeh…I always pair it with something sweet or really boldly flavored to mask the slight bitterness. (Especially sweet/salty Asian sauces!). Works like a charm every time!

    • Brooke replied: — March 15th, 2012 @ 10:31 pm

      Greeeeat idea!

  6. 6

    Adina on March 14, 2012 at 8:43 pm Reply

    Just made these this morning and ended up eating them for breakfast AND lunch. What a hit. Thanks for sharing, Brooke!

    • Brooke replied: — March 15th, 2012 @ 12:26 am

      So glad they worked for you! Yummy Yummy!

  7. 7

    Kathy Patalsky on July 26, 2012 at 8:12 am Reply

    yum yum. yum. Love these pretty – no, GORGEOUS – breakfast stacks. Someone made and posted their version to Finding Vegan so I had to check these out. ps – I’d LOVE to see your amazing vegan recipes on FV! If u ever have time to submit would love to feature your stuff B!! xoxo

  8. 8

    Veronica on September 11, 2012 at 8:35 pm Reply

    Looks great! Love the many variations that could be thrown in. I included this in a vegan breakfast roundup on one of my blogs (and linked here) – please just let me know if there are any problems with having used n image :) It’s on blog my name (should be) linked to.

  9. 9

    The angry Vegan Chef on February 10, 2013 at 9:24 pm Reply

    I’ve one question….why are your biscuits so anemic looking? Where is that golden brown color that makes biscuits so mouth watering delicious looking?

  10. 10

    Aimee on August 24, 2013 at 9:47 am Reply

    I love biscuits breakfast sandwiches! I do have to ask, by 1/2 tablespoon you mean 1 1/2 teaspoons of baking soda for the biscuits? I have never seen a 1/2 tablespoon measurement before and I just don’t want to put in too much baking soda.
    Thanks!

  11. 11

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