biscuits

Vegan Carrot Cake Biscuits with Maple Cashew Butter

Who says you can’t have cake for breakfast, or something pretty close. Carrot cake is one of my favorite cake flavors and biscuits are hands down my favoite bread. So mix the two together, and you have absolute breakfast perfection! These vegan carrot cake biscuits are light and fluffy, packed full of healthy carrots and walnuts. They are just the right amount of sweet and even better topped with our quick and easy Maple Cinnamon Cashew Butter! These little beauties also make a tasty dessert or late afternoon snack. But is there ever a wrong time to eat a biscuit? I don’t think so!

Who says you can’t have cake for breakfast, or something pretty close. Carrot cake is one of my favorite cake flavors and biscuits are hands down my favoite bread. So mix the two together, and you have absolute breakfast perfection! These vegan carrot cake biscuits are light and fluffy, packed full of healthy carrots and walnuts. They are just the right amount of sweet and even better topped with our quick and easy Maple Cinnamon Cashew Butter! These little beauties also make a tasty dessert or late afternoon snack. But is there ever a wrong time to eat a biscuit? I don’t think so!

INGREDIENTS:

  • 4 cups all purpose flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup granulated sugar

  • 1/2 cup plant based milk

  • 1 teaspoon vinegar

  • 2 cups grated carrots

  • 1/2 cup chopped walnuts, or raisins

  • 1/4 cup vegan butter

  • 2 teaspoons cinnamon

  • 1/2 teaspoon nutmeg

  • 1 teaspoon vanilla extract

Maple Cinnamon Cashew Butter:

  • 3/4 cups cashews

  • 2 tablespoons maple syrup

  • 2 tablepsoons coconut oil

  • 1 to 2 teaspoons cinnamon

  • pinch of salt

INSTRUCTIONS:

Preheat oven to 450 degrees.

  1. In a large bowl, combine flour, baking powder, salt, and sugar. Whisk well.

  2. Add the butter to the bowl and using your hands, break up the butter into rice size pieces, mixing it into the flour.

  3. Mix the grated carrots and nuts into the flour mixture.

  4. Add the 1 teaspoon of vinegar to a glass then pour the milk over it. Let It sit for a few minutes until the milk begins to curdle. (you are basically making butter milk)

  5. Pour the milk into the bowl of flour and gently mix, using your hands. You just want to get the milk and flour incorporated into a dough. You do not want to over mix. The less you work the dough, the lighter and fluffier the biscuits will be. If they dough still seems a little dry, you can add another splash or two of milk. If it seems too wet, just sprinkle will some extra flour. Biscuits are forgiving and easy in this way.

  6. Turn the dough onto a floured surface and pat it out into a 3/4 to 1 inch thick oval. Cut biscuits using a biscuit cutter or the rim of a glass.

  7. Place biscuits on a parchment lined baking sheet and bake on the top rack of the oven for 10-12 minutes. The biscuits should begin to brown on the tops.

  8. Allow the biscuits to cool for a minute before serving or serve at room temperature. Store leftovers in sealed bag or airtight container at room temperature. These biscuits also freeze well. Just pop them in a freezer bag and thaw to serve.

  9. Maple Cinnamon Cashew Butter: Cover cashews in water in a microwave safe container. Microwave on high for 3 minutes. Drain and rinse cashews. If you do not have a microwave, you can soak the cashews in hot water for about an hour.

  10. Place cashews in a high speed blender or food processor along with the remaining ingredients and process until smooth. You can use as is, on fresh baked biscuits, then store leftovers in an airtight container in the fridge. The butter will firm up once cold.

Yields about 10 - 12 biscuits depending on the size of cutter you use.

If you like this recipe, try these:

Fluffy Vegan Southern Biscuits

Classic Vegan Cranberry Scone

Spiced Apple and Pecan Stuffed Challah

IMG_2640.jpg

The Jax Biscuit Sandwich

Just outside of our neighborhood is the best vegan breakfast and lunch spot in our city! It is our family’s go to spot for an always quick and delicious meal. One of my most favorite menu items is something called the Blisscuit! It is an herb biscuit topped with vegan egg salad, sauerkraut, and avocado. So naturally for all y’all that are not in Jacksonville FL and who can not visit the infamous,  Southern Roots , we decided to create our own version of this delicious bite with a few changes. We used our  fluffy southern biscuit recipe,   tofu egg salad , and quick  dill sauerkraut  to create what we call the Jax Biscuit Sandwich! And although we think ours is pretty darn good, and you should definitely make yourself one or five, if you ever find yourself in our river city, go by and try the real deal! You won’t be disappointed!

Just outside of our neighborhood is the best vegan breakfast and lunch spot in our city! It is our family’s go to spot for an always quick and delicious meal. One of my most favorite menu items is something called the Blisscuit! It is an herb biscuit topped with vegan egg salad, sauerkraut, and avocado. So naturally for all y’all that are not in Jacksonville FL and who can not visit the infamous, Southern Roots, we decided to create our own version of this delicious bite with a few changes. We used our fluffy southern biscuit recipe, tofu egg salad, and quick dill sauerkraut to create what we call the Jax Biscuit Sandwich! And although we think ours is pretty darn good, and you should definitely make yourself one or five, if you ever find yourself in our river city, go by and try the real deal! You won’t be disappointed!

Ingredtiens:

Vegan Tofu Egg Salad:

  • 1 cube extra firm organic tofu

  • 1 teaspoons turmeric

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 3 tablespoon diced pickles (plus a teaspoon of pickle juice)

  • 1/4 cup vegan mayo

  • 1 tablespoon yellow mustard (optional)

  • salt and pepper to taste

Instructions:

  1. Drain tofu and wrap in a clean kitchen towel or a few paper towels. Place a few cookbooks or a heavy pan on top and let sit for 10 - 15 minutes to press out the excess liquid from the tofu.

  2. Crumble tofu into a medium sized bowl using your hands or a fork. Mix in the remaining egg salad ingredients along with the tofu, and mix well. Adjust seasoning to taste.

  3. Cut biscuits in half and add a scoop of tofu egg salad, sauerkraut, and a few slices of avocado.

  4. Eat and be happy!

If you liked this recipe, try these:

Brown Bag “Chicken” Fried Seitan Biscuit

Vegan Deluxe Biscuits and Gravy

Vegan Deluxe Biscuits and Gravy

One of our favorite places to eat in Boone NC serves the best vegetarian biscuits and gravy! Mushroom gravy, cheese, tomatoes and onions on top. The combination of the hot gravy, melted cheese, and cold fresh veggies on top is just about perfect. So naturally I set out to create a vegan version of creative spin on a southern staple. Don’t get me wrong, I still love a traditional plate of biscuits and “sausage” gravy, but this version is actually my go to!! So if you love biscuits and gravy ( and if you don’t, please explain this to me, I’m truly confused) then give this version try! It might become your favorite version as well. And if you are ever in Boone NC, stop by the Hobnob!! They know what they are doing there!

One of our favorite places to eat in Boone NC serves the best vegetarian biscuits and gravy! Mushroom gravy, cheese, tomatoes and onions on top. The combination of the hot gravy, melted cheese, and cold fresh veggies on top is just about perfect. So naturally I set out to create a vegan version of creative spin on a southern staple. Don’t get me wrong, I still love a traditional plate of biscuits and “sausage” gravy, but this version is actually my go to!! So if you love biscuits and gravy ( and if you don’t, please explain this to me, I’m truly confused) then give this version try! It might become your favorite version as well. And if you are ever in Boone NC, stop by the Hobnob!! They know what they are doing there!

Ingredients:

  • 1 batch Fluffy Southern Biscuits

  • 3 cups diced mushrooms

  • 1 small onion

  • 2 teaspoons vegan butter

  • 2 cups water

  • 2 teaspoons low sodium Better Than Bouillon

  • 1 teaspoon minced garlic

  • 4 tablespoons flour

  • 1 tablespoons tomato paste

  • 1 teaspoon dried thyme

  • pepper to taste

  • optional toppings:

  • diced tomatoes

  • vegan cheddar shreds

  • diced green onions

Instructions:

  1. Bake biscuits according to recipe

  2. In a medium sized skillet, melt 2 teaspoons of butter. Add the onion, garlic, and mushrooms and allow to cook until onions are translucent.

  3. Sprinkle the flour on top of the veggies and let cook for about a minute.

  4. Whisk togher the water, better than bouillon, and tomato paste and pour into pan.

  5. Add the spices and continue whisking until the gravy begins to thicken.

  6. Once gravy has thickened, allow to simmer for a few minutes.

  7. If adding cheddar shreds, place biscuits in an iron skillet or casserole dish. Cover in gravy and sprinkle with cheese. Turn oven to broil and leave the pan in the oven just long enough for the cheese to melt and get bubbly. Do not take your eyes off the biscuits while they are in the oven. They will burn VERY QUICKLY while on broil if you do not watch them.

  8. Once cheese is melted, remove biscuits from the oven, and sprinkle with diced onions and tomatoes to serve.

IMG_1532.jpg

Fluffy Vegan Southern Biscuits

Fluffy Vegan Southern Biscuits that will make you want to slap your grandma.

INGREDIENTS:

  • 3 cups of all purpose flour plus 1/2 cup flour

  • 2 tablespoons baking powder

  • 1 1/2 teaspoons salt

  • 1/2 cup of vegan butter like Earth Balance

  • 1 1/2 cups nut or coconut milk

  • 1 tablespoon white vinegar

COOKING INSTRUCTIONS:

PREHEAT OVEN TO 450 DEGREES

  1. Add 3 cups of flour, baking powder and salt to bowl and mix with a whisk, making sure it is mixed well.

  2. Add the butter using your hands to mix it into the dry ingredients, using your fingers to break up the butter until the mixture becomes crumbly.

  3. Pour vinegar into the milk and let it sit for a few minutes. Now add milk into the mixture, again using your hands, mix the milk in. THIS IS IMPORTANT: do NOT over mix. You want everything combined, but stop once you get to the point that the dough can be handled. It will likely still be sticky, but the less you mix it, the fluffier the biscuits!

  4. Sprinkle some of the remaining 1/2 cup of flour onto a clean work surface. Sprinkle enough flour over your dough to be able to handle it.

  5. Gently pat the dough out on your floured surface until it's about an inch or so thick. Using a biscuit cutter or glass , cut circles out of the dough, patting down the scraps until all of the dough is used.

  6. Place biscuits together on a backing sheet. It helps them to rise if they are touching.

  7. Bake biscuits for 10-15 minutes. Once they begin to brown on top check them by pulling one away to see if they are baked through.

These are perfect topped with Chicken Fried Seitan, vegan butter, jam, jelly, or tofu scramble. 

Fluffy Vegan Southern Biscuits that will make you want to slap your grandma.