Vegan Biscuit Breakfast Sandwich
January 23, 2019
Remember when I said I didn’t like making biscuits from scratch? Well I’m a changed woman. I always felt I didn’t want to put the work in for so-so results. so I just used store-bought brands. Now I’m sharing my go-to vegan biscuit breakfast sandwich!
For a long while, every time I tried to make biscuits I just ended up with hard ones that just didn’t cut it. Maybe it was me, maybe it was the recipes. It was probably just me, though– it was so long ago that I gave up. One recent morning I really needed a vegan biscuit, so I just gave it a shot.
I wanted something reminiscent of a junky Hardees biscuit. Or Bojangles. Or Chick-fil-a. Or any fast food’s really. But where I live, there’s no vegan option for such a thing.
This vegan biscuit is perfect for a breakfast sandwich or biscuits and gravy. Heck, it’s even moist enough to just top with a simple butter square. I pieced together a few different recipes and tweaked it a few times to get it just right for me. The kids ask for these almost every weekend!
You can modify the toppings as you wish, but this time I made tofu ‘egg’ and tempeh bacon, breakfast sausage by Gardein, Chao cheese by Field Roast. wilted spinach. and a cashew drizzle. I’ve broken down the recipe so it’s easier to follow. If you’re just looking for the biscuit recipe, that one will be first! Happy baking!
Vegan Biscuit Breakfast Sandwich
Ingredients
Biscuits
- 3/4 cup milk of choice + 3 TABLESPOONS
- 2 T apple cider vinegar
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 T sugar
- 3 T shortening
- 2 1/2 T cold vegan butter
Tofu Egg
- 1 14 oz package of extra firm or super firm tofu sliced (I can usually get about 8 slices per block)
- 3 T oil of choice
- 1/2 tsp turmeric
- 1 tsp garlic
- 1 tsp onion power
- 1 T nutritional yeast
- 1/4 tsp kala namak (black salt) provides eggy flavor, optional
- 1/4 tsp paprika
Cashew Drizzle
- 1/2 cup cashews (soaked if you don't have a high powered blender)
- 1 cup water
- 2 T vegan butter
- 2 T lemon juice
- 2 T nutritional yeast
- salt and pepper to taste
Additonal toppings
- tempeh bacon
- wilted spinach
- Gardein Breakfast Sausages
- Chao Cheese Slices
Instructions
Vegan Biscuit
- Preheat oven to 400 degrees Fahrenheit. In a small bowl, whisk the milk and the vinegar together to make 'buttermilk.' Set aside. dd dry ingredients into a food processor and pulse to combine. Drop the butter and shortening in and pulse until the mixture resembles corn meal. (little clumps of butter left but otherwise mixed)
- Transfer to bowl with buttermilk and stir until just combined. The dough will seem soft. Turn out onto a lightly floured surface and flatten slightly. Fold over once and then flatten slightly again until it's about an inch and a half thick. Take care not to overwork the dough or your biscuits will be tough! Take a biscuit cutter and make 8 biscuits, reusing the dough scraps to make more as necessary. Put fairly close together on a non-stick baking sheet and toss in the oven for 13 minutes. Check for a golden top and remove when done. Let cool and then slice in half if you're making sandwiches.
Tofu
- Pour oil into a large saute pan. Add spices and stir. Place tofu slices in the spiced oil and sear them on each side for 5-6 minutes (until crisp).
Cashew Drizzle
- Blend all ingredients on high until thoroughly smooth. Taste and adjust seasoning as needed.
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