Since I'm on a bit of an Uncheese Cookbook kick, I couldn't resist making a batch of the Chedda Biscuits for breakfast this week:
These are unlike any biscuits I've ever made. For one thing, they're drop biscuits so they don't have the smooth look of my homemade rolled-out biscuits. That explains the funky shape.
I also load my homemade biscuits down with non-hydrogenated shortening and soy margarine because I believe those things are necessary to create a fluffy, flaky biscuit. But Joanne Stepaniak's uncheese recipes tend to be on the low-fat side, so this recipe didn't call for any fat.
The result? A much drier biscuit than I would have liked. However, these little guys — flavored with nooch and dill — had a savory kick that would be perfect for dipping in a creamy bowl of soup.
I served my mornin' biscuits with Tempeh Breakfast Sausage from Judy Brown's Guide to Natural Foods Cooking, an old vegan hippie cookbook I found at a thift store:
These were tasty! They're made with crumbled tempeh and flavored with miso, sage, garlic, and cayenne. The patties don't hold together very well, but they were perfect stuffed in between heavily Earth Balanced biscuits (hey, I had to add some fat in there!).
Hey testers! My Mint Julep brownie recipe is up on the tester blog....just so ya know.