Flaky Sourdough Biscuits


  • 4.5 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoon kosher salt
  • 12 tablespoons (85g) unsalted butter, cold and cut into cubes
  • 500g (about 2 cups) mature sourdough starter at 100% hydration, chilled
  • 1/2 cup unsweetened soy milk, more or less as needed


  • Preheat oven to 425*.
  • Lightly butter the bottom of 2 cast iron skillets or glass pans.
  • Whisk together dry ingredients.
  • Cut in the butter until evenly distributed.
  • Add the starter and a little milk and begin to gently mix until it begins to come together in a shaggy mass. You can add a little more milk at a time as needed, but don’t make it overly wet.
  • Once fully combined, remove the dough to your work surface and do a series of pressing it out and folding it to help laminate the dough. 4-5 are enough. Don’t overwork it. Be gentle.
  • Press into a circle about 1/2 to 3/4 inch thick.
  • Cut into 2 1/ 4 or 2 1 /2 inch rounds. As you press your cutter into the dough, try to avoid twisting. You don’t want to seal closed any layers.
  • Place biscuits in your cast iron or glass pans. You don’t need to leave much room between (and when you do, you may find that they sort of dump over as they bake).
  • When you finish cutting from then circle, gently press the dough back together, with as little handling as possible, and cut more. You can do this several times if you are gentle.
  • Bake for about 20-25 minutes or until tops of biscuits just start to turn golden brown.
  • Remove from oven and serve!

Country Dinner, Vegan Style

For some reason, fried food, biscuits, green beans, and pickles remind me of the country. So, a combo of those things makes for a yummy dinner!

country breakfast

Easy dill pickles.

breaded eggplant

Breaded vegan eggplant, made with Panko crumbs.

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Roasted long hots (tossed in olive oil, sprinkled with sea salt, roasted in oven)

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Added some steamed fresh green beans, preserves, and vegan butter for a delicious dinner!

Chock-Full-Of-Protein Dog Biscuits

So, our neighbors recently got two new puppies and I wanted to see the dogs and would come up with any excuse make them a new-baby treat. Dog biscuits seemed like just the thing! I made a huge amount so that I would have enough for them and my two dogs, but the recipe below would make plenty for a dog or two to last a week or longer.


1 cup whole wheat flour
1 cup soy flour *
1 1/2 teaspoons baking powder
1/3 cup smooth natural peanut butter
3/4 – 1 cup hot water

*If you don’t have soy flour, you can use garbanzo flour, or just double the wheat flour and have a little less protein punch.


Preheat the oven to 350°

Mix together the dry ingredients. If you have a stand mixer with a dough hook, the next part will go more easily. Add the peanut butter and 3/4 cup of water and mix well with dough hook. If you don’t have a dough hook, mix the peanut butter and water first and then add it to the dry mix and knead it in by hand. You may need more of the water, but it will sort of depend on your flour use.

You want the dough to be a consistency that you can roll, not too stiff or too sticky. Add a bit of water  if the dough is too dry/crumbly, or flour if it’s too sticky/wet.

Dump dough ball onto a floured cutting board or counter and roll out to desired thinness. For the puppies, I rolled to about 1/8″. For the bigger dogs, I rolled to about 1/4″.  Cut with a cookie cutter and place on a cookie sheet.

Bake for around 20 minutes. About half way through you may want to flip them over. Keep an eye on them after 15 minutes, as the time to cook will depend in part on the thickness and your oven. Once lightly browned, remove from oven and let cool before serving.

I can’t tell you that these are tasty, but Ms. VeganAsana Jr. 2.0 (13) and Mr. VeganAsana Jr. 3.0 (17) tried one and they said it wasn’t bad, though they didn’t care for the soy flour taste. The dogs have each had four so far and keep going in the kitchen to stare at the plate, so I guess they approve!