This visit to my hometown of Lake Worth has already been chock-full of delectable food, from last night's GF grilled vegetable pizzas to the palm cake sandwiches my momma and I wolfed down at Darbster's earlier today.
So what's next? An easily veganized rendition of the Barefoot Contessa's Roasted Tomato Basil Soup and a batch of GF imitation Red Lobster cheesy garlic biscuits!!! My mom had been raving about this soup since she had it at a dinner party over the winter holidays, and these biscuits have been on my list of things to make since my dear friend Morris teased me with a thoroughly non-vegan version he made a couple years ago.
Here's my take on 'em:
Red Lobster Cheese & Garlic Biscuits
makes about 14 biscuits
2 1/2 cups Bob's Red Mill Gluten Free Biscuit and Baking Mix
1/2 cup cold Earth Balance
3/4 cup unsweetened almond milk
1 cup shredded vegan cheddar (I used Follow Your Heart brand)
2 cloves of garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
Preheat the oven to 400 degrees. Blend the baking mix and EB with an electric mixer until, according to the biscuit package directions, "it resembles a course meal." Add the almond milk and blend until combined. Fold in the shredded cheeze, garlic and herbs, then dump the dough onto a lightly GF-floured counter. Knead it a little, then roll out to whatever thickness you like your biscuits to be, as these don't really rise. Cut out biscuits with an upside-down mug and place on an ungreased baking sheet. Bake for 20-25 minutes.
I failed to realize they weren't gonna puff up any, so mine may look a little flat, but MY, are they tasty! Plus you can eat four and not even feel puffy yourself. I can personally attest to this. ;)