'Buttermilk'-Chive Biscuits

These delicious little biscuits round out a holiday meal or simple weeknight supper. You can make them up to 3 days ahead and store in an airtight container.

Lightly spoon 2 cups all-purpose flour into measuring cups, leveling with a knife. Combine the flour in a large bowl with 1 tablespoon baking powder, 1/2 tsp. baking soda and 1/2 tsp. salt. Cut 4 tablespoons of chilled vegan butter (such as Earth Balance) into small pieces, and cut into the flour mixture until it resembles coarse crumbs - you can use a pastry blender for this step, but I've discovered that my favorite method is to use my fingers!

Make vegan buttermilk by placing 1 tablespoon lemon juice in a measuring cup, then filling with plain soy milk (such as Silk) to equal 1 cup; let stand 5 minutes to clabber (sour) it. Combine 3/4 cup of your 'buttermilk' with the equivalent of 1 egg using egg replacer (such as Ener-G), then stir in 1/4 cup fresh chopped chives. You can discard the remaining 1/4 cup of the 'buttermilk', or save it for another use.

Add the 'buttermilk' mixture to the flour mixture, stirring just until moist. Turn the dough out onto a heavily floured surface (I threw down a generous handful of all-purpose flour, unsure exactly what "heavily floured" meant), and knead lightly 5 times. Roll the dough out with a rolling pin to about 1/2-inch thick, and cut with a 2-inch biscuit cutter or round cookie cutter. Place the dough rounds on baking sheets about 1 inch apart. Gather the scraps once you've finished cutting the first set of biscuits, and re-roll them out to cut some more - you should have enough dough to get 20 biscuits.

Bake at 400 degrees for 12 minutes. These are great warm or at room temperature - if you want to reheat them, simply place them in the oven at about 300 degrees for 10 minutes.

Each biscuit is 80 calories.

Cost:
chives $1.99