bread. 6 of 52.

We were gone over the weekend–it was the hubs’ birthday trip to Las Vegas–so I didn’t have a chance to make anything too complicated. Instead, Monday night meant comfort food, including these biscuits. They are really good just the way they are, but I think I’m going to try them again with some Daiya. I want to see if I can get closer to the Red Lobster cheesy biscuits. Remember those? Sometimes the crappiest food is the best stuff.


Vegan Popeye’s Biscuits
2 cups vegan Bisquick
4 ounces vegan sour cream
3 ounces club soda
vegan butter

Mix the Bisquick, sour cream and soda (I honestly estimated amounts and just kept adding Bisquick slowly until the dough was biscuit-y looking). Press the dough out on a floured surface until it’s about  1/2-inch thick. Use a biscuit cutter, or use a glass like I did. Put your biscuits on a buttered cookie sheet. I keep re-pressing the dough to get as many biscuits as possible. I think in the end it made around 15 biscuits.

Bake them off in a 450-degree oven until they are a lovely light brown color. You can butter the tops before you bake them, and do it again right before they’re done cooking if you want.

The original recipe is here.

Fast, easy, and best right out of the oven. I love these.

Week 6:
Popeye’s Biscuits  4.25/5 slices


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