When I heard about the recipe contest for Earth Balance Mindful Mayo I knew I wanted to participate, but I really had no idea what to make. You see, I really dislike mayo. I seriously don't like it. I have started warming up to things like potato salad, but seriously, it's really just not my thing.
But while searching the internet for inspiration I found a lot of recipes for cakes and other desserts. So I knew if mayo could work in cake it could certainly work in biscuits.
I've also been trying to find a decent, quick and easy biscuit recipe for a while but nothing ever turned out right. Until this recipe. Which is amazing. The first time I made them I spooned a generous serving of vegan sausage gravy on top. Currently, I'm just snacking on one straight, warm from the oven. They would also make a great dinner roll. It's up to you. Just promise me you'll try them.
Garlic Chive Biscuits:
- 1 ½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 2 tablespoons nutritional yeast
- 4 tablespoons Earth Balance Mindful Mayo
- 1 cup Earth Balance soy milk
- 2-4 tablespoons minced fresh chives
Preheat oven to 350. Gently whisk together the dry ingredients. Add the mayo and soymilk and stir until combined. Fold in the chives. Line a muffin tin with cupcake liners and spray with a little bit of cooking spray. Drop in batter evenly until about two thirds full. Bake for 30 minutes until the tops are golden brown. Serve warm.
I think other herbs, fresh or dried, would be good to. Feel free to experiment and let me know how they turn out! Just don't forget the mayo.