Thanks for visiting my travel and food blog. Around here, it's all about being well-fed (with lots of plant-based recipes) and wandering as often as possible. Sharing travel tips and inspiration is my favourite—along with bright lipstick and baseball! Happy wandering <3

My Grandma's Biscuit Recipe (vegan)

My Grandma's Biscuit Recipe (vegan)

There are some foods that wake you up in the middle of the night. They feel new, revolutionary, and make you feel like you're a part of a movement or trend.  They have you daydreaming of the next 'it' restaurant, and of becoming a food reviewer just to taste them again.

This post is not about a recipe like that.

Nope, this post is made of something humbler. This post is about biscuits.

I should warn, however, that these aren't just any biscuits. They are far superior to any that come in a blue tube with a cartoon on the side or the starchy variety sold in cafeterias.

These are the biscuits that accompanied every bowl of chili from my childhood. These are the biscuits I ate slathered with butter and jam while I sat with my mother and grandmother, drinking hot chocolate while they had afternoon tea. 

This recipe was originally my great-grandmother's, passed on dog-eared, coffee-stained paper from mother to daughter to cousin to aunt to niece to sister back to granddaughter. 

Here I've revamped the basic combinations in the recipe to be suited to a vegan diet. And you can't even tell the difference! I know vegan recipe developers always say this but I really mean it (no, really!).

I hope you love this recipe as much as I do. I hope it becomes a  basic for you, something perfect to go with soup, tea and unexpected company.

The kettle's boiled! What are you waiting for?

Grandma Holmes' Biscuits

By Abigail Holmes | Makes 12 biscuits | 20 minutes total time

You'll need:

1 3/4 cup flour

scant 1/4 cup white sugar

1/2 tsp salt

4 tsp baking powder

1/2 c. hard shortening or margarine (read the label to make sure it's dairy free!)

1/2 cup plain, unsweetened soy or almond milk

1 tbsp chia seeds for "chia egg" (see below)


- To replace a traditional egg in this recipe we're making an "egg" with chia seeds. Put 1 tbsp chia seeds in small bowl with 3 tbsp water. Whisk and place in fridge.

-Preheat oven to 400 degrees and lightly grease baking sheet.

-Whisk all dry ingredients in bowl.

- Place margarine or shortening in the dry ingredient bowl. Using a pastry blender (or, if you're in a pinch, 2 butter knives will do!), break up the margarine into little hunks and mix into dry ingredients. Continue with this until the margarine is completely absorbed into the dry ingredients. The mixture should have the consistency of wet sand.

-Take "chia egg" out of the fridge. Whisk into the soy milk in a separate bowl from the dry ingredients. 

-Pour wet ingredients into dry and stir to combine.

-Clean and lightly flour a countertop or work surface. Place dough on surface and flatten lightly with your hands until it is approx. 1 1/2 inches thick.

- Cut dough using a cookie cutter. Place each cut piece of dough on oiled baking sheet.

-Place biscuits in oven for 10 minutes.

-Remove from oven and place on a plate to cool.




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