Are you ready for some food fusion? I know I am, introducing Thai Red Curry Biscuits! (AKA: a crazy delicious Thai inspired twist on my favorite southern staple!)
Ok, you guys know I LOVE biscuits. Last year, I raved for what might have been weeks about finally nailing a gluten free biscuit recipe; and it was a total game changer. Since then I have created savory and sweet versions of this life changing biscuit, but never a vegan version. That all changes today thanks to Silk!
It wasn’t necessarily for lack of trying, the vegan versions just hadn’t turned out quite right and seeing as though the bar for my gluten free biscuit is now super-high I couldn’t share a sub-par vegan biscuit recipe. It just wasn’t going to happen! Then last weekend I decided to give it another go in a batch of exotic, savory biscuits to serve along with Valentine’s dinner. This time around I chose Silk unsweetened original cashew milk to replace the buttermilk I have used in previous biscuit variations and it worked beautifully!
The texture of these biscuits is spot on and made this southern girl break out in dance! I didn’t care who saw, or how big of a dork I appeared to be. This biscuit recipe was going to go out in to the world and make all sorts of gluten free, vegan biscuit lovers happy and that, my friends, deserves dorky kitchen dance parties!
I thought these biscuits were best once they had completely cooled, the flavors really developed and popped with each bite. If you are more of a biscuit purist and these flavors seem a little too exotic for your tastes just omit the red curry paste, scallions and cilantro for a more traditional biscuit that will take your breakfast to the next level.Print
Vegan Thai Red Curry Biscuits
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 10 biscuits 1x
- 6 tablespoons very cold vegan butter
- ⅓ cup superfine brown rice flour
- ⅓ cup sweet white rice flour
- ½ cup tapioca flour
- ½ cup cornstarch
- 1 teaspoon potato starch
- 1 teaspoon xanthan gum
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 2 – 3 teaspoons granulated sugar
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cupSilk, unsweetened original cashew milk
- 1 tablespoon Thai red curry paste
- 1 scallion, light and dark green parts only, sliced very thin
- 1 tablespoon minced cilantro leaves
- Slice the vegan butter into small cubes, place them in a bowl, and place the bowl in the freezer to chill.
- Preheat the oven to 425°F.
- In a large mixing bowl combine the brown rice flour, sweet white rice flour, tapioca flour, cornstarch, potato starch, xanthan gum, baking powder, baking soda, sugar, salt and pepper. Whisk together until completely combined.
- Cut the cold butter pieces into the flour mixture using a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs.
- In a measuring cup whisk the Silk, unsweetened original cashew milkand the red curry paste together until completely combined. Add the Silk mixture to the bowl and gently mix until the dough begins to come together. Once the liquid is absorbed gently fold in the scallions and cilantro.
- Lay a large piece of plastic wrap over your kitchen counter and turn the dough out on top of it. Working quickly, gather the dough into a mass and gently pat into a thickness of ¾-inch.
- Cut the dough into 2½-inch squares with a knife or into 2½-inch rounds with a floured biscuit cutter.
- Arrange the biscuits no more than 1-inch apart on a baking sheet and bake in the oven for 12-15 minutes or until golden and cooked through. Allow to cool before serving so that the flavors can develop.
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