Basic Biscuit Crust
Submitted by kr
Vegan whole wheat biscuit crust made with pastry flour, soy milk, and a touch of honey or maple syrup. Use as a pot pie topper or rolled-out base for fruit cobblers.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
40 minThis is a workhorse biscuit crust recipe designed to top a savory pot pie or sit under a fruit cobbler. The dough rolls out cleanly, bakes into a tender pastry, and uses no dairy or eggs, which makes it a smart base for vegan home cooks who want a familiar comfort-food texture without compromise.
Whole wheat pastry flour is the smart choice over regular whole wheat. Pastry flour is milled finer and has lower protein than standard whole wheat, which means it produces a tender, less chewy crust. Use regular whole wheat in a pinch and the crust comes out tougher; for the best texture, hunt down the pastry version.
The two-leavener combination is intentional. Two teaspoons of baking powder paired with a half teaspoon of baking soda gives a strong rise. The soda activates against the slightly acidic soy milk for an instant lift, while the powder kicks in during the bake for a second rise that pushes the biscuit upward.
The honey or maple syrup serves a dual purpose. The small amount of sweetener (just two teaspoons) helps the crust brown more evenly during baking and balances any bitter edge from the whole wheat. It’s not enough to make the crust taste sweet on its own, but enough to taste like a proper biscuit instead of a flour-and-water dough.
Pro Tips
- Cut the margarine into the flour until the mixture truly resembles coarse meal. Pea-sized lumps of fat give a more layered, flaky crust; finer cuts give a more uniform tender crumb.
- Use cold soy milk straight from the fridge. Cold liquid keeps the fat from melting before baking, which is what creates flake.
- Knead just 3 to 5 minutes the recipe specifies, no more. Overkneading develops gluten and the crust turns tough.
- For a savory pot pie, brush the rolled crust with a little soy milk before baking for a more golden finish.
Variations
- Add a tablespoon of fresh chopped herbs (rosemary, thyme, sage) to the dough for a savory crust that pairs beautifully with vegetable pot pie.
- Substitute butter for the margarine for a non-vegan version with a richer, more biscuit-like flavor.
- For a sweet cobbler topping, add a tablespoon of sugar to the dry ingredients and a quarter teaspoon of cinnamon.
Ingredients
Directions
Sift flour, salt if desired, baking powder, and baking soda into a large bowl.
Using a pastry blender or fork, cut the margarine into the flour mixture until it resembles coarse meal.
In a measruing cup, combine soy milk and honey or syrup.
Add the liquid mixture to the flour mixture, stirring with a fork to form a stiff dough.
Add more buttermilk if dough is too dry.
Knead lightly in bowl, about 3 to 5 minutes, until the dough is no longer sticky.
Then turn out onto lightly floured surface.
Roll out into desired shape.
Makes enough crust to cover a 9- by 12-inch baking pan.
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