We are very conscious of food waste in our house, so when we cook, we save vegetable scraps to make broth. We also roasted a chicken earlier in the week, and the carcass went into the stock pot to make chicken soup. Since I hadn’t made bread yet this week, I put together this batch of savoury whole-wheat cheddar and sage biscuits to go with the soup, and we ate the leftovers the next day for breakfast.
It’s an easy recipe, adapted from tea biscuits from a recipe book of my mom’s. You could probably make vegan substitutions such as chilled coconut oil for the butter, or soy cheese – my go-to expert is my friend Louise Spiteri at Vegan Footprints – but I used what I had on hand:
Preheat oven to 400F
Put 1 c (250ml) whole wheat flour, sifted with 1 T (15ml) baking powder in a large bowl. To this, cut in chilled butter until mixture looks like coarse crumbs. I used to use vegetable shortening but I would rather have an ingredient that is less-processed. When using butter, I generally use the salted kind but there is no additional salt in the recipe, except what occurs in the cheese.
Gently stir in 2T (30ml) chopped fresh sage or 2t (20ml) dried sage, plus 1/2c (125ml) grated sharp cheddar (or other hard, flavourful cheese as you like). Vegan cheese can be substituted.
Add 1/2c (125ml) almond milk and stir just until mixed. Drop onto cookie sheet lined with parchment. Bake for 15 minutes or until golden.
Makes 8 biscuits.
Our recipe used Canadian-milled flour from Rogers Foods, sage from our garden, and aged Ontario cheddar, purchased at St. Lawrence Market.