Okay, I was planning to try a different kind of gruel every Monday – Friday during this fast, and I didn’t do it. But I got back on track tonight with…corn gruel & biscuits! Spicy biscuits. Preheat your oven to 450 (425 for convection ovens).
I thought it would be safe to use 5 jalapenos when I was making a recipe for 6 biscuits. More on that later…. I needed a recipe for reference, so I used this one for Southern Biscuits by Alton Brown. I halved the recipe, except for the salt (left it at 3/4 tsp), and then made a few other changes. Like adding those minced jalapenos and red bell pepper, along with a minced clove of garlic.
So, this is 1 cup flour, 3/4 tsp salt, 2 tsp baking powder, 1/8 tsp baking soda. Mix it up with a fork.
Now things get interesting: I added 2 Tbsp of that walnut mixture, still leftover from Vegan Taco Day. That’s the last of that. Since this is an oil free day, I replaced the margarine and shortening with….apple sauce! That is why I didn’t decrease the salt, but you could probably decrease it a *little*.
To replace the buttermilk, I have here 1/2 c chilled, unsweetened almond milk with 1 tsp vinegar added.
Before adding that “buttermilk,” I mixed the walnuts and applesauce into the dry mix with a fork until it was crumbly. Then I made a well in the center and poured in the almond/vinegar milk. Now….mix! I just kept using the same old fork.
Turn the dough out onto a floured surface. It’ll be pretty sticky and wet, so sprinkle more flour on the top and fold the dough in on itself. You might have to do it a couple times, don’t be shy.
Press the dough out with your hands. The recipe said to 1″ thick, but I think mine was slightly thinner. I used a glass, dipped in flour, to cut out the rounds.
Put them on a baking tray and bake at 450 (425 in a convection oven) for 12 to 20 minutes, depending on size and depending on whether or not you’re using a convection oven. When they’re golden brown on top, they should be done. Meanwhile, you should have had your onions boiling, approximately 1 cup of onions in 2 cups of water. Check out the other gruel recipes here and Here to see how to get started, if you need to.
After the onions were boiled until clear, I added about 2 heaping Tbsp of flour, whisking as I added a little at a time. If you need to add more to make it thicker, do so. It shouldn’t be too thick, though.
I took it off the heat and stirred an ice cube in it to cool it so I could put it in my food processor. Then I added 1/4 of a can of corn, and salt & pepper to taste. I kept the salt to a minimum since I made the biscuits a little salty.
After processing. Now for the fun part – it goes back in the pan!
I added another 1/4 can of corn and a little more pepper.
And then a couple shakes of cayenne.
Biscuits out of the oven. I didn’t really have it perfectly timed, but I’m making it look that way for this post. It is good to let them cool a little before you cut them, though.
Don’t they look pretty on the inside? You will only see it for a minute, though, because you’re going to cover them up…
with the corn gruel.
Let it soak for a while so you can cut the biscuit with your spoon. The bottom might be a little tough since there was no oil to make the dough soft(er). If you find this to be true of your biscuit, just tear it into bits from the start, before you cover it with the gruel.
P.S. the recipe ended up making only 5 biscuits, which meant I had one jalapeno per biscuit. And when I ate them, even though my tongue wasn’t even burning and barely felt it at all, I got hiccups. So be careful of that.