Breakfast Biscuits
PRODUCT USED
COOKING TIME
20 min.
SERVING SIZE
1 person
INGREDIENTS LIST
● Pickled Onions
● 1 red onion, sliced thinly
● 1 cup of distilled white vinegar
● 1 tsp of salt
● 1 tsp of sugar
Dijonaise Sauce
● ¼ cup of dijon mustard
● ¼ cup of mayonnaise
● 1 TBSP of lemon juice
● Salt and pepper, to taste
Biscuits
● 3 cups all purpose flour
● 1 tablespoons granulated sugar
● 2 tablespoons baking powder
● 1 teaspoon salt
● ½ cup vegan butter, cold (Miyoko's works best here)
● ¾ cup unsweetened non-dairy milk, of choice
● 2 tablespoons lemon juice
Sandwiches
● Butter biscuits or bagels, sliced
● Plant Provisions Chipotle Chili Slices
● JUST Egg, folded
● Pickled onions
● Dijonaise sauce
● Radish microgreensPickled Onions
● 1 red onion, sliced thinly
● 1 cup of distilled white vinegar
● 1 tsp of salt
● 1 tsp of sugar
Dijonaise Sauce
● ¼ cup of dijon mustard
● ¼ cup of mayonnaise
● 1 TBSP of lemon juice
● Salt and pepper, to taste
Biscuits
● 3 cups all purpose flour
● 1 tablespoons granulated sugar
● 2 tablespoons baking powder
● 1 teaspoon salt
● ½ cup vegan butter, cold (Miyoko's works best here)
● ¾ cup unsweetened non-dairy milk, of choice
● 2 tablespoons lemon juice
Sandwiches
● Butter biscuits or bagels, sliced
● Plant Provisions Chipotle Chili Slices
● JUST Egg, folded
● Pickled onions
● Dijonaise sauce
● Radish microgreensPickled Onions
● 1 red onion, sliced thinly
● 1 cup of distilled white vinegar
● 1 tsp of salt
● 1 tsp of sugar
Dijonaise Sauce
● ¼ cup of dijon mustard
● ¼ cup of mayonnaise
● 1 TBSP of lemon juice
● Salt and pepper, to taste
Biscuits
● 3 cups all purpose flour
● 1 tablespoons granulated sugar
● 2 tablespoons baking powder
● 1 teaspoon salt
● ½ cup vegan butter, cold (Miyoko's works best here)
● ¾ cup unsweetened non-dairy milk, of choice
● 2 tablespoons lemon juice
Sandwiches
● Butter biscuits or bagels, sliced
● Plant Provisions Chipotle Chili Slices
● JUST Egg, folded
● Pickled onions
● Dijonaise sauce
● Radish microgreens
DIRECTIONS
Make your pickled onions.
a. The night before your brunch, make the pickled onions: add the onion slices to a
glass jar.
b. In a small saucepan, bring the vinegar, salt, and sugar to a simmer, then pour
over the onions.
c. Cool, then store in the fridge overnight. (They get better the longer they sit!)
Make your biscuits.
a. Preheat the oven to 425 F. In a large bowl, add the flour, sugar, baking powder,
and salt, and mix together. Then add the butter and mix it in with your fingers or a
pastry cutter until crumbley pea-sized pieces resemble.
b. Add the milk, lemon juice, and mix it into a dough ball. Flip the dough onto a
floured surface and use your hands to flatten the dough. Fold the dough over
itself once and flatten again. Repeat once more. Flour your hands well to keep
the dough from sticking to your hands. If the dough is sticky, add more
flour, few tablespoons at a time.
c. Once you have flattened out your dough for the third time, use a round biscuit
cutter or cookie cutter and press out biscuits. Roll the dough out again with the
remaining edges and cut out the rest of the biscuits.
d. Place your biscuits onto a parchment-lined baking sheet and brush the tops with
a little milk. Bake in the oven for 8 to 10 minutes or until golden brown on top.
Make your dijonaise sauce.
a. Stir together the dijon mustard, mayonnaise, and lemon juice until smooth.
b. Add salt and pepper, then taste and adjust if needed.
Make your biscuit sandwiches.
a. First, prepare your JUST Eggs, following instructions provided. Add the eggs to
the biscuit, and top with Plant Provisions Chipotle Chili slices, pickled onions, and
microgreens. Smear a bit of dijonaise sauce on the top, then finish your biscuit
sandwich and enjoy!
