Aquafaba Files
Delicious, Tender Vegan Biscuits
An ideal biscuit — for breakfast, for the side of a bowl of beans or grits, and for literally any time or place you need a biscuit
The Aquafaba Files is a Tenderly recipe series by Laura Vincent, exploring the almost suspicious versatility of this ingredient that is little more than the leftover liquid from a drained can of chickpeas.
As with my cornbread, I was apprehensive about presenting a recipe for such an archetypal American food as biscuits, when I live thousands of miles away from that country. I do love a quick bread — from the relatively similar scones, beloved in my home of New Zealand, to soda bread, beer bread and numerous others. I traveled to America in 2012 and suspected I’d love biscuits before I’d even eaten one, but was not prepared for the decadence of the fluffy, crisp dough draped in creamy, pale gravy that I ate in New Orleans — it made all subsequent breakfasts feel quite drab in comparison.
The ideal biscuit is buttery and tender, with just enough heft to be dragged through gravy or sauce. Flaky layers appear from the bursts of fat dispersed through the flour, and there’s a slight tang from the soured milk. Biscuits are an ephemeral joy — quickly made, best eaten with equal…
