Brown Rice Skillet Biscuits

Brown Rice Skillet Biscuits, Chickpea and Cremini Mushroom Soup and an Autumn Vegetable Salad

Biscuits cooked on the stove top are a new concept at Cafe Drake HRV but apparently we're about 250 years behind the times; the method of preparing them in a skillet over a hearth fire dates back to the colonial era. These quick biscuits are a little chewy and very substantial, the ideal co-star to a bowl of hot soup.

Combine together in a large mixing bowl 1 and 1/4 cups whole wheat pastry flour,  1/4 cup stone-ground cornmeal, 1 t. baking powder,1 t. salt, 1/2 t. garlic powder and 1/2 t. dried marjoram. Stir to blend well. 

Now add to the mixture 3 T. very cold butter, cut into small pieces. For a delectable vegan version, substitute very cold, solid coconut oil. Rub with your fingers until you have a bowl full of chunky crumbs. Don't worry about this too much; a minute or two should be sufficient time.

Stir in 1 cup cooked brown rice and 1/4 cup plain soy milk, rice milk or dairy milk. Work the dough with your hands until it's firm. If you need a bit more liquid, add a small amount. 

Divide the dough into two parts and press out into a circle, about 1/4" thick. It's best to do this on a floured surface and with floured hands. Use a cookie cutter or a small glass to cut the biscuits into circles. When you run out of dough, just gather it up and pat out again until all the dough is used.

Heat a large non-stick skillet over medium heat. Lightly spray or brush the pan with olive oil. Arrange the biscuits in a single layer and cook until both sides are golden brown. Transfer to a platter to cool.

The biscuits can be stored in an airtight container at room temperature for a day or so. For longer storage, freeze and toast when ready to eat.