This week has been crazy busy and I am sorry for the late post. Barb had a skin biopsy earlier this week since she will not stop licking the fur completely off her tummy and legs. I did not want to do a trial and error with drugs since the vet wasn’t too sure what she has. I got the results today and turns out she has severe allergies so I have to change her diet. I am glad I didn’t do the drug route since her behavior can be altered by it. To me she is the most perfect cat and I wouldn’t want her to act differently if it could be avoided. Now she has to wear a cone for 10 days and hates me.

Barb does not like the Cone of Shame. Look at that cut eye she is giving me.

Mark and I also put in our 2 months notice for our current place and are on the hunt for another place. We have been searching online and have been to several apartment showing but nothing yet that we both agreed on. On top of all this vet trips and apartment viewings, I am sick. Blah. My voice sounds like I have been smoking for 100 years so it has been nothing but tea, soup and green smoothies for this girl. Once my throat calmed down a little yesterday I needed something solid.  This is the first time I had made biscuits and loved them! So much flakier and buttery than the biscuits I have tried before (aka Tim Horton’s and Bisquick). At first I made them plain but I wanted more. My friend once made this green onion biscuits for a potluck brunch and dammmn they were so good. This recipe is adapted from hers except made vegan. These freeze really well and toss them in the oven to reheat. Don’t put any baked goods in the microwave since they will turn into rocks.  Serve these as a side to any meal plain or with a little extra vegan butter.

Yield depends on how large you want your biscuits!

• 8 tablespoons Earth Balance
• 1 cup all-purpose
• 1 cup whole wheat pastry flour
• 1 tablespoon baking powder
• 1 tablespoon organic cane sugar
• 1 teaspoon kosher salt, grinded to fine or fine grind sea salt
• ¾ cup plus 1 tablespoon unsweetened almond milk
• 1/2 cup minced green onions
• 2 tablespoons chopped fresh parsley
• 1/3 cup nutritional yeast
• Flour for dusting

Line a dinner plate with wax or parchment paper and measure out the butter onto the plate in individual pads. Freeze the butter for about 15 minutes. Line a baking sheet with parchment paper and preheat oven to 425 degrees. Meanwhile, in a large bowl whisk together the flours, baking powder, sugar and salt.

When the butter is frozen, add it to the bowl and cut into the flour with a pasty cutter until it is a pea size crumble.

Add the rest of the ingredients and stir with a spatula or wooden spoon until fully combined but don’t over mix, a few streaks of flour is fine. Add 2 tablespoons of all-purpose flour to your countertop and dump the dough onto it. Create a circle with the dough about ½ inch thick. With a flour dusted cookie cutter or small drinking glass rim, cut your dough into even pieces (depending on how large or small your cutter is determines how many biscuits you will get. I used a 3- inch wide cutter and got 7 biscuits.) I took the excess dough made a little circle and cut the dough for 1 last biscuit.

With a flipper, transfer the cut biscuits onto the parchment lined baking sheet. Bake for 12-15 minutes until golden brown. Serve!