Stuffing Biscuits

Even though it isn’t Thanksgiving, in fact it’s summertime, the main dish I’m making tonight is screaming for a side of stuffing.   What a great idea, little stuffing biscuits.  They look so cute on the plate and I bet kids would love them.  Just add some gravy and you’re all set. 

Stuffing Biscuits

The Dirty Vegan Cookbook

Makes approx. 10 biscuits

1/4         cup flaxseed, ground

3/4         cup plain soy or almond milk

4            cups cubed bread, any kind

2            tablespoons vegan butter

1            small onion, finely chopped

1/2         cup celery, finely chopped

4            strips vegan bacon, chopped  **I didn’t use

1/4         cup vegetable stock

1            teaspoon dried sage

1            teaspoon dried parsley

              salt and pepper, to taste

Preheat oven to 425 degrees.  Line a baking sheet with high temperature resistant parchment paper and grease lightly.  Combine flaxseed and milk in a large mixing bowl; add bread cubes and toss.  Let bread soak up nearly all the liquid and set aside.

I a frying pan on medium heat, sauté onion and celery in butter until very soft, stirring frequently.  Add vegan bacon and sauté until browned; allow mixture to cool enough to handle safely.  Add vegan bacon mixture to bread and add remaining ingredients to mixing bowl.  With clean hands, combine and roll into large balls.  Bake for 20 minutes or until biscuits are golden brown.