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"Green Crab"
Braddock Bay Biscuits

Named after a gorgeous wildlife management park on the coast of Lake Ontario, this recipe is a delicious vegan take on a popular seafood restaurant's famous biscuits.

Makes approx. 6 biscuits



- 2 cups all-purpose flour

- 6 Tbsp vegan butter, plus 3 Tbsp additional for brushing

- 1 Tbsp baking powder

- 1/8 tsp baking soda

- 1/4 tsp salt

- 2 Tbsp nutritional yeast

- 2 tsp dried chives

- 3/4 cup Radical Foods New York State Sauce

- 3 Tbsp vegan chicken broth

(preferred - can substitute vegetable broth or water)

- 1 tsp dried parsley (or to taste)

- Preheat the oven to 425 F.

- In a large mixing bowl, combine the dry ingredients (minus the parsley).

- Cut the 6 Tbsp of vegan butter into the dry ingredients until it has a sandy texture.

- In a separate bowl, combine the New York State sauce and broth/water. 

- Add the sauce mixture to the large mixing bowl and mix gently just until combined, being careful not to over-mix.

- Pat out the dough onto a clean work surface until it's about 1 inch thick and cut into rounds using a dough cutter or drinking glass.

- Place the biscuit rounds onto a parchment paper-lined baking tray and bake for 16 minutes, or until the tops and bottoms are lightly golden brown. Rotate the pan in the oven halfway through baking if the oven bakes unevenly.

- Melt the remaining 3 Tbsp of butter in a separate container and add the dried parsley. Brush this butter mixture onto the tops of the cooked biscuits. 

- Best enjoyed while watching New York State wildlife (or making plans to).

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