Thai Biscuit Mini Sandwiches with Quick Pickled Vegetables and Garlic Aioli
Prep time
Cook time
Total time
Serves: 8 biscuit mini sandwiches
Pickled Veggies
  • 8 thin slices cucumber
  • ⅓ cup shredded or grated carrots
  • 2 teaspoons rice wine vinegar or vegan fish sauce (sold as “vegetarian” in Asian markets)
Garlic Aioli
  • 3 tablespoons vegan mayonnaise
  • ⅛ teaspoon garlic powder
Thai Red Curry Biscuits
  • 1 tablespoon + 2 tablespoons dairy-free buttery spread, divided
  • 1 cup all-purpose or white-wheat flour
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 tablespoon shortening or coconut oil (solid)
  • 1 tablespoon prepared Thai red curry paste
  • 1 teaspoon rice wine vinegar or vegan fish sauce (sold as “vegetarian” in Asian markets)
  • 6 to 8 fresh basil or Thai basil leaves, minced* + 8 whole leaves
  • ⅓ cup So Delicious Dairy Free Original Coconut Milk Creamer
  • ⅓ cup caramelized onions or 8 2-inch grilled tofu squares (optional)
  1. To make the biscuits, preheat your oven to 450ºF. Melt 1 tablespoon of the buttery spread in a 6-inch (or larger) cast iron skillet placed in oven. Remove from the oven.
  2. (The following can be done in a food processor, if desired). Whisk the flour, baking soda and salt together in a large bowl. Whisk in the solid 2 tablespoons of buttery spread and shortening or coconut oil until well-distributed and sandy. Add the curry paste, vinegar or fish sauce, and basil and stir to combine. Drizzle in the coconut creamer and stir until the dough comes together in a ball.
  3. Turn the dough onto a lightly floured surface and pat into a ¾-inch tall disk. Working quickly, fold in the sides like you are folding a business envelope, pat into a ¾-inch tall disk, turn a quarter turn and repeat 4 more times. Cut the dough with a 2-inch biscuit or cookie cutter or sturdy glass.
  4. Place each biscuit into the prepared skillet, right side down, and then flip right side up to coat both sides with butter. Bake for 10 to 12 minutes, or until risen and golden.
  5. While the biscuits cook, make the pickled veggies and garlic aioli. Toss the cucumbers, carrot, and rice wine vinegar or fish sauce together in a small non-reactive bowl or carton and let soak until ready to use. In a separate small bowl, whisk the mayonnaise and garlic powder together.
  6. When cool enough to handle, cut each biscuit in half horizontally and spread each with ⅛th of the garlic aioli, ⅛th of the caramelized onions or a slice of tofu, and ⅛th of the pickled veggies. Serve immediately, garnishing each with a fresh basil leaf.
Recipe by Go Dairy Free at