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White Whole Wheat Biscuits in Artichoke Tofu Burger Sliders

White Whole Wheat Biscuits in Artichoke Walnut Tofu Sliders

Bake up some warm biscuits and tasty mini-tofuburgers in the same hot oven, and serve with a quick dijon-mayo spread.
Servings 11
Author Robin Asbell



  • 2 cups soft white whole wheat flour 250 g
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 6 tablespoons chilled unsalted butter or coconut oil
  • 3/4 cup buttermilk or clabbered soymilk


  • 18 ounces extra firm tofu drained
  • 1/2 cup rolled oats
  • 14 ounces canned artichoke bottoms drained and patted dry, divided
  • 1 tablespoon fresh thyme chopped
  • 3 tablespoons minced shallots
  • 2 tablespoons Dijon mustard
  • 1 teaspoon salt
  • 1/2 cup walnut pieces finely chopped
  • 11 leaves red butter lettuce
  • 11 slices tomato
  • 6 tablespoons mayonnaise your favorite
  • 2 tablespoons Dijon mustard


  • Preheat the oven to 400 F. Line two sheet pans with parchment paper.
  • In a large bowl, stir the flour, baking powder, sugar and salt. Using the large holes of a grater, grate in the cold butter, gently tossing to coat with flour. Form a well in the center of the flour mixture and pour in the buttermilk or clabbered soymilk. Stir just until a rough shaggy mass forms. Lightly flour a counter and scrape the dough out, pat into a rectangle, then fold in thirds. Pat out to 3/4 inch thick and cut into biscuits with a 2 inch biscuit cutter. Place on a parchment lined pan. Pat the scraps together and press into the biscuit cutter to form the final biscuits.
  • Bake for about 15 minutes, until the tops are dry and the bottoms are browned. Cool on pans on racks.
  • For the burgers, wrap the tofu in a towel to blot dry, press to remove any extra moisture. Crumble into a large bowl. Drain the artichoke bottoms and pat dry, then divide in half. Mince half and add to the bowl. To a food processor, add the oats and grind to a chunky powder. Add the second half of the artichoke bottoms and process to coarsely puree. Scrape into the bowl, and add the thyme, shallots, dijon, salt, and walnut pieces. Mix with your hands, squeezing to make the mixture hold together.
  • Scoop 1/4 cup portions onto the second prepared pan, leaving an inch between the portions. Lightly oil your palms and flatten the portions to make 3/4 inch thick burgers.
  • Bake for about 30 minutes, until firm and a little crusty. Mix the mayo and dijon in a small bowl. Serve on split biscuits, with lettuce, tomato and dijon mayo,.


These can be vegan, if you measure the coconut oil and then chill it, then grate it into the flour mixture. To clabber soymilk, pour a tablespoon of apple cider vinegar into a liquid measuring cup and add soymilk to make 3/4 cup.