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December 16, 2009

Vegan Biscuits

vegan biscuitsIngredients:

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup shortening
  • 3/4 cup soy, rice, or almond drink

Sift all the dry ingredients into a bowl and stir them up real good with a fork. Cut the shortening into bits and stir it into the mix. It should not look very good yet.

Add the liquid and stir until a dough forms. Gather the dough into a large ball, without kneading it much (too much kneading will yield biscuits that are not very flaky). Roll it out on a surface floured with whole-wheat flour to about an inch (2.5 cm) thick. Cut it into round biscuits with a floured cookie cutter or a glass.

Bake on an ungreased, unfloured baking sheet at 475 degrees F for 12 to 15 minutes. The bisquits’ edges should be browned but not black. The whole-wheat flour on the surface will be nicely toasted and add little speckles to the biscuits.

Serve smothered in gravy, with your favorite jelly, or as a side for soup or vegetables.


Vegetarian Recipes

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