Biscuits - Vegan

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup shortening (non-hydrogenated)
• 3/4 cup soymilk or 3/4 cup rice milk or 3/4 cup almond milk

Recipe

• 1 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.
• 2 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 bisquits 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 bisquits with a floured cookie cutter or a glass. (or cut them.
• 3 into any other shape you prefer. scones are often triangular, for instance.).
• 4 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 bisquits.
• 5 bisquits are also quite tasty when warmed over. they store well in the fridge and can be frozen. warm them up in the oven, a toaster oven, or the microwave.