Guest guest Posted May 5, 2007 Report Share Posted May 5, 2007 Perfect for anyone with milk or egg alleries also. Gypsy Vegan Biscuits 2 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 1/4 cup shortening or stick margarine with no dairy 3/4 cup rice/soy/almond milk Put 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 rice milk (preferred to soy or almond milk) and stir until a dough forms. Knead the dough in the bowl until it can be rolled. Roll it out on a surface floured with whole-wheat flour to 3/4 inch (2 cm) thick. Cut it into round biscuits with a floured cookie cutter or a glass. (Or cut them into any other shape you prefer. Scones are often triangular, for instance.) Bake on an ungreased, unfloured baking sheet at 475 degrees for 12 to 15 minutes. The biscuits' edges should be browned but not black. The whole-wheat flour on the surface will be nicely toasted and add colored speckles to the biscuits. Serve smothered in gravy, with your favorite jelly, or as a side for soup or vegetables. Notes: Preparation time is less than 20 minutes, and most of that is spent waiting for the biscuits to bake. Biscuits 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. Out of rice milk? You can use water instead. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 5, 2007 Report Share Posted May 5, 2007 Hi Gypsy! Since I'm here in the Deep South I LOVE biscuits. I can't wait to make this recipe tomorrow since I have all the ingredients on hand! I have a question...I don't have stick margarine here at the house, I just have vegan spread kind. Will this work? I know ZERO about cooking but this group has helped me out tremendously! Have a nice day everyone! Rachel , Gypsy G <bohemian_river wrote: > > Perfect for anyone with milk or egg alleries also. > Gypsy > > Vegan Biscuits > > 2 cups all-purpose flour > 3 teaspoons baking powder > 1 teaspoon salt > 1/4 cup shortening or stick margarine with no dairy > 3/4 cup rice/soy/almond milk > > Put 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 rice milk (preferred to soy or almond milk) > and stir until a dough forms. Knead the dough in the > bowl until it can be rolled. Roll it out on a surface > floured with whole-wheat flour to 3/4 inch (2 cm) > thick. Cut it into round biscuits with a floured > cookie cutter or a glass. (Or cut them into any other > shape you prefer. Scones are often triangular, for > instance.) > Bake on an ungreased, unfloured baking sheet at 475 > degrees for 12 to 15 minutes. The biscuits' edges > should be browned but not black. The whole-wheat flour > on the surface will be nicely toasted and add colored > speckles to the biscuits. > Serve smothered in gravy, with your favorite jelly, or > as a side for soup or vegetables. > Notes: Preparation time is less than 20 minutes, and > most of that is spent waiting for the biscuits to > bake. > Biscuits 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. > Out of rice milk? You can use water instead. > > > > > > Quote Link to comment Share on other sites More sharing options...
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