Cookin: Baking Powder Biscuits

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Baking Powder Biscuits

 

Recipe By : Cookin' Southern Vegetarian Style, Ann Jackson p38

Serving Size : 1 Preparation Time :0:00

Categories : Breads Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

4 tablespoons soy margarine

3/4 cup soymilk or milk or water

 

Also in Heart of the Home, Ann Jackson (1995)

 

Yield: 12 to 15 biscuits

 

Stir the dry ingredients together and work the margarine in with a

fork until it's crumbly. Make a well in the dry ingredients, and add

the liquid all at once. Stir this quickly, just until the dough

leaves the sides of the bowl. This shouldn't take more than 30

seconds.

 

Preheat the oven to 450F. Turn the dough onto a well-floured board,

and gently knead for about 30 to 40 seconds, just until you can roll

out the dough without it sticking. Roll the dough to about 1/2 inch

thick, and cut with a biscuit cutter or cookie cutter. (Even the end

of a small glass will work.)

 

Put these on an ungreased cookie sheet, and bake about 10 to 12

minutes, or until nice and brown on the bottom.

 

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Per serving (excluding unknown items): 1325 Calories; 48g Fat (33%

calories from fat); 26g Protein; 196g Carbohydrate; 0mg Cholesterol;

3055mg Sodium

Food Exchanges: 12 1/2 Starch/Bread; 9 Fat

 

NOTES : There is something about making biscuits that gets me in

touch with the sisterhood of all women. Somehow I feel a bond to

pioneer ladies who made biscuits while they crossed the prairie; Okie

mamas who whipped up batches of biscuits in Hooverville; Southern

women who couldn't conceive of breakfast without a big platter of

lighter-than-air biscuits.

 

Needless to say, I love biscuits. They are good for breakfast or

supper and can be whipped up in no time. If you have any left over,

these biscuits are the best for picnic or bag lunches. Try them split

in half with soy sausage, " fried chicken " tofu, or just soy margarine

and jam.

 

You can use any combination of white or whole wheat flour here. Just

remember, the lighter the flour, the lighter the biscuit.

 

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