This recipe is adapted from the Better Homes and Gardens 75th Anniversary edition "Biscuits Supreme" recipe. Dangerously fast to make and easy to eat, these are a great way to "dress up" a family dinner! This recipe might be vegan, but I'm not sure of the rules. Anyone know?
Dairy-Free Drop Biscuits
3 cups all-purpose flour
4 tsp baking powder
1 Tbs sugar
1 tsp salt (I used kosher)
3/4 tsp cream of tartar
3/4 cup shortening
1 cup soy milk
3 cups all-purpose flour
4 tsp baking powder
1 Tbs sugar
1 tsp salt (I used kosher)
3/4 tsp cream of tartar
3/4 cup shortening
1 cup soy milk
Place all ingredients except soy milk in bowl of food processor and pulse until mixture resembles corn meal, with some larger chunks remaining. Dump into a separate bowl and add the soy milk all at once. Stir until just combined- dough will be sticky.
Drop by spoonfuls onto a greased cookie sheet and bake at 450 degrees for 10 minutes, or until tinged golden.
I like to make my biscuits bite-sized, and place them all clustered together- it takes a few extra minutes of baking, but when they're done I dump them onto a tea-towel lined plate, and we break them up like monkey bread.
Drop by spoonfuls onto a greased cookie sheet and bake at 450 degrees for 10 minutes, or until tinged golden.
I like to make my biscuits bite-sized, and place them all clustered together- it takes a few extra minutes of baking, but when they're done I dump them onto a tea-towel lined plate, and we break them up like monkey bread.
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