Walk don't run to your pantry, collect these few simple ingredients and whip up a batch of biscuits now. You'll experience such a feeling of mastery and accomplishment. = )
First, preheat your oven to 450. Then measure out margerine and vegetable shortening onto a small plate and put them in the freezer. Line a cookie sheet with parchment paper (or lightly grease). This recipe yields seven 2-1/2 inch biscuits with some extra for the chef's treat. The photo above is one recipe cut into 2-1/2 inch rounds, mini biscuits, and pinwheels. Note: It's a good idea to make two batches because they go down so easily!
-
1 cup all purpose unbleached white flour
-
1 cup whole wheat pastry flour
-
5 teaspoons baking powder
-
1 teaspoon salt
-
1 teaspoon sugar
-
3 Tablespoons non-hydrogenated vegetable shortening
-
2 Tablespoons non-hydrogenated margerine
-
2/3 cup rice or soy milk
In a medium bowl, sift together the flour, baking powder and salt. Give the mixture a quick whisk. Cut the frozen fats into the flour mix with two knives or a pastry knife until the fats are thoroughly incorporated into the flours. Add the milk and mix it into the flour until a scrappy dough forms. Pour the dough out onto a working surface and, adding flour as needed to avoid the dough sticking, pat the dough to 1/2 inch high. Cut into desired shape or round. Mini biscuits are delightful. Use the top of a cordial or other small glass as your cutter. Place onto the parchment.
You will have leftover dough to make cook's treats! Bring the scraps together and pat down again, about a quarter inch thick. Sand with a layer of cinnamon and sugar or spread with jam. Roll up and slice 1-inch wide. Place onto the parchment with the biscuit rounds.
Bake for 15 minutes. I dare you not to have one immediately.
P.S. Barbarella says "Go Vegan, why not?"
