Drop Biscuits

23 Oct

While spending a lazy morning in bed, I started thinking about how lovely it would be to have some warm biscuits for breakfast. Here is my adapted and veganized version the the classic. I went with drop biscuits so I wouldn’t have to roll and cut out the dough, but you can if you want to. Just drop the milk down from 1 cup to 3/4 c.

Drop Biscuits

1 c. of unbleached all-purpose flour
1 c. of whole wheat pastry flour
1 tbsp. of sugar, optional
1 tbsp. of baking powder
1 tsp. of salt
1/4 c. of non-hydrogenated vegetable shortening
1 c. of non-dairy milk (i used regular soymilk)

This makes 8-10 yummy biscuits.

Preheat oven to 450*F. Prepare cookie sheet.

1. Combine flours, baking powder, sugar and salt in a large bowl. Add shortening and cut in with a pastry blender or crumble with fingers until dough looks crumbly.

2. Slowly stir in milk until combined. Drop dough into evenly sized balls on prepared cookie sheet. Bake for about 12 minutes. They will be slightly golden on top.

Serve warm with butter and preserves. Enjoy! : )



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