Prep 15 mins
Cook 20 mins
Source of Recipe http://www.boutell.com/vegetarian/bisquit.html how many biscuts you make depends on how you cut out the dough.
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1⁄4 cup shortening (non-hydrogenated)
- 3⁄4 cup soymilk or 3⁄4 cup rice milk or 3⁄4 cup almond milk
- Sift 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 liquid and stir until a dough forms. Gather the dough into a large ball, without kneading it much (too much kneading will yield bisquits that are not very flaky). Roll it out on a surface floured with whole-wheat flour to about an inch (2.5 cm) thick. Cut it into round bisquits 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 F for 12 to 15 minutes. The bisquits’ edges should be browned but not black. The whole-wheat flour on the surface will be nicely toasted and add little speckles to the bisquits.
- Bisquits 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.