Enjoy these savory biscuits anytime. They are non dairy so they can be served with a meat meal, they taste so good along side a hearty beef stew. You can also eat them at breakfast with eggs or smoked salmon. They are truly versatile.
- Cook Time
- Prep Time
- 8 ServingsServings
- 1 cup plain soy milk
- 1 tablespoon white wine vinegar
- 2 cup all-purpose flour
- 4 teaspoon baking powder
- ¾ teaspoon kosher salt
- 4 tablespoon vegetable shortening
- 2 tablespoon chopped chives
Preheat oven to 450° F.
In a small bowl, combine soy milk and vinegar and stir. Let sit 5 minutes or until lumpy.
In a large bowl, combine flour, baking powder, salt and stir. Using your fingertips, rub shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Stir in soy milk mixture and chives – dough will be sticky.
Turn dough out onto a floured board. Flatten to 1-inch thick, constantly flouring hands and dough if too sticky. Using a 2 ½-inch round cookie cutter, cut biscuits from dough and transfer to a greased sheet pan. Re-roll dough scraps and continue cutting until all the dough is used.
Bake 12 minutes or until golden brown and puffy. Serve warm.