Over Christmas break, my mom decided to make some southern style biscuits like my grandma used to make. They were easy to veganize, and so delicious that I ended up making them again the very next morning. Someone who shall remain nameless ate SEVEN!! These are yummy with agave nectar, earth balance, or strawberry jelly on top. They would also be good with vegan gravy at dinnertime.
Ingredients (yields about 10 three-inch biscuits):
- 2 cups Bisquick
- 1/2 rounded tbsp. Crisco All-Vegetable Shortening
- 1/4 tsp. baking powder (this is important for the biscuits to rise)
- 3/4 cup vanilla soymilk
Preheat oven to 400° and grease a cookie sheet with Earth Balance butter or Pam vegetable spray. Cut shortening into Bisquick in a medium mixing bowl. Add soymilk and baking powder, and mix with a fork, breaking up bits of shortening. The batter should be sticky. Important: Dust hands with flour and sprinkle flour on top of batter to prevent a sticky mess. Then scoop out about a golf ball sized amount of batter, roll it in your floured hands, smooth it and flatten slightly. Place onto greased cookie sheet. Repeat with remaining batter, placing biscuits about 2 inches apart on the pan. Bake about 15 minutes, or until golden brown. Add your favorite toppings and enjoy!