I love to eat biscuits on weekend mornings. This morning I made an especially good batch. I think their texture may have been different than usual, because it is cool and rainy here today. Weather definitely affects baking!
They are delicious served with fried apples or sliced tomatoes and gravy and/or pan-fried potatoes. This morning I ate them alone with a big glass of chocolate soymilk. YUM! You could also serve them as bread with dinner or take them on a picnic to make tomato sandwiches.
1 c. all-purpose unbleached flour, plus more for kneading
scant 1/2 t. salt (You really could get away with 1/4 t. if you're watching your salt, but they don't rise quite as well.)
1 1/2 t. baking powder (Get the kind with no aluminum in it.)
2 T. vegan butter, cold
1/2 c. plant-based milk
Preheat oven to 425 degrees F.
In a medium bowl, mix the flour, salt, and baking powder with a fork. Cut the cold butter into small chunks, then work it into the flour mixture with your fingertips. The butter should be completely incorporated into the flour so that the flour looks crumbly and you cannot identify any chunks of butter. Stir in the plant-based milk and incorporate.
On a clean kitchen counter, sprinkle out some flour. Turn the dough out onto the floured surface. Sometimes the dough might be pretty wet, sometimes (like today for me), it might be quite dry. Either way, knead the dough in the flour briefly. I limit myself to about 8 kneads before patting it out to a 1/2-inch. If you knead biscuits too much, they come out too dense. Use a biscuit cutter (or the rim of a glass or jelly jar) to cut out biscuits, but don't twist the cutter. This seals the edges and can prevent a good rise during baking.
Put biscuits in an oven-safe pan (I use a nice cast iron griddle.) and bake until the biscuits have risen and the tops are browned. This recipe makes about 5 biscuits of average size and doubles easily.
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