Vegan Mofo 2010: Big Fat Biscuits

Soups and stews have been on the menu for the last several days here. This evening we decided to make biscuits to enjoy with our brothy leftovers.  I made three different  types of biscuits: green onion, savoury red pepper & onion and a simple plain biscuit.  The savory red pepper & onion biscuit recipe can be found in the pages of Sarah Kramer and Tanya Barnard's The Garden of Vegan.  The green onion biscuit is identical to the plain biscuit with the addition of  1/2 cup chopped green onions. The plain biscuits were tonight's family favorite (recipe to follow.)  Biscuits are so simple and quick to make, why anybody would buy the toxic rolled up kind from the grocery store dairy section is beyond me.  Toxic??? Hell ya!  Even if you can find a dairy free version they will still be loaded with hydrogenated oils, refined flours and several laboratory created completely unnecessary ingredients.  Do yourself and those you feed a favor and steer clear of them.

Plain & Simply Biscuits

2 cups unbleached flour

3 tsp baking powder

1tsp salt

1/2 tsp fresh ground pepper

1 tsp garlic powder

1/3 cup melted earth balance (or other non hydrogenated, non dairy butter substitute)

1 cup plain almond (or soy) milk mixed with 1tsp lemon juice

Preheat oven to 450. In a large bowl sift together flour, baking powder, salt, pepper, garlic powder.  Mix lemon juice with non dairy milk then add melted earth balance.  Add liquid ingredients to dry ingredients  and knead until you have a large ball of dough.  Pull apart the large ball of dough into 6 medium balls or 12 small balls. Place the dough balls onto an oiled cookie sheet, and slightly flatten the tops down.  Bake 10-15 minutes. Will make 6 medium biscuits or 12 small ones.

Optional:  brush the tops of the biscuits with a little melted earth balance before you bake them.