Ingredients (use vegan versions):
- 1 cup unbleached flour (if available)
- 1 cup whole wheat flour (keeps best in fridge)
- 1/4 cup wheat germ (keeps best in fridge)
- 1 tablespoon baking powder (I prefer Featherweight aluminum-free)
- 1/2 teaspoon Salt Sense (lower sodium, but other salt is fine)
- 1/4 cup canola oil (or vegetable or light olive oil)
- 6-8 oz. almond milk (or vegan soymilk, rice milk, etc., any-fat version)
Directions:
Use a large bowl. Stir the dry ingredients together.
Pour in the oil, then "cut" it in with a pastry blender or
two butter knives until mixture is "pebbly" -- small
pebbles throughout.
Gradually stir in the milk. I eyeball it at this point,
pouring straight from the container. Stop adding milk
when the mixture forms a ball, separating from the
bowl sides.
Put foil on a baking sheet (or use a nonstick one) and
preheat the oven to 450 degrees or so. Divide the
dough into 6 to 12 pieces and place on the sheet,
evenly spaced. Bake for about 10 minutes -- biscuits
will be firm to the touch with a little golden color when
done, slightly doughy on the inside.
Good hot or cold, plain or with jam or margarine. Very
filling.
Serves: 6-12 biscuits
Preparation time: 20 minutes
|
