2 cups all purpose flour, 3 teaspoons baking powder, 1 teaspoon salt *GF use all purpose GF flour plus 1 tsp xanthum gum
¼ cup shortening ( I prefer Earth Balance)
¾ cup “buttermilk” (1 cup soymilk + 1 tsp vinegar, whip together and allow to sit for 5-10 minutes to “curdle”)
Preheat oven to 400 degrees.
Place sifted flour into bowl, add shortening and use pastry blender or fork to cut shortening into small particles.
Add “buttermilk” a little at a time until a medium-soft dough is formed. (More may be needed if dough is too hard.)
Knead a few times onto floured surface until smooth and dust dough ball with additional flour.
For flat biscuits, roll out and cut with a biscuit cutter or an upside down glass.
For tall biscuits, fold dough in half and pat down about 3 or 4 times then roll out and cut. DO NOT twist your cutter or glass when making the biscuits, that seals the edges and they will rise into balls not tall biscuits.
Place in pan with edges touching. Bake at 400 degrees for 10 – 13 minutes or until golden brown.
Recommended serving: Perfect addition to soup! Also can be eaten with and jam for breakfast or with vegan British ‘clotted cream’ and fresh berries.
Clotted Cream: 4 Tbsp Earth Balance margarine, 4 Tbsp Tofutti Cream Cheese, 2 Tbsp confectioners sugar (powdered sugar). Let ingredients sit out to warm to room temp and use a mixer to whip up the cream. Spread on biscuits and add fresh fruit making little “sandwiches”.