Friday, July 20, 2012

Flaky Buttermilk Biscuits

2 1/4 cups All-Purpose Flour
2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1 teaspoon Salt
2/3 cup Vegetable Shortening 
1 cup Soy Milk + 1 teaspoon Vinegar

Pre-Heat oven to 450 F

Pour out 1 cup of soy milk and add in 1 teaspoon of vinegar. Allow mixture to sit for about 5 minutes to curdle up, which will give you biscuit a butter milk type flavor.

In the mean time, in a large mixing bowl add in your flour, baking powder, baking soda, & salt. Whisk together very well (I just a used a fork). Add in your 2/3 cup of vegetable shortening about 1 Tablespoon at a time. Using one of your hands , crumble the the shortening into the flour until you get small pea size clumps of flour. Make small well in your flour mixture, and pour in your curdle soy milk, fold in the flour with a mixing spoon or rubber spatula until all the soy milk has been adsorbed into the flour mixture.

Now, lightly flour your counter and roll out the dough (about 1/2 inch) and fold over in half. Repeat this step of rolling out and fold over 3 more times (making a total of 4 folding overs). I used a 21/2 inch cutter to cut out my dough, which made a total of 14 biscuits.

Spray a sheet pan with oil, and line with parchment paper, and spray the top of the parchment paper. Add in the biscuits and brush each one with soy milk. Put them in the oven for about 15-20 minutes. They should be done when they are nicely golden brown and risen twice their size.

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