Fresh-baked biscuits are a rare treat at my house. They remind me of breakfasts at Nana’s. I sometimes do half whole wheat flour, just to bump up the nutritional value a bit.
2 1/4 cup all purpose flour
4 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
3 tbsp. Earth Balance buttery baking sticks, cut into small pieces
3 tbsp. shortening
1 cup soy milk, plus 1 tsp. apple cider vinegar
Preheat oven to 475 F.
Mix all the dry ingredients together in a medium-sized bowl.
Cut the buttery stick and shortening into the dry ingredients with a pastry blender or fork until mixture is crumbly.
Add the soy milk and mix until just combined, do not beat. Dump mixture onto floured surface and light press it out into 1 inch thickness.
With a biscuit cutter, cut dough into circles and place on baking sheet with sides touching. I like to dab a bit of extra buttery on the tops for a crispy brown surface.
Go ahead and press any extra dough out lightly and cut again, but I wouldn’t do it a third time. Just add the scraps alongside the pretty biscuits. They make for good eating, too!
Bake for 15-20 minutes, until golden brown.