As a kid I can always remember my Mother making soup; all kinds of soup. For her it was filling and cheap, but for me and my brother it was delicious.
When she wasn't making homemade bread to go with the soup she was making a batch of baking powder biscuits. Any leftover biscuits would then be topped with peanut butter and homemade jam and eaten as a snack the next day.
When I left graduated high school and left home back in the late 80's I copied her recipe down on a small 3x5 index card. While the card is now stained and dog eared, I still take it out and make biscuits every once in a while when the soup I am making just calls for it.
This is her recipe that I have adapted to vegan.
MOMMA'S BAKING POWDER BISCUITS
INGREDIENTS:
2 cups Unbleached White Flour
3 tsp Baking Powder
1/4 tsp Salt
1/4 cup vegan Shortening or Margarine
3/4 to 1 cup Non-Dairy Milk ( I used unsweetened soy)
DIRECTIONS:
1. Preheat oven to 450˚F (232˚C)
2. In large bowl combine flour, baking powder, and salt. Stir well to combine.
3. Cut in shortening or margarine with a pastry blender until pieces of margarine are small - the size of peas.
4. Stir in 3/4 to 1 cup of non-dairy milk, just until it will hold together. Turn onto floured surface and knead 10 times.
5. Let rest 10 minutes with the mixing bowl covering it.
6. Pat dough until it is 3/4 to 1 inch thick. Cut into rounds with a circular cutter. I usually just use a drinking glass. Fold any scraps and re-pat out. Continue until the dough is used.
7. Place rounds of dough on greased baking sheet and bake for 12-15 minutes until risen and golden brown. Place on wire rack to cool or serve immediately. Makes 6 or so biscuits depending on thickness and width.
They are fluffy and break apart well for buttering and dipping in soup and stew. If you want to be adventurous you can add a little shredded vegan cheese and herbs to the flour mixture before stirring in the non-dairy milk.
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| (Biscuits pictures with my Lentil and Portobello Stew) |
- Bon Appetit
" Nostalgia is a file that removes the rough edges from the good old days." - Doug Larson
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Just out of curiosity, how much difference was there in texture?
ReplyDeleteI don't think there was much of a difference in texture at all. Maybe because the original didn't have eggs. The only thing that has really changed from her recipe is the vegan shortening or margarine. I think hers called for lard.
DeleteThe kneading makes the layers that puff up so they split in half pretty easy too.