Biscuits - Vegan

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Ingredients:

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup shortening non-hydrogenated
• 3/4 cup rice milk or 3/4 cup almond milk

Steps:

• Sift all the dry ingredients into a bowl and stir them up real good with a fork Cut the shortening into bits and stir it into the mix It should not look very good yet
• Add the liquid and stir until a dough forms Gather the dough into a large ball without kneading it much too much kneading will yield bisquits that are not very flaky Roll it out on a surface floured with whole-wheat flour to about an inch 25 cm thick Cut it into round bisquits with a floured cookie cutter or a glass Or cut them
• into any other shape you prefer Scones are often triangular for instance
• Bake on an ungreased unfloured baking sheet at 475 degrees F for 12 to 15 minutes The bisquits edges should be browned but not black The whole-wheat flour on the surface will be nicely toasted and add little speckles to the bisquits
• Bisquits are also quite tasty when warmed over They store well in the fridge and can be frozen Warm them up in the oven a toaster oven or the microwave

Cheddar Pinwheels

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Ingredients:

• 2 cups unbleached flour sifted
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/4 cup butter
• 2/3 cup milk
• 1 cup cheddar cheese extra sharpgrated

Steps:

• Sift the flour salt and baking powder together in a mixing bowl and then cut in the butter
• I use my food processor whirling just until the mixture is crumbly Add the milk and stir together quickly but thoroughly
• Turn out on a floured board and knead for 30 seconds then roll out to a 1/8 inch thickness
• Spread with the grated cheese and roll up tightly like cinnamon rolls
• Cut into 3/4 inch slices and transfer to baking sheets and bake in a moderate oven 375 degrees F for 20 minutes or until delicately browned

Granny's Butter Rolls

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Ingredients:

• 2 1/4 cups biscuit mix
• 2/3 cup water
• 1/2 cup granulated sugar
• 1/4 cup butter softened
• 2 cups milk
• 1 teaspoon vanilla

Steps:

• Mix biscuit mix and water until a soft dough forms If too sticky add a little mix up to 1/4 cup until it handles easily Knead gently on floured surface Roll out to about 1/4 inch thick
• Spread butter over dough surface then sprinkle 1/4 cup sugar over the top
• Roll up dough into a tight log and slice into 1/2 inch pieces
• Mix milk with vanilla and the other 1/4 cup sugar Dip rolls in milk and place on baking sheet Bake at 350F for about 25 minutes or until golden on top

Quick and Easy Mini-Cinnamon Rolls

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Ingredients:

• 2 cups flour 450 g
• 1 tablespoon baking powder 15 g
• 1 teaspoon salt 5 g
• 6 tablespoons vegan margarine 90 g I use Earth Balance
• 3/4 cup soymilk 02 liter
• 2 tablespoons melted margarine 30 g
• 1/4 cup sucanat 60 g
• 1 tablespoon ground cinnamon 15 g
• 1 teaspoon margarine softened 15 g
• 1 cup vegan powdered sugar 225 g
• soymilk

Steps:

• Mix dry ingredients first then cut in margarine
• Mix in soy milk until dough is soft you may need slightly more or less to get the dough to a workable consistency Do not over mix
• Roll dough to 025 inch thickness 05 cm in a long rectangle -- about 8 inch by 16 inch 16cm x 32 cm Using a pastry brush coat the rectangle of dough with the melted margarine Then spread the Sucanat and cinnamon over it
• Roll from the long end forming a tight roll Cut rolls about 1 inch 2 cm thick Place on a lightly greased baking sheet and bake at 450 degrees for 15 mins or until golden
• While rolls are baking make icing by mixing margarine and powdered sugar Slowly add soy milk to reach desired consistency spread on rolls while they are still warm