This is my favorite biscuit recipe which I had to change to non-dairy. Still yummy!! It wasn’t even on my mind to make this recipe or to change it to non-dairy until one day this week when I needed something quick I could make for lunch. These are so quick and easy and they taste delicious and are so fluffy. I’ll also be making a couple of batches for an upcoming camping trip I’m taking – we’re having biscuits and gravy…these are perfect!
2 1/2 cups flour
4 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
1/2 cup shortening (I use butter flavored Crisco)
1/2 cup egg whites (or 1 whole egg)
[vegan: use whatever egg replacement you like]
2/3 cup milk (I used almond, but any non-dairy milk should work)
Combine flour, baking powder, sugar and salt.
Cut in shortening until the mixture resembles coarse crumbs.
In a small bowl, beat egg and milk; stir into flour mixture. Mix until just moist.
This is a soft dough. Turn onto a well floured surface (I used and additional 1/2 cup) and knead 20 times.
Roll out (or hand press out) to about 3/4 inch thickness; cut with a 2 1/2 inch biscuit cutter.
Place on a lightly greased baking sheet.
Bake at 400* for 8-10 minutes or until golden brown.
Serve warm; about 1 dozen.