Categories: breakfast, carbohydrates
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup shortening
- 3/4 cup soy, rice, or almond drink
Directions
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Sift all the dry ingredients into a bowl and stir them up real good with a fork.
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Cut the shortening into bits and stir it into the mix. It should not look very good yet.
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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).
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ll it out on a surface floured with whole-wheat flour to about an inch (2.5 cm) thick.
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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.)
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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.
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Serve smothered in gravy, with your favorite jelly, or as a side for soup or vegetables.
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Notes: Preparation time is less than 20 minutes, and most of that is spent waiting for the bisquits to bake. 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.
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Got no non-dairy milk-like beverage? You can use water instead.