biscuits -- no milk
I wanted an easy-to-remember, milkless biscuit, and here's what came together:
1/2 cup oil
1 cup plain soy "milk"
2 eggs
4 cups flour (self-rising or add 2 Tbsp baking powder, 2 tsp salt)
(Notice each ingredient doubles (1/2, 1, 2, 4). I love memory clues.)
Mix with fork, then fingers.
On a floured surface, roll out dough into a thin rectangle, fold over into fours, roll a little more.
Press out circles, place touching sides, and put in 400 degree oven for 20 minutes. (Notice the numbers. Yeah! I love easy-to-remember.)
Serve with sausage gravy, or FROG jam,
tomatoes and bacon, or green eggs and ham.... =)
This one's for Micah, my no-milk kid. =)
Love you, buddy. --Mom (michelle)
p.s. FROG jam is Hillside Orchard's Fig-Raspberry-Orange-Ginger that I discovered at "The Tomatoe Vine" fresh food stand on Old Buncombe Road. Love it!!
1/2 cup oil
1 cup plain soy "milk"
2 eggs
4 cups flour (self-rising or add 2 Tbsp baking powder, 2 tsp salt)
(Notice each ingredient doubles (1/2, 1, 2, 4). I love memory clues.)
Mix with fork, then fingers.
On a floured surface, roll out dough into a thin rectangle, fold over into fours, roll a little more.
Press out circles, place touching sides, and put in 400 degree oven for 20 minutes. (Notice the numbers. Yeah! I love easy-to-remember.)
Serve with sausage gravy, or FROG jam,
tomatoes and bacon, or green eggs and ham.... =)
This one's for Micah, my no-milk kid. =)
Love you, buddy. --Mom (michelle)
p.s. FROG jam is Hillside Orchard's Fig-Raspberry-Orange-Ginger that I discovered at "The Tomatoe Vine" fresh food stand on Old Buncombe Road. Love it!!
