Tuesday, July 28, 2009


Well the chicken with curried peaches (I ended up using plums since the peaches were not ripe) wasn't anything particularly worth blogging about. The biscuits were good though -- the ones I cut out with a star-shaped cookie cutter were very popular with Miss Picky.

Dairy-Free/ Soy-Free Biscuits
Makes 12+ (depending on how big you cut them)
2 c AP flour
3 T baking powder
1/2 t salt
3-4 T shortening*
1/2 t instant yeast (I use the kind for bread makers)

2/3-3/4 c rice milk + 2 t lemon juice

* Spectrum Organic Vegetable Shortening is made from palm oil. No soy, no trans fats....not health food but certainly fills a void when you're avoiding dairy & soy products. I've also found generic store versions of the same thing at Whole Foods & SunHarvest/Wild Oats/Henry's.
  1. Preheat oven to 450.
  2. Combine dry ingredients (except yeast).
  3. Cut in shortening til crumbly/coarse meal stage.
  4. Add in rice milk and yeast and stir to combine.
  5. Knead til a nice dough forms.
  6. Roll out to 1/2" thickness. Cut.
  7. Bake on ungreased baking sheet for about 12 min.

No comments:

Post a Comment

Blog Widget by LinkWithin