Biscuits

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.