Classic Biscuits

I'm back with another classic recipe.  No longer do you need to buy pre-made biscuits in a tube.  You can have fresh, fluffy ones sans chemicals on your table in just about a half hour.  The key is to not roll these out too thinly.  Keep the dough fairly thick - between 1/4 to 1/2 inch thick for super thick, fluffy biscuits.

Thanks for all the well-wishes on my energy and health.  The vitamins do seem to be helping, although I'm not back 100 percent.  I've had a magnesium deficiency for some time and I just basically need to always take that vitamin.  When I forget or run out, I start twitching all over, and my poor left tricep is worn out - it twitches the most.  I've also had terrible plantar fasciatis, and that pain has not only worn me out but has discouraged me from doing any walking, which creates a snowball effect for things being left undone.  Just yesterday I had a cortisone shot for it, so I'm hoping that will help.  Plus G thinks I have chronic fatigue syndrome, but I'm not going there!  Anyhoo, I am feeling better, and we're leaving for a camping trip tomorrow. I'm hoping fresh mountain air and swimming in a lake will revive me.  So, I'll respond to comments when I get back.  The 200th post giveaway is right around the corner, so don't give up on me yet!  Also, I'll have plenty of cute birthday cakes to post when I post next.

Classic Biscuits

Biscuits with margarine accompanying a bowl of soup

Classic Biscuits

Ingredients:

4 cups all-purpose flour
2 Tbs. baking powder
2 tsp. salt
2/3 cup shortening
1 and 1/2 cups soy milk

Directions:

Preheat oven to 425 degrees.  In a large bowl, whisk together the flour, baking powder and salt.  Add the shortening and use a fork or pastry cutter to blend it in until the dough is crumbly.  Use your fingers, if necessary, to complete the job.  Add the soy milk, and stir until well blended.  On a large, lightly floured surface knead the dough for about minute, not longer, or else it will get tough.  Put half the dough back in the bowl.  Roll out the other half to about a 1/2 inch thick.  Using a round glass, cut circles of dough out and place on an ungreased baking sheet.  When you've cut out as many circles as you can, roll the dough back up into a small ball and roll out a second time.  Try to handle as little as possible.  Continue cutting out circles.   With the last remaining dough, shape with your hands a final biscuit.  Repeat process with second half of dough waiting its turn in the bowl.  Bake for 15 minutes.  Serve hot in a bowl covered with a towel.  Makes approximately two dozen biscuits.  Feeds five hungry vegans for two meals.