Wednesday, July 25, 2012

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


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


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.


  1. Mmm! I adore fresh, homemade biscuits! They’re SO much better than the stuff in the twisty tubes.

    I’m sorry to hear you haven’t been feeling well. It sounds like you’re dealing with a lot of various things all at once. I hope everything is back to normal quickly and you’re feeling good again soon! Your camping trip with that fresh mountain air sounds like just what the doctor ordered!

    As for magnesium, I also need to take it for a couple of different health-related reasons. Have you ever tried a product called Natural Calm? It’s made by Peter Gillham. It’s a magnesium citrate powder that you mix with warm water. It was recommended to me a few years back and it’s the best magnesium supplementation I’ve found so far. You can find it many places online as well as in natural stores. It’s a little expensive but definitely worth the price.

    Enjoy your trip! :D

  2. Can I just say that I was thinking about biscuits all day yesterday! Wow! I think your recipe sounds awesome. I will be making that this weekend. I am sorry to hear about the health troubles. I too have had to get a steroid shot for my plantar fasciatis three times in my right foot. I can totally sympathize with the pain you are in. Are you starting your day off with a smoothie? I wonder if you are low on calcium....Hmm. Email me and we can ponder together later! <3

  3. Hope that your health problems are temporary, and you're back to full health soon. Are the shots helping?

    On the biscuit front, they look gorgeous. I have two questions - biscuits in the UK are something entirely different. Are biscuits like scones here only savoury, and what would you normally serve them with? And another terminology question - what is shortening? Is like hard fat? (sorry, that wasn't two questions!)

  4. I've been searching for a vegan biscuit recipe for many years. I don't need 24 biscuits, but I guess I can freeze the extras.

    Interesting strategy to post and then leave town.

    Enjoy your vacation.

  5. Have fun on your camping trip, and remember to absorb every bit of good energy that you can into every little cell, so that you can heal and feel terrific!

  6. Yum! I've been looking for a recipe for quick biscuits.

  7. Joey - yes, in the States, biscuits are very similar to a scone. What we call biscuits are not sweet. They are usually eaten with a savory brown or white gravy, or with butter and jelly, or as a side item. They are often eaten at breakfast but they are tasty at other meals, too!
    Shortening is a solid fat, with an appearance and texture similar to lard. The brand name here would be Crisco (standard vegetable shortening). You can substitute a vegan margarine (like Earth Balance) with very similar results. In most quick breads, Margarine/Lard/Butter/Shortening are interchangeable (although of course, butter and lard are not vegan. Just wanted to make the reference clear). Hope that helps. I'm looking forward to making this recipe, myself!

  8. I have tried making biscuits before, but it was only once a LONG time ago, and I think I made it with Bisquick (embarrassing..)
    This is so simple, I don't know why I haven't made them like this before

  9. I know a couple of people who have benefited from cortisone shots, so I hope that is helping! I am so looking forward to hearing about your camping adventure!

    These biscuits love sooo good. I should halve the recipe, otherwise I'll eat them all!

  10. SE, thanks for the info on that magnesium supplement. I'll definitely look into it.

    VV, I had a shot about ten years ago, and it worked like magic. I'm hoping this will do the trick.

    Joey, Er, I guess you could read S's answer. They summed it up pretty well.

    Millie, thanks. :-)

    SV, you know me - hit and run with my recipes!

    Nellie, thanks! The trip did me well, I think.

    Erin, hope this works for you. :-)

    S, whoever you are, thanks for answering Joey's question. But...I'm not payin' you.

    Cathleen, don't be ashamed of using Bisquick. I've posted a couple of recipes with it. :-)

    Ingrid, camping was great, thanks! Definitely halve the recipe for your tiny servings.

  11. Oh, I hope you have a really nice time. We are big biscuit fans around here, so I'll try this. Plus I'm back on the Wal-Mart diet for money's sake (most food has to come from WM).

  12. Jenny, we got back on Sunday. I had a great time, thanks. WalMart Diet? I hope you can find nutritious food there!

  13. Mmm, you need to invite me to dinner one time! Hehe - they look so good, and are those yummy green beans that I spot in your soup? ^^ I'll be right over!

  14. Bou Shin, anytime! And, yes, those are green beans. :-)

  15. Thanks for stopping by on my blog. Much appreciated.
    This biscuit recipe you have posted here, is something me and my mother have made for years now and it's simply delicious. I agree, no need for store bought biscuits :)
    Looking forward to more posts from you in the future :)

  16. Wow - what a lot of celebrations! I love Hulk's eye candles - very spooky.

    We love biscuits but don't make them often. They are decadent.

    I bought tofu (much to my family's dismay) and may do a soup with it. They would probably like that.

  17. Blackhuff, thanks from checking me out. I agree - homemade food is always better.

    Diane, let me know how they like the tofu!