* Exported from MasterCook *
Biscuits, Vegan Quick
Recipe By :TARA PARKER-POPE
Serving Size : 8 Preparation Time :0:00
Categories : Biscuits/Scones/Muffins Bread-Bakers Mailing List
Hand Made Posted
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour -- plus extra for work surface
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup vegan margarine -- plus extra for brushing
1/2 cup soy -- almond or rice milk, plus more as needed
1 cup vegan margarine -- at room temp
1/4 cup maple syrup
Heat oven to 425F. Whisk together flour, baking powder and salt in a
large bowl. Add margarine and cut it roughly into flour using a
pastry cutter, until mixture is the texture of coarse meal with a few
larger margarine lumps. Work quickly so the margarine does not melt.
Add nondairy milk and stir with a wooden spoon until just combined.
Do not overwork.
Transfer the dough to a lightly floured surface and pat into an
oblong shape, about 1" thick. Using a 2" floured cookie or biscuit
cutter, cut the biscuits out and place them on a baking sheet. Brush
the tops lightly with melted margarine and bake for about 12 to 15
minutes, or until they begin to turn golden. Remove biscuits from
oven immediately and transfer to a wire rack to cool.
Make the maple "butter": In a mixing bowl, using a whisk or electric
mixer, whip margarine with maple syrup until light and fluffy.
Refrigerate until serving.
Source:
"This simple recipe is an adaptation of one brought to The Times
by Chloe Coscarelli, the vegan chef and cookbook author."
S(Internet Address):
"<https://cooking.nytimes.com/recipes/12949-vegan-quick-biscuits>"
Yield:
"8 biscuits"
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Per Serving (excluding unknown items): 140 Calories; trace Fat (2.1%
calories from fat); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 384mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Other Carbohydrates.
NOTES : 2017 - 1201