Friday, 16 November 2012


This biscuit recipe is quick and easy and can really add a little extra to last night's leftover soup. We've also used this dough for a quick Friday night pizza crust. If you enjoy a heartier pizza crust, then I'd give this a try. It doesn't need much kneading or any rising time at all, and if you have extra dough you can just make biscuits for left-overs or nibbling. Great with chopped garlic, cheese, herbs or all of the above, this recipe is very versatile  I've also given the sweet variation of the recipe if you are feeling more the sweet tea biscuit route rather than the soup dipping, margarine slathering route.


Cooking Time: 15min, Preheat Oven to: 450°F


4 cups flour, white, whole wheat or a combination
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 cup margarine
1 1/2 cups soy milk
1/2 tsp vinegar


Mix all dry ingredients. (Add in optional dry ingredients, see variations)
Cut in margarine (like you were making a pie crust), be very gentle to not over mix.
Add milk and vinegar just to moisten. Gently combine.
Drop large blobs by the tablespoon onto an ungreased cookie sheet. OR roll the dough out with flour to 1" thick and cut with a round cookie cutter or an upside down drinking glass for round, formed biscuits.
Bake at 450°F for around 15 minutes or until golden.


Sweet Tea Biscuits:

scant 1 cup brown sugar
1 cup orange peel, or mixed peel or raisins or currents or dried fruit of choice
       Add to dry ingredients

Biscuit Pizza Crust:

3 cloves minced garlic
herbs of choice
       Mix in additional ingredients with the dry goods.
       Roll out onto large baking sheet, forming a thick outer crust if desired. Bake for 10 minutes at 450°F, dress as desired than bake for a minimum of 10 more minutes, or until everything is cooked.