Vegan; Soy Free; 25 minutes
In my quest to omit Earth Balance (see prior postings) from as many of my recipes, here is a biscuit recipe that I made last night. Since I used coconut yogurt, these come out super light. Here I used Spectrum Organic Vegetable Shortening. They have it printed right on the package "... Even better are the dozen of small family farmers in Colombia who cultivate and press our palm oil in an environmentally sustainable manner...." Not that I believe everything right off the package. But going to their website and clicking the link to their parent company; they have their corporate 2012 standards for transparency.
2 cups organic all purpose flour
2 teaspoons baking powder
1/2 teaspoon sea-salt
1 teaspoon vegetable shortening
1 Tablespoon coconut yogurt
1 cup unsweetened hemp milk
1. Preheat oven to 425 F degrees.
2. In a large bowl combine flour, baking powder and salt. Add vegetable shortening and coconut yogurt. Taking either 2 butter knives or a pastry blender and cut shortening and yogurt into the flour. Slowly add milk and continue to combine till all the liquid is gone and a soft dough forms.
3. Drop dough, 1 1/2 inches apart, evenly onto baking sheet. Bake for 10 minutes and cool. Serve with jam for breakfast!
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