Delicious, dairy-free biscuits! No cutting or rolling needed, and only 28 minutes start to finish!
1tbspapple cider vinegar
1cup minus 1 tbspmilknon-dairy
Preheat oven to 425 degrees
Put 1 tablespoon apple cider vinegar in the bottom of a 1 cup measure and fill with soy milk. Set aside.
Put the flour, sugar, baking powder, salt, and soda into a large bowl and mix. Then cut in the margarine. Then stir in the vinegar-soy milk mixture.
Knead in the bowl with your hands about 20 to 25 times.
Press evenly into an ungreased 9 x 9 in pan and before you bake it, cut with a knife into serving size pieces. (I cut into 4 pieces one way and 3 the other to make 12 pieces.) Leave all the pieces together in the pan and put into the oven.
Bake for about 18 minutes. Makes 12 servings, 1 biscuit each.
VARIATION: To use this recipe for Strawberry Shortcake change the amount of sugar to 6 tablespoons.Recipe generously provided by Ruth Baum from St. Ignatius Orthodox Church in Madison, Wisconsin
Recipe provided by Lenten Season (https://www.lenten-season.com)