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Christian Vegetarian Association Presents:
Take Heart!

"Buttermilk" Biscuits

Mix and set aside to curdle:

1 cup very cold soymilk or almond milk

1 tsp vinegar

Mix together:

1 cup all-purpose flour

1 cup whole-wheat pastry flour

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Add to this:

- 5 tbsp trans fat-free vegetable shortening (like Crisco) or very cold vegan "butter" like Earth Balance, chopped into small cubes.

- With a fork or a pastry-cutter, mix the fat into the flour until you have a coarse mixture with no large pieces of fat. If using "butter," work quickly because you don't want the fat to melt.

- Now add the curdled soymilk-vinegar mixture and mix quickly until the dough comes together.

- Make a ball of the dough, cover with plastic wrap, and refrigerate for 15-30 minutes.

- Now take the dough and roll it into about 1/2-inch thickness. Use a round cookie cutter about 1 1/2 to 2 inches in diameter to cut the biscuits.

- Place the biscuits on an un-greased cookie sheet.

- Re-roll any leftover scraps of dough to cut more biscuits from it.

- Brush the tops of the biscuits with a mixture of 1 tbsp soy milk and 1 tbsp canola or other vegetable oil for a nice, golden-brown glaze. Leave about 1 inch space between each: don't overcrowd.

- Bake the biscuits in a preheated 450-degree oven 10-12 minutes.

- Cool on a baking rack 

Your question and comments are welcome

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