approximately 1/2 cup plain nondairy milk, more or less as needed
Method :
Preheat the oven to 450 degrees F.
Whisk together the flour, baking
powder, and salt in a large mixing bowl.
Cut in the oil with a fork or
pastry blender until the mixture resembles coarse crumbs.
Using a fork, stir in just enough
of the milk so that the dry ingredients are moistened and the dough
comes together.
Too much milk will make the dough
sticky; too little will make the biscuits dry.
Gather the dough in a ball and
turn it out onto a lightly floured work surface.
Knead it gently 20-25 minutes.
Then smooth it into a ball.
Roll or pat the dough into a
1/2inch thick round and cut it with a floured 2 1/2 inch biscuit
cutter or the rim of a glass.
Push the cutter straight down into
the dough without twisting it.
Reroll and recut the scraps of
dough.
Place the biscuits on an ungreased
baking sheet about an inch apart for crusty sides or touching for
soft sides.
Bake on the center shelf of the
oven for 10-12 minutes, or until the bottoms are lightly browned.
Do not over bake.
Serve hot or warm.
For Cornmeal Biscuits - Substitute 1/2
cup yellow cornmeal for 1/2 cup flour. Sprinkle a little cornmeal over
the biscuits before baking them, if desired.
For Drop Biscuits - Increase the milk
to approximately 3/4 cup, using just enough to make a very thick batter.
Instead of using a fork, stir the batter with a wooden spoon. Mist the
baking sheet with non-stick cooking spray and drop the dough by large
rounded spoonfuls onto it to make 10 biscuits.
Serve these wholesome, flaky biscuits
warm with applesauce or fruit sweetened jam.
