As promised, here’s a homemade biscuit recipe to use with the Gimme Lean vegan sausage. Of course they can also be used with real meat sausage, jelly, butter or anything else people traditionally use biscuits for.
2 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/3 cup vegetable shortening
1 cup milk (or buttermilk)
Preheat oven to 425 degrees F.
In a large bowl, whisk together the flour, baking powder, baking soda and salt. Cut in the shortening until the mixture appears evenly lumpy. Gradually stir in milk to form a ball.
Place the now very sticky dough on a floured surface. Dust with flour as needed to decrease stickiness. Flatten the dough and fold over on itself 15 to 20 times. Finally, flatten the dough until about 1 inch thick. Cut biscuits out of the dough with a circular cutter (usually either about 2 or 3 inches round). Pictured are 2+ inch biscuits. Gather the unused dough, form back into a ball, flatten and continue cutting biscuits. Place the cut biscuits on an ungreased baking sheet. The ingredients here make about 13 – 2 inch biscuits.
Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
Truthfully, I like Hardee’s biscuits better. Even McDonald’s. These came out a little “dry” in the sense they were too crumbly. Perhaps I over baked or measured too little shortening or didn’t fold over enough times or used a little too much baking soda. Whatever the reason, after making these, I realized a roll of pre-made refrigerator biscuits only costs about $1. Same for a small package of dry biscuit mix (only needs water). At least in this case, convenience may trump home cooking. I’ll be trying those two next.