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Perfectly Fluffy & Flaky Biscuits

3 Sep

Someone over at the ppk mentioned these biscuits and just by seeing the picture that accompanied said testimony, I had to try the recipe out for myself.

These are hands down the best biscuits I have ever baked. They were perfect, with lots of flaky layers and were delicious slathered with earth balance. My dad, who always talks of his mother’s biscuits, stated that these biscuits were just like my grandmother’s. He also requests that I make them again very soon and often.

Biscuit Recipe

2 cups all-purpose flour
1 tbs baking powder
1 tsp salt
1 tbs sugar
1/3 cup shortening
1 cup soymilk

1. Preheat oven to 425C.
2. In a large bowl, whisk together the dry ingredients.
3. Cut in shortening until mixture resembles coarse crumbs.
4. Gradually, stir in soymilk until mixture pulls away from the bowl. (*I actually had to add about two and a half scoops of flour to get the dough to form to my liking)
5. Turn out onto a floured surface and knead the dough 15-20 times. (I didn’t actually count because I’m not that good at figuring out what exactly counts as “knead”, so I kneaded it until it looked right to me)
6. Pat dough to an one inch thickness, and cut dough using a biscuit cutter or a floured glass.
7. Place on baking sheet (the recipe stated ungreased but I’m really paranoid about stuff sticking so I lightly greased the sheet) and bake for about 15 minutes or until a nice light, golden brown.

Bonus pic of my lunch today.  A tomato sandwich made with Celine’s Pumpkin Whole Wheat Bread.  I was totally right, this bread does make an awesome sandwich.

Ultimate Comfort Food

7 Jul

A Grilled Cheeze Sandwich….

 

…and a smiling cookie.

The sandwich is from the Uncheese Cookbook (Thanks Pamela!) and the cookies are the Big Gigantoid Crunchy Peanut Butter Cookies from Vegan with a Vengeance.