Biscuits, Flaky and Rolled

(Updated 2-5-12)



3 1/2 c  flour (can be 1/2 whole wheat pastry); might need more flour, depending on flour used. I needed ¼ c extra when combining when I used all whole wheat pastry. Add more flour to keep it from being too sticky, but don’t be afraid of some stickiness.

2 T baking powder

1 t salt

1 stick Earth Balance


1 1/2 c nondairy milk


Preheat you oven to 450.

Combine the flour, baking powder, salt. Cut in  the Earth Balance butter with a pastry knife, two knives held together, with your hands or a food processor, until the butter is about pea-sized.

Make a well in the middle of the flour and add all of the milk at once. Fold gently to incorporate the milk. Do not use whisk or something harsh since your biscuit will be tough.

Put it out onto a floured board and knead about 6-8 times or until the dough comes together nicely. Roll out the dough to about  ½-1 inch thick on a lightly floured  surface.

Cut out the dough either into squares or circles. Spray tops with oil or brush with milk.

Bake for about 15 minutes or until they are a golden.  Don’t over bake.  Allow to cool slightly before serving.

©  Copyright 2010. All rights reserved.