I love Valentine's Day! Today Grace and I had fun buying artsy stuff for her Valentine party at preschool. She really enjoyed crafting Valentines, and I was impressed with how well she put together little heart monkeys and owls. Too cute.
Next up, as we continue on our quest for tasty "breads," we decided to bake up these scrumptious biscuits. Especially fresh out of the oven, these do not disappoint! Add Earth Balance buttery spread...larping (Have I told you about this word? It's a highly technical, very sophisticated word for delicious. It originates in the kitchen of, I believe, my great grandmother)
4 cups Multigrain Gluten-Free Flour
1 teaspoon xanthan gum
2 tablespoons baking powder
1 teaspoon salt
1 cup dairy-free, soy free shortening, chilled
2 (6-ounce containers) plain or vanilla vegan yogurt (I use So Delicious)
5 tablespoons rice milk
1. Preheat the oven to 400. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, xanthan gum, baking powder, and salt.
3. Cut in the chilled shortening with a pastry blender until you have a pea-sized crumb. Add the yogurt and 3 tablespoons of the rice milk. Stir until combined.
4. Flour a work surface, and turn out the dough. Lightly flour your hands and sprinkle the dough with a little flour, as well.
5. Pat the dough into a 1-inch thick disk.
6. Use a biscuit cutter, cookie cutter, or round drinking glass to cut out the biscuits. Transfer them to the baking sheet.
7. Brush the tops of the biscuits with the remaining 2 tablespoons of rice milk.
8. Bake for 16 minutes, rotating the pan halfway through.
9. Transfer the biscuits to a cooling rack.