I have a sick 'Sprout' at home today, and she's ordered that I not cook anything that "smells like food" (which pretty much means 'stay out of the kitchen' I guess). So I've resorted to simply LOOKING at my files of food pictures on the computer, and catching up on a few recipes I should have posted ages ago.
2 cups Self-Rising Flour (yes, this time I really think "Self-rising flour" is crucial to the success of the final result. Buy it anywhere you buy regular flour. I especially like "Martha White" and "King Arthur")
2 Tbsp. wheat germ (or sometimes I use flax seeds)
1/4 cup chilled or FROZEN Earth Balance Margarine (or 2 Tbsp. Coconut Oil, chilled, works great here too)
3/4 cup So Delicious plain, unsweetened Coconut Milk (or other thicker plant milk)
2 Tbsp. lemon juice
Mix lemon juice into coconut milk and set aside.
It should begin to "curdle" in 5 - 10 min, but even if it doesn't, it still works here.
Heat oven to 450° F. Lightly grease baking sheet.
Place flour and wheat germ in a large bowl. With pastry blender or two knives, cut Earth Balance into flour until mixture resembles coarse crumbs. Add milk; stir with a fork just until soft dough forms and mixture begins to pull away from sides of bowl.Do NOT over-stir.
Turn out onto lightly floured surface and knead gently about 10 times. Pat out to about 3/4 inch thick. The less you handle the dough, the fluffier the biscuits will be!
Cut with floured 2-inch cutter. Cut straight down, do NOT twist the cutter.
Place on greased baking sheet with sides touching.
Bake at 450° F. for 10 to 12 minutes or until golden brown.
Makes 12-14 biscuits.
Enjoy with margarine, jam, syrup, on top of pot-pie or cobbler, or, of course, gravy!