|Getting cozy while rising.|
|Pass the jam.|
1 cup soy milk + 1 tsp. lemon juice (let sit for about 15 minutes)
1/8 tsp. baking soda
1 tbsp. active dry yeast
1 tsp. agave nectar
1/4 tsp. salt
1/2 cup warm water
3 to 3 1/2 cups whole wheat pastry flour
1/2 cup unsweetened applesauce (or vegetable shortening)
Mix soy milk/lemon mixture with baking soda.
In a large bowl, mix yeast, warm water, agave nectar and salt. Let stand until foamy. In a medium bowl, combine the flour and the applesauce (or shortening) until combined. There will be some lumps. Add the flour mixture and the soy milk/lemon mixture to the yeast. Stir to combine completely. Dough will be quite wet. Cover loosely with plastic wrap and let rise in a warm place until doubled in size.
Preheat oven to 400F. Heavily flour the counter or a board and pat out dough to 1/2" thickness. Using a pastry cutter or large knife, divide into 18 pieces. Place pieces in 9"x13" pan that has been LIGHTLY coated with cooking spray or use a piece of parchment paper on the bottom. Let rise for 20 minutes.
Bake biscuits for 12-20 minutes, until golden brown. Let cool slightly before removing from pan. Eat while warm!
This recipe came from one of those Parade Magazine-like inserts from the Dodge City, KS Sunday newspaper, picked up on our recent road trip - and is courtesy of the unfortunately-named (especially for our beautiful swine friends), The Hamery. You never know where you're going to find a good, vegan-tweakable recipe, right? You can find lots of other delicious and (mostly) simple recipes on my Vegan Recipes page.