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Verminius Rex

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biscuits, the other "b" word... [Feb. 22nd, 2009|12:45 am]
Verminius Rex
Since Kiyan can't have milk, biscuits are largely off the menu. I've started playing around with biscuit recipes using soymilk, and tonight's is a moderate success. I started with AB's Southern Biscuit Recipe, did the substitutions, and recorded the findings so I can do it differently next time.

This recipe
5 oz all purpose flour
5 oz cake flour
4 teaspoons baking powder
3/4 teaspoon salt
2 oz vegan margarine
8 oz soy milk (vanilla, because that's what I had)

450 degrees for 15-20 minutes (17 minutes worked fine)

The results? Not too bad, a touch on the dry side. Next time I'll cut the soymilk and add some more fats, possibly in the form of shortening. But for a Kiyan friendly biscuit, definitely a step forward.

[User Picture]From: mljm
2009-02-22 07:14 pm (UTC)
Just for your files if you want to try, here's our recipe:

2 cups All purpose flour
3 tsp baking powder
1 tsp salt
1 Tbsp white sugar
6 Tbsp butter
3/4 cup milk

Oven 450 degrees

Mix/whisk flour, baking powder, salt and sugar. Cut in butter until pea sizes remain. Add milk and stir just until dough begins to form. Turn out onto floured surface and knead just a few times with your hands. Pat out until about 1/2 in (or a little more) thick. Cut with desired cutter and put on parchment lined baking sheet about 1 in apart. Bake for 8-10 minutes until golden brown. Makes about 10 biscuits with a small baby sized ball left over.


This recipe is a mix of a bunch of different recipes. Do not use King Arthur Organic flour. For some reason the biscuits don't rise with that flour. I use Gold Medal or KA regular flour most of the time and it's perfect - Fluffy, moist biscuits that never fail to turnout. You have me beat on yeast breads, but I've got you on the biscuits. :)

I hope you find a recipe that works with the soy milk and butter alternative. I've not used them before in our recipes. Jami is fine with a little dairy in baking, but not for regular consumption.

Off for a crafting afternoon of embroidery and quilting. Good luck!
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[User Picture]From: verminiusrex
2009-02-22 07:17 pm (UTC)
Thanks for the recipe, I appreciate the reference material. I used AB's recipe for years, but carrying buttermilk on hand for occasional biscuits was a hassle. Then I found a bulk biscuit mix at Checkers in Lawrence that makes excellent biscuits, but has dairy so no go for Kiyan. Which is a pity, they were the fluffiest biscuits I've ever had from a mix or from scratch.
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[User Picture]From: verminiusrex
2009-02-22 09:12 pm (UTC)
Works in some stuff, not in other stuff, and is more expensive than soymilk, which we always have on hand. With luck I can make the biscuits with soymilk so I don't have to carry any special ingredients for one food item.
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