2 cups unbleached white wheat flour
2 tsp baking powder
1/2 tsp salt
6 tablespoons vegan margarine, chilled
1 cup unsweetened almond milk
rosemary, optional
Using a food processor, combine sliced margarine with flour, baking powder and salt until crumbly. Add almond milk until just combined... with biscuits, the less you mix, the better. Spray a twelve count muffin tin with non-stick spray, divide the batter evenly. I like really big biscuits so I will use a larger six count tin. Sprinkle the tops with rosemary.
Bake at 450 for ten to fifteen minutes, until golden brown on top.
Labels: Being Vegan, recipes
