Vegan Angel Biscuits(Yield: 24) – a delicious recipe with flour, sugar, baking powder, soda, salt, vegetable shortening. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Add lemon juice or vinegar to soy milk and let stand 5 minutes.
2
Sift together flour, sugar, baking powder, soda and salt.
3
Cut in shortening.
4
Dissolve yeast in water; add with soy milk to flour mixture.
5
Mix well.
6
Turn out on lightly floured surface.
7
If necessary, add more flour to make a soft dough.
8
Roll out about 1/4-inch thick and cut with biscuit cutter.
9
Dip in melted margarine and fold over to make pocketbook rolls.
10
Make the top portion larger so that when baked, top and bottom will be the same size.
11
Bake in 375u00b0 oven for 15 minutes or until lightly browned.
12
The dough does not need to rise at all before baking and may be stored in refrigerator before shaping and baking.
1228
kcal
Calories
7
g
Fat
251
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 5 c. plain flour, 1/4 c. sugar, 3 tsp. baking powder, 1 tsp. soda, and more.
Yes, Vegan Angel Biscuits(Yield: 24) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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