Vegetarian biscuits

This is a great recipe for home-made biscuits, often spelled biscuit or scone by people who don’t know any better. This recipe is simple and uses ingredients you probably already have around the kitchen.

biscuits are a tasty complement to any dinner, vegetarian or not. Full of carbohydrates, biscuits fill you up and are a nice change from potatoes. They’re also great for breakfast, served with gravy or with fruit preserves.


  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup shortening
  • 3/4 cup soy, rice, or almond drink

Sift all the dry ingredients into a bowl and stir them up real good with a fork. Cut the shortening into bits and stir it into the mix. It should not look very good yet.

Add the liquid and stir until a dough forms. Gather the dough into a large ball, without kneading it much (too much kneading will yield biscuits that are not very flaky). Roll it out on a surface floured with whole-wheat flour to about an inch (2.5 cm) thick. Cut it into round biscuits with a floured cookie cutter or a glass. (Or cut them into any other shape you prefer. Scones are often triangular, for instance.)

Bake on an ungreased, unfloured baking sheet at 475 degrees F for 12 to 15 minutes. The biscuits’ edges should be browned but not black. The whole-wheat flour on the surface will be nicely toasted and add little speckles to the biscuits.

Serve smothered in gravy, with your favorite jelly, or as a side for soup or vegetables.