Friday, January 11, 2013


(makes 12-18 biscuits depending on size)

2 c. all-purpose flour
1/3 c. sugar
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 T. fresh lemon juice
1 c. soy milk
1 T. ground flax dissolved in 1/4 c. water
1/4 c. vegan butter or butter flavored Crisco, softened
1 t. grated lemon peel
1 c. frozen blueberries

1/2 c. powdered sugar
1 T. fresh squeezed lemon juice
1/2 t. grated lemon peel

Preheat oven to 400 degrees F.  Add 1 T. lemon juice to the soy milk and set aside.

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, combine the flax, butter or Crisco and lemon peel.  Stir the soy milk mixture into other wet ingredients. Add the wet ingredients to the dry ingredients and mix just until moistened, Carefully fold in blueberries.

Drop by tablespoonfuls about 1 inch apart onto a greased baking sheet. Bake at 400 degrees F. for about 15-18 minutes or until lightly browned.  Let cool 10 minutes, then glaze.  (I also sprinkled mine with powdered sugar at the end.)

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