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Basic Biscuits

Basic Biscuits
Makes 2 dozen biscuits

Inevitably, veganizing Paula Deen recipes means that I am going to be knee deep in biscuit recipes for at least the next few years. So far I have made 4 of her biscuit recipes (this is the first one I’ve posted) and I have to admit they are all very different and pretty darn tasty. I’ve made so many version of Deen’s biscuits that I somehow lost the photos that go along with this recipe. But rest assured there will be plenty of biscuit food porn coming your way over the life of this blog.

The recipe says it makes 3 dozen but no matter how many times I make it and how small I make the biscuits I can never seem to get more than 2 dozen out the batch so I did my recipe analysis on 2 dozen biscuits.

1 package yeast
½ cup lukewarm water
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
¾ cup shortening
2 cups plain unsweetened almond milk

Preheat oven to 400 degrees. Dissolve yeast in water and set aside.

Mix together flour, baking soda, salt, baking powder, and sugar. Cut shortening into the dry ingredients. Mix in yeast and buttermilk.

On a lightly floured surface, roll out the dough to ½ to ¾ inch thickness. Cut out with a biscuit cutter (I used a 2 inch cutter). Place biscuits on a parchment lined baking sheet. Bake for about 12-15 minutes or until golden brown.

Original Recipe Nutrition Analysis:

Per Biscuit: 165 Calories; 4 g Protein; 7 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 22 g Carb; 1 g Fiber; 2 g Sugar; 62 mg Calcium; 1 mg Iron; 136 mg Sodium; 1 mg Cholesterol

Veganized Recipe Nutrition Analysis:
Per Serving: 160 Calories; 3 g Protein; 7 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 21 g Carb; 1 g Fiber; 1 g Sugar; 76 mg Calcium; 1 mg Iron; 227 mg Sodium; 0 mg Cholesterol

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