Don's Homemade Vegetarian Biscuits
Don first published November 19, 2011
https://rawsunboy.blogspot.com/2011/11/dons-homemade-vegetarian-bisquits.html
Me and the boys LOVE these biscuits and here is a recipe we found in a
old 1960s outdoor cooking book, modified to vegetarian stds. They come
out fluffy, light, and are delicious. Use organic ingredients whenever
possible; the food really pops, tastes great, and you don't get
pesticides or animal growth hormones. This is a very cheap way to feed
four people or less and is a great morning food for hungry children.
Ready made biscuit dough is quite expensive in the US - often 3 to 5
dollars for less than a dozen biscuits (now 8 to 10 dollars). Homemade costs about 75 cents
per dozen and has no additives, poisons, fluorine, or other harmful
ingredients so common to items sold in stores today. When you look at
the ingredients list on store bought biscuits, it's a mile long of very
often toxic elements that have zero business being in our food chain.
Try and find cage-free, vegetarian feed brown eggs. The taste difference
is amazing, and so is its energetic levels. Franken eggs have a
chemical aftertaste, and these days, don't even taste like eggs any
more. The shell walls are very thin and have defects. Hens that are fed
properly, like before bio-engineering, and can hunt and peck, have
strong egg shells, taste great, and do not leave a chemical aftertaste
in your mouth. You are what you eat. Remember that.
Your sugar should be pesticide free organic cane sugar. Your body
absorbs it in under 20 minutes. HFCS takes 3 to 4 hours to absorb and
gives your body a franken sugar molecule it cannot process, causing
diabetes. HFCS is evil and should be banned from the world food supply.
INGREDIENTS:
2 cups of sifted flour
1/2 teaspoon of sea salt, fine
2 teaspoons of baking powder (make sure this is organic because
non-organic has aluminum in it and that stuff will turn your brain into
mush. Think alzheimer's disease)
2 tablespoons of cane sugar, fine grain
1/4 cup of light cold pressed olive oil
1/2 cup of distilled water or low fat raw milk
1 organic, range free, vegan egg
making the makings:
Preheat oven to 400 degrees F.
Take all the dry ingredients and combine them well in a big bowl and mix
them thoroughly with a wisker. In a measuring cup of the olive oil,
gently beat in one egg until mixed - add this to the dry ingredients,
slowly and gently mixing until you get little balls of sticky but floury
mix. Then, slowly add the water (mixed with a little cream or half and
half to thicken it) or low fat milk until you get a very sticky mess.
Refrain from kneeding on a board. You want a very gooey, sticky mess.
On a cookie pan covered with foil, scoop out lemon sized dollops of
mixture onto the pan. You should get about a dozen dollops. Place in
oven. Bake for 15 minutes.
Mmmmm.... Low cal and fluffy.
You can open them up and add jam or whatever and make a small sandwich.
Enjoy!
