Music: Tori Amos, Tales of a Librarian
When I run out of bread, one of my favorite quick breads to whip up is a batch of Basic Baking Powder Biscuits (see recipe below). From start to finish, they take less than 30 minutes, and they are delicious with a hot soup.
Of course, there are always leftovers and they make an exceptional shortcake. Reheated in the toaster oven, sliced in half, and slathered with some Tart Cherry preserves from Food for Thought in Honor, Michigan, they are heavenly!
2 C unbleached flour
3 tsp baking powder
3/4 tsp sea salt
1/4 C vegan margarine
3/4 C non-dairy milk (soy, rice, etc.)
1 tsp apple cider vinegar
Preheat oven to 450 degrees. In a large mixing bowl, stir flour, baking powder, & salt. Cut in margarine with either a fork or a pastry cutter until crumbly. Add "milk" and vinegar and mix well. Form dough into small rounds (or, alternatively, roll out on a lightly floured surface and cut with a biscuit cutter) and place on a baking sheet covered with parchment paper. Bake 12-15 minutes until a toothpick comes out clean and they are slightly golden.
When I want to get fancy, I roll the dough into small balls and place 3 each in a lightly greased muffin tin for cloverleaf-shaped rolls.