Mamaw’s Blueberry Biscuits

(Vegan Option)

Ingredients:

We baked these biscuits in a muffin tin.

1 cup fresh or frozen (thawed) blueberries

2 cups pastry flour (about 1 3/4 if whole wheat)

2 tsp baking powder

1/2 tsp salt

4 tbsp margarine, vegetable shortening, or butter

3/4-1 cup sour almond or soy milk (your preferred milk + 1 tsp apple cider vinegar)

1-2 tsp vegetable oil

Method:

Preheat oven to 400°F.

In a large bowl, combine the flour, baking powder, and salt. Add 3/4 cup of the sour milk, margarine, and blueberries until just mixed. Batter should be dry enough to be rolled flat and cut with a biscuit or cookie cutter. If the batter seems too dry, add the remaining 1/4 cup of sour milk a teaspoon at a time until the right consistency is reached.

Either roll the batter onto a floured surface, cut with a biscuit cutter, and place on an oiled cookie sheet or press into an oiled muffin pan. Bake 15-18 minutes or until golden around the edges.

Shopping List:

The Heritage Store, Va Beach

• Organic butter or margarine
• Organic almond or soy milk
• Whole Wheat Pastry Flour (bulk)
• Sea Salt (bulk)
• Local eggs
• Organic oils

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