Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup shortening
- 3/4 cup soy, rice, or almond drink
- =
Directions
Sift all the dry ingredients into a bowl and stir them up real good with a fork. Cut the shortening into bits and stir it into the mix. It should not look very good yet.
Add the liquid and stir until a dough forms. Gather the dough into a large ball, without kneading it much (too much kneading will yield bisquits that are not very flaky). Roll it out on a surface floured with whole-wheat flour to about an inch (2.5 cm) thick. Cut it into round bisquits with a floured cookie cutter or a glass. (Or cut them into any other shape you prefer. Scones are often triangular, for instance.)
Bake on an ungreased, unfloured baking sheet at 475 degrees F for 12 to 15 minutes. The bisquits' edges should be browned but not black. The whole-wheat flour on the surface will be nicely toasted and add little speckles to the bisquits.
Serve smothered in gravy, with your favorite jelly, or as a side for soup or vegetables.