This is the biscuit recipe I've been tweaking with the extraordinarily enthusiastic assistance of The Kid. The last few times we've made this, he's gone racing to his room to get his Ratatouille chef's hat and apron, which just adds to the adorable. He is so very proud of himself for making these biscuits, and I am grateful for his love of cooking and baking, which will hopefully stand him in good stead as he navigates his future with food allergies.
1 Tbs lemon juice + plain soy milk to equal 1 Cup
2 1/2 C all purpose flour, plus additional as needed
1 Tbs baking powder
1 tsp baking soda
1/2 tsp salt
1/4 C dairy free margarine, i.e., Earth Balance
Mix lemon juice and soy milk in a nonreactive measuring cup and set aside. Preheat oven to 450°F. Sift together flour, baking powder, baking soda, and salt into a medium largish bowl. Cut the margarine into small pieces, then rub into flour mixture until nice and crumbly, but stop before the margarine begins to melt! Slowly pour lemon juice and soy milk into flour mixture and stir until combined.
Stop now and evaluate your dough. It should be very sticky. If you are baking without assistance, continue. If there is a short person helping, I suggest adding a small amount of flour (no more than 1/4 C) until it becomes slightly more manageable. The resulting biscuits won't be quite as tender, but the amount of mess on and surrounding your child will be considerably less.
Thoroughly dust hands and surface with flour and gently turn out the dough onto it. Lightly flour the dough, and press out to about one inch in thickness. Fold the dough in half, then repeat half a dozen times. Now gently pat out dough to anywhere between one half and one full inch, depending on your preference. Using the biscuit or cookie cutter of your choice, cut out biscuits and place in nonstick baking dish. Push the remaining scraps together to cut out the last few and add to pan.
Bake for fifteen minutes or until tops turn golden brown. Serve while still hot. We like ours with margarine and honey or blueberry preserves, but they are always gone before I can get a picture!
My husband has requested that I create an allergy safe sausage gravy to pour over them, so that should be coming soon.I am submitting our biscuits (with some trepidation, since I've seen the amazing dishes in previous ones) to Lore of Culinarty for the Original Recipes Round-Up.