These biscuits are super easy and are always fluffy and really delicious. We use them as a side for almost any meal or as the substrate for tempeh sausage and gravy. If you make this recipe with vegenaise and soy or almond milk, then you can make them vegan in case you have any vegan friends or family members.
2 C. sifted flour
1 T. baking powder
1 t. salt
1/4 C. vegenaise (or mayonnaise)
1 C. soy milk (or almond milk or just regular milk)
1 t. sugar
Sift flour, baking powder and salt. Add remaining ingredients.
Mix till smooth and drop by tablespoon on greased cookie sheet or fill 12 muffin tins two-thirds full.
Bake 18-20 minutes at 375°F.
These taste like hardees biscuits, which is strange and wonderful, because they dont have butter.
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