Biscuit and dumpling recipe

These are the biscuits/dumplings which we put in the potato dill soup.  The recipe first came from Veganomicon but I thinks it’s been changed a bit since I first made them.  They are quick, easy, and very yummy.  For a sweet biscuit you can add a little sugar and cinnamon instead of the savory spices.

3/4 cup milk

1 1/2 cups flour

1/4 teaspoon salt

1 teaspoon apple cider vinegar

2 teaspoons baking powder

1/4 cup earth balance

healthy pinch of any of the following: parsley, thyme, and tarragon

  1. Mix the milk and vinegar and set aside to sour
  2. Mix all the dry ingredients together in a medium bowl
  3. Add the butter in small bits and mix it in evenly with your hands
  4. Add the milk and vinegar and mix just until combined.  It’s okay if there are dry bits
  5. Now, either plop balls of the dough into soup and bake in the oven (like in the previous post) or bake them at 425 for 15 minutes on lightly greased sheets.

Enjoy!

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