These simple biscuits are quick to mix up and freeze beautifully for later. You will never go back to canned biscuits.
5 cups flour
7 tsps baking powder
2 tsp salt
1 cup butter, margarine, or cold coconut oil
1 cup almond or other milk
1 tbs vinegar
up to 1 cup water
Stir together dry ingredients.
Cut in butter or oil. Mash with pastry cutter or fingertips to form large crumbs. These crumbs will form the flaky layers of the biscuit. How large they are depends on the temperature of your butter or oil, temperature of your kitchen and how much you mash it all together. Smaller crumbs = smaller layers, less flaky biscuits.
Add vinegar to milk. Let sit a few minutes. It will curdle and thicken. Gently work into flour mixture to form a dry dough.
Add water as needed to bring dough together. Do not overmix. Overkneading will make biscuits tough.
Turn out onto lightly floured surface. Roll or pat to about 1 inch thickness. Use a round cookie or biscuit cutter, drinking glass, or clean, empty tin can to cut biscuits.
Place desired number of biscuits on a baking dish, leaving 1 inch between. Bake at 450 degrees for 10-12 minutes, depending on size.
Place the rest of the biscuits on a baking tray. Freeze on tray for 1-2 hours, then transfer to freezer bags. To bake, allow to thaw for 15 minutes and bake as above.
Make 1-2 Dz biscuits, depending on size.