I also make them with the dairy soy free buttery spread on top.
Pam for Grilling Cooking Spray or Non Stick Foil
2 Cups Self-Rising Flour
1/2 Cups Spectrum Dairy Soy Free Shortening or Lard (I might even use more, I eye it)
2/3 to 3/4 Cups Water (I use 3/4)
*Optional: Earth's Balance No Dairy No Soy Buttery Spread
1. Heat oven to 500°F. Coat baking sheet with no-stick cooking spray or foil.
2. Measure flour into large bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Blend in just enough water with fork until dough leaves sides of bowl.
3.Turn dough onto lightly floured surface. Knead gently 2 to 3 times. Roll dough to 1/2-inch thickness. Cut using floured 2-inch biscuit cutter. Place on prepared baking sheet 1 inch apart for crisp sides or almost touching for soft sides.
4. Bake 8 to 10 minutes or until golden brown.
UPDATE: Please make sure to double check ingredients each time you buy. I hope I never overlook anything but it’s possible and ingredients can change. A lot of my posts are over two years old and since I have gone back dairy soy free I have discovered a few items I use to buy all the time that now have soy in them.
*If you use All-Purpose Flour: Combine 2 cups flour, 1 tablespoon baking powder and 1 teaspoon salt before cutting in shortening. Follow directions above.
Original Recipe: White Lily Biscuits
You can also find me on Pintrest @DairySoyFreeMom