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Saturday, November 19, 2011

Last post before Thanksgiving

I was thinking about Thanksgiving this week. Checking my schedule and knew I was a day or two behind. Everything was laid out -- what was made -- what was still to make. And I thought about bread. I love biscuits. Why not make parve biscuits and then I decided to make them. They turned out great. So, I decided to share them eith you. Enjoy!

Parve Biscuits
Makes one dozen

2 cups all purpose flour
1 tablespoon baking powder
1/3 teaspoon salt
One stick parve margarine, unsalted, cut into cubes
1 large egg
1/2 cup plus 1 tablespoon rice milk, parve
2 tablespoons grape seed oil or vegetable oil

2 tablespoons rice milk for tops of biscuits

Preheat oven to 425 degrees.
Line a baking sheet with parchment paper

Put the flour, peaking powder and salt In the bowl of a food processor. Pulse to combine about 4 pulses. Add the margarine, scattered over the top until it resembles sand, about 15 pulses.

Mix the egg eith the soy milk and oil. Add the flour mixture and combine to form large clumps.

take the mixture out of the bowl and place on a floured surface. Lightly knead until the dough comes together.

Using fingertips, form the dough into a 9 x 6 inch rectangle, 3/4 inch thick. Dip a 2 1/2 inch biscuit cutter into flour and cut out 12 rounds. Place 1 inch apart on the prepared baking sheet and brush the tops with the 2 tablespoons of rice milk. You can sprinkle the tops with some sea salt if desired

Place in the oven and bake 12 to 14 minutes, or until golden brown.

VARIATIONs:
You can add 2 tablespoons chopped chives, chopped thyme leaves, chopped rosemary, or chopped marjoram to the dough before kneading and knead in.

B'tayavon! Happy Thanksgiving to all!

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