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Shortcakes & Cobbler Topping

Contributed by: Melinda

For Dairy Full version, you may substitute butter and milk, however the texture will be heavier and the flavor won't be nice and nutty as with the soy products.

1 cup flour
2 tsp baking powder
1/4 tsp salt
1 Tbl sugar
5 Tbl cold, Willow Run soy margarine or unsalted butter
1/3 cup Plain (unflavored) soy milk (may not need all)
  • Mix dry ingredients thoroughly - sift together if you like
  • Add butter, mashing with a fork until crumbly. You can use a pastry blender or your fingertips
  • Add milk gradually. Start with about 3/4 of the milk and stir in with the fork
  • Knead with your hands, adding the remaining milk if needed to make a moist biscuit dough
  • Roll or press into about 1/2 inch thick slab - chill for about 20 minutes
  • Cut into pieces for shortcakes or to top cobbler
  • Brush top of pieces with melted butter and sprinkle with sugar before baking

    This is slightly rich biscuit dough. Biscuit dough should be very moist but not too sticky.

    Questions about this recipe?

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