My grandmother made the best biscuits. We called them cloud biscuits because the name described them perfectly; big and fluffy and light, melt in your mouth.
I haven’t been able to find her exact recipe since she passed away and I definitely haven’t achieved her biscuit baking skills, but these are the closest I’ve come so far. The ones my grandmother made weren’t dairy-free but I altered a recipe I found online to be safe for Malachi.
This recipe makes approximately 24 two-inch biscuits (depending on how thin you roll the dough.)
- 4 cups flour
- 2 T sugar
- 2 T +2 tsp baking powder
- 2 tsp salt
- 1 cup shortening/dairy-free margarine or butter alternative
- 1.5 cups soy milk
Preheat oven to 450F.
Sift together the dry ingredients.
Cut in the shortening or margarine using a pastry blender or 2 butter knives until mixture is crumbly.
Add in soy milk and blend just until dough gathers.
Place dough on a floured surface and knead lightly 8-10 times. The less you work the dough, the better!
Gently roll out the dough into a rectangle, between 1/4 and 1/2 inches thick. Cut the dough in half and gently put one half on top of the other. Cut the dough with a 2-inch biscuit cutter dipped in flour, keeping the circles cut as closely as you can. Using the leftover scraps, form a few extra biscuits by pressing the pieces together, trying to keep the layers the same. Don’t knead or roll it out again.
Place biscuits on a baking sheet with sides touching each other. Bake for 10 minutes, or until just golden on top.
Enjoy! These will keep for a few days in an air-tight container or bag…if they’re not eaten up sooner!