Meatless Monday – Drop Biscuits

Oh how I love biscuits! Even simply "rustic" drop type biscuits.These are super quick and easy to make and just add some "fun" to any meal.I'm finding that most of the recipes I make can vary each time I make them. Last week's Vegan Zucchini Bread has been remade to include walnuts in the mix. A lot of times, it just depends on what I have on had as to what goes into the mix. This week is no different.Basic Recipe (from 1,000 Vegan Recipes by Robin Robertson:

• 1 3/4 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup vegan margarine
• 3/4 cup plain soy milk

1. Preheat the oven to 450 degrees F. Lightly oil a baking sheet and set aside.
2. In a large bowl, combine the flour, baking powder and salt. Use a pastry blender or fork to cut in the margarine until the mixture resembles course crumbs. Add the soy milk, stirring just long enough to form a soft dough.
3. Drop the dough by the tablespoonful onto the prepared baking sheet and bake until golden brown, 8 to 10 minutes. Serve hot.

This week, I added shredded cheddar soy cheese to the recipe. Sometimes I add rosemary or other spices and possibly some green onions I may have around. I even tossed in some of the shredded zucchini I had left-over last week into a batch.If you'd like to adjust this recipe to make regular biscuits. Use 2 cups of all-purpose flour and 1 tablespoon of baking powder. Then you can turn the dough onto a floured surface and kneed gently until the dough holds together. Shape the dough into 1/2 inch thick circle about 8 inches in diameter. Use a floured 2-inch biscuit cutter and cut the dough into rounds.Then, arrange the biscuits on a prepared baking sheet spacing them about an inch apart. Bake 8 to 10 minutes as above.