By Chef Ian Brandt
(makes 12 -15 biscuits)
You Will Need
Chill shortening in refrigerator
In mixing bowl sift all dry ingredients together
In another mixing bowl take 2/3 of the total amount of dry mix and add to the shortening and cut shortening down with knife or pastry cutter into pebble sized pieces.
Return the cut shortening to the first mixing bowl and lightly mix
You are looking for a mix dry mix that has pebbles of shortening mixed into it
In a separate vessel combine the vinegar and water together
In the mixing bowl, make a hole in the center dry mix for the liquid
Pour in all of the liquid at once and very lightly mix in the liquid into the dry ingredients
You will want to barely mix this dough to preserve the fluffiness of the biscuit, any mixing brings out the gluten in the flour
Create 8-12 biscuits from the dough mix and place on parchment or a floured baking sheet
Bake in oven at 375 degrees for 10-15 minutes or until lightly brown
(this recipe is great to add in sunflower seeds, pumpkin seeds and seeds and nut pieces)
(Serve these biscuits with the wonderful Vertical Diner gravy, tofu scramble with seasonal sautéed vegetables)
Vertical Diner Gluten-Free Gravy
In a medium sauce pan:
Saute onion, carrot, celery with oil, salt and chili powder. When the onions are half way cooked through add garlic, flour, nutritional yeast. Stir well as the ingredients may stick to the bottom of pan. When the ingredients are well mixed and lightly browned add the white wine to deglaze the pan. After the pan has been deglazed, add the spices, soup stock, tamari and tahini. Slowly bring the gravy up to a simmer while whisking.
Serve this gravy with stuffing, potatoes and many dishes.