I followed Mo's Recipe with the following changes:
- I subbed Earth Balance Margerine for Shortening (because I oddly had none left)
- And I subbed 1 cup of WW Flour for the white and used WW to roll out the dough.
- Used a sili-pad to bake them on, so I didn't bother with the greasing
- I did a soy milk brush glaze on the second batch to go into the oven as well as played with some shapes.
I used a mason jar to cut my biscuits and played with the remaining dough to make tiny hand pies and some braids to see how they'd bake up!
The first batch cut with mason jars and rolled maybe 1 inch thick? Were in for 25 minutes before I checked on them.They didn't brown a whole lot on the top, but the were pretty firm. The second free-formed batch where much bigger and I think that helped them to get a flakier texture.
|Sorry about the bad lighting. But there had to be a fresh outta the oven shot.|