biscuits, but no mustard

I made some yummy biscuits this morning for breakfast. The recipe is my veganized version of Paula Deen's Basic Biscuit recipe. They turn out perfect every time. See?



Here's my vegan version of her recipe:

1 package yeast (not the rapid rise)
1/2 cup warm water
4 cups all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 Tbsp baking powder
2 Tbsp sucanat or other granulated sweetener
3/4 cup shortening (I use Spectrum Shortening, not that trans-fat Crisco crap.)
2 cups plain soymilk mixed with 2 tsp lemon juice (this takes the place of buttermilk in the recipe.)



Preheat oven to 400 degrees F. Dissolve yeast in warm water and set aside. Mix all dry ingredients together. Cut in the shortening until mixture is crumbly. Add the yeast water and "buttermilk" mixture, and mix well. Turn dough onto floured surface and use a rolling pin to roll out to desired thickness. (I like my biscuits big, so I roll them out about 1" thick.) Cut with a biscuit cutter or top of a drinking glass (be sure to lightly flour them first), and place on pre-oiled baking sheet. Bake for 10-13 minutes, until golden brown.

I like baking them in my iron skillet because it I feel really southern when I do it. Also, heat is evenly distributed with iron cookware, so they come out perfectly baked. But I'm sure a regular ol' baking sheet would do just fine. I usually keep my skillet greased with canola cooking spray, and that would work on a baking sheet as well.
Normally I make gravy with these, but today we decided to eat them with Earth Balance and some homemade strawberry jam I picked up at a roadside farmer's market. It was a rockin' good time.