I also load my homemade biscuits down with non-hydrogenated shortening and soy margarine because I believe those things are necessary to create a fluffy, flaky biscuit. But Joanne Stepaniak's uncheese recipes tend to be on the low-fat side, so this recipe didn't call for any fat.
The result? A much drier biscuit than I would have liked. However, these little guys — flavored with nooch and dill — had a savory kick that would be perfect for dipping in a creamy bowl of soup.
I served my mornin' biscuits with Tempeh Breakfast Sausage from Judy Brown's Guide to Natural Foods Cooking, an old vegan hippie cookbook I found at a thift store:
Hey testers! My Mint Julep brownie recipe is up on the tester blog....just so ya know.