2 cups self-rising flour
1/4 to 1/3 cup vegetable shortening
1 cup soy milk
1 tablespoon distilled white vinegar
2 to 3 tablespoons vegan margarine.
First, combine the soymilk & vinegar and set aside.
Next, in a small bowl throw in the flour and cut in the vegetable shortening with a fork. I like to use Crisco butter flavored shortening, which is vegan! :) Next, pour in the milk mixture and gently stir until the batter comes together.
The key to great biscuits is to not handle them too much. The more you stir them or knead them, the tougher they become. This rule follows for the next part as well.
On a clean surface, generously spread all -purpose flour to cover the surface you will be working on. Place the batter on the floured surface, and throw a little more flour on top. With a rolling pin, roll out the dough, but not too thin, because these biscuits don't rise a whole lot. Next, you can use an empty round can or glass to cut out the shape of the biscuit. I usually end up cutting out biscuits and re-kneading the leftovers a couple times to end up with about 6-8 biscuits.
Place the biscuits on a greased baking pan or iron skillet, put a small pad of vegan margarine on top of each one, and put them in the oven.
Bake these biscuits at 400 degrees for about 15-20 minutes or until slightly browned on top.