Lemon Tea Biscuits (Vegan)


Submitted by Betty-Baker


  • 4 cups flour
  • 1/4 cup sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2/3 cup cold shortening
  • 6 tablespoons lemon juice
  • 1 cup rice or oat milk

Mix and sift dry ingredients. Cut in shortening with two knives or pastry blender. Stir lemon juice into milk and add quickly to flour mixture, using only enough to make a soft dough. Knead slightly on lightly floured board. Roll 1/2 inch thick and cut with floured cutter. Place on ungreased baking sheet and bake in very hot over, 450 degrees F 15 minutes. Makes 20 biscuits.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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