"Weezie's" Sour Cream/Buttermilk Biscuits

This recipe is from our good friend Louise Perkins "Weezie". This recipe has been Veganized! She always served these with homemade preserves on Christmas morning. We were often invited over for supper and she would serve these piping hot out of the oven. We couldn't wait to pass these around the table, but when the plate of hot biscuits was passed to Bernie, we all held our breath...he loaded his plate with them! Thank you "Weezie" for all of your fabulous biscuits!

2 c unbleached flour

2 - 1/2 t baking powder

1/2 t cream of tartar (makes them crisp on the outside)

2 t Vegan cane sugar

Mix dry ingredients in a large bowl and add wet ingredients (see below):

8 T Vegan shortening (1/2 c)

2/3 c Vegan sour cream OR 2/3 c soy, almond OR rice milk with 1 T white vinegar (pour soy milk into a measuring cup and add vinegar to sour)

With a pastry blender or 2 forks, cut in Vegan shortening. Add Vegan sour cream OR soured soy milk, mix gently until combined (do not over mix, this will make your biscuits tough). Pour mixture onto a floured surface, gently pat dough (no kneading) into a circle and roll out approx 1/2 inch. Use a small biscuit cutter or small glass to cut out circles. These biscuits are meant to be small. Place on a cookie sheet and bake in a 450 degree oven for approximately 8-10 minutes or until golden brown.