Add wine to biscuits? Oh, yes! A very popular biscuit in Rhode Island is the wine biscuit which comes in a variety of shapes and sizes. This recipe comes from my co-worker, Donna.
The intensity of the flavor will be determined by the your choice in wine. I implore you to not use that "stuff" that is sold under the guise of cooking wine in the grocery stores. It is full of salt which will greatly alter your cookies. Any nice drinking red wine will do. I am, by no means, a connoisseur of wine, so I looked for a cabernet that didn't come in a box and had a cork.
5 cups all purpose flour
1 cup sugar
1/2 tsp salt
5 tsps baking powder
1 cup vegetable oil (corn or canola work nicely)
1 cup red wine (cabernet or merlot)
more sugar (optional)
If you have a mixer with a bread hook, place dry ingredients in mixing bowl and mix for a minute or two. Gradually add the oil and red wine, scraping the sides as necessary and allow the mixer to knead the mix until an even dough is formed. Pinch off one inch balls and roll into logs. Make a wreath shape or twist into a ribbon shape. Brush with soy milk and sprinkle with sugar if desired. Bake on an un-greased cookie sheet at 350 degrees for 20-25 minutes.
If you don't have a mixer with a bread hook, place dry ingredients in a large bowl and mix by hand. Create a well in the center of dry ingredients and add your wine and oil. Mix with your hands until an even dough is formed.
These biscuits were already vegan! My friend uses an egg wash before baking them, but I switched out soy milk for the egg wash.