Soy-licious Biscuits

 
2 1/4 cups unbleached flour
3/4 cup soy flour
3 T. unbleached sugar
2 T. baking powder
3/4 t. cream of tartar
1/2 t. salt
3/4 cup soy margarine
1 cup soy milk, rice milk, or other non-dairy milk of choice
 

In a large bowl, sift together both types of flour, sugar, baking powder, cream of tartar, and salt. Using a pastry blender or a fork, cut the margarine into the dry ingredients until the mixture resembles coarse crumbs. Drizzle the soy milk over the mixture and stir lightly to form a dough. Transfer the dough to a lightly floured work surface. Using your hands, gather the dough into a ball and knead gently a few times. Roll out or pat the dough with your hands to a 3/4-inch thickness. Using a round 2 1/2-inch cookie cutter or knife, cut the dough into 12 biscuits. Transfer the cut biscuits to a non-stick cookie sheet and space them 1-inch apart. Bake the biscuits at 425 degrees for 10-12 minutes or until lightly browned.

Yield: 1 Dozen

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett