Ingredients:
3 cups unbleached flour
1 cup whole wheat flour
2 teaspoons salt
2 tablespoons sugar
6 teaspoons baking powder
1 1/2 cups soymilk, plus
2 tablespoons white vinegar
6 tablespoons canola oil
1 cup whole wheat flour
2 teaspoons salt
2 tablespoons sugar
6 teaspoons baking powder
1 1/2 cups soymilk, plus
2 tablespoons white vinegar
6 tablespoons canola oil
Directions:
1 Mix dry ingredients in a large bowl. Add other ingredients. Stir until dough forms. Allow to sit for 30 minutes if time permits.
2 Preheat oven to 425 degrees.
3 Roll out to 1/2 inch thickness. Cut into 12 biscuits using a biscuit cutter or a glass. Brush the tops with melted margarine, if desired.
4 Bake on an ungreased cookie sheet for 10 minutes or until browned. (Do not let biscuits touch.).
5 These biscuits are thick and are best used to sandwich other items. Scrambled tofu is a great filler!