SOY MILK BISCUITS WITH VARIATIONS

2 cups unbleached all-purpose flour
3 tsp. baking powder
3/4 tsp. salt
6 Tbsp. soy margarine, chilled
3/4 cup soy milk

Preheat oven to 425 degrees F. Lightly grease a baking sheet or line it with parchment paper.

Sift the flour, baking powder and salt together in a large mixing bowl and set aside.

Cut margarine into flour until the mixture resembles coarse crumbs. Stir in the soy milk and form the dough into a ball.

On a floured surface, roll the dough out about 2 inches thick. Cut into 2-inch rounds with a biscuit or cookie cutter. Place the biscuits on the baking sheet.

Bake for 15 minutes, until slightly brown. Serve immediately.

VARIATIONS:

CHEESE BISCUITS:
Add 2 oz. grated soy cheddar to the dry ingredients.

CINNAMON RAISIN BISCUITS:
Add 1 oz. raisins to dry ingredients and sprinkle biscuit tops with cinnamon sugar before baking.

HERBED BISCUITS:
Add 2 tsp. of any dried herb mixture to the dry ingredients.

Source: The Whole Soy Cookbook by Patricia Greenberg with Helen Newton Hartung Greenberg