- 2 cups all purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- ¼ cup shortening
- ¾ cup soy, rice, or almond milk
- Sift all the dry ingredients into a bowl and stir them up real good with a fork.
- Cut the shortening into bits and stir it into the mix.
- Add the liquid and stir until a dough forms.
- Gather the dough into a large ball.
- Roll it out on a surface floured with whole-wheat flour to about an inch (2.5 cm) thick.
- Cut it into round biscuits with a floured cookie cutter or a glass.
- Bake on an ungreased, unfloured baking sheet at 475°F for 12 to 15 minutes.
- The biscuits' edges should be browned but not black.
- The whole wheat flour on the surface will be nicely toasted and add little speckles to the biscuits.
- Serve smothered in gravy, with your favorite jelly, or as a side for soup or vegetables.