These are quick, easy, vegan biscuits. I especially like them with soup or vegetarian chili.
Preheat the oven to 450 degrees F (220 degrees C).
Stir together the whole wheat flour, all-purpose flour, baking powder, and salt. Combine the oil and soy milk in a measuring cup. Pour into the dry ingredients all at once, and stir just until the dough pulls away from the sides of the bowl. Drop by heaping spoonfuls onto a baking sheet.
Bake for 8 to10 minutes in the preheated oven, until the biscuits are browned on the top and bottom.
Per Serving: 91 calories; protein 2.2g; carbohydrates 12.4g; fat 3.9g; sodium 243.1mg.
The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.