Date: Wed, 20 May 1998 09:31:30 -0700
From: "Jan Gordon" (firstname.lastname@example.org)
This is from a favorite cookbook of mine, _Fatfree and Delicious_ by
Robert Siegel. Please note that fatfree biscuits are not the same
texture as the fatty ones, the fat gives the flakiness and tenderness.
2 cups wholewheat pastry flour (I use regular WW flour)
1 teaspoon (rounded) baking powder
1/2 teaspoon baking soda
1 teaspoon sucanat (or any granulated sweetener)
1/2 teaspoon salt
1 1/4 cups low fat soy milk (or use skim dairy milk)
Place dry ingredients in bowl. Add milk to center of ingredients.
Carefully fold from center to the outside until all ingredients are
combined. Do not over stir!
Drop by tablespoons onto a nonstick, lightly oiled cookie sheet.
Bake at 400 degrees for 10 minutes, until golden.