• 3 cups unbleached flour
  • 1 cup whole wheat flour
  • 2 teaspoon salt
  • 2 tablespoon Sucanat
  • 6 teaspoon baking powder
  • 1 1/2 cups vegan soymilk plus 2 tablespoon white vinegar
  • 6 tablespoon canola oil
  • 1 tablespoon soy melted non-hydrogenated vegan margarine, optional


Mix dry ingredients in a large bowl. Add other ingredients. Stir until dough forms. Allow to sit for 30 minutes if time permits.

Preheat oven to 425 degrees.

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.

Bake on an ungreased cookie sheet for 10 minutes or until browned. (Do not let biscuits touch.)

These biscuits are thick and are best used to “sandwich” other items. Scrambled tofu is a great filler!