Ingredients (use vegan versions):

  • 1 cup unbleached flour (if available)
  • 1 cup whole wheat flour (keeps best in fridge)
  • 1/4 cup wheat germ (keeps best in fridge)
  • 1 tablespoon baking powder (I prefer Featherweight aluminum-free)
  • 1/2 teaspoon Salt Sense (lower sodium, but other salt is fine)
  • 1/4 cup canola oil (or vegetable or light olive oil)
  • 6-8 oz. almond milk (or vegan soymilk, rice milk, etc., any-fat version)


Use a large bowl. Stir the dry ingredients together.

Pour in the oil, then “cut” it in with a pastry blender or
two butter knives until mixture is “pebbly” — small
pebbles throughout.

Gradually stir in the milk. I eyeball it at this point,
pouring straight from the container. Stop adding milk
when the mixture forms a ball, separating from the
bowl sides.

Put foil on a baking sheet (or use a nonstick one) and
preheat the oven to 450 degrees or so. Divide the
dough into 6 to 12 pieces and place on the sheet,
evenly spaced. Bake for about 10 minutes — biscuits
will be firm to the touch with a little golden color when
done, slightly doughy on the inside.

Good hot or cold, plain or with jam or margarine. Very

Serves: 6-12 biscuits

Preparation time: 20 minutes

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