Half Whole Wheat Biscuits, Vegan

Ingredients

• 1 Teaspoon Vinegar
• 1 Cup Rice Milk
• 1 Cup Whole Wheat Flour
• 1 Cup All Purpose Flour
• 1 Tablespoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1 Teaspoon Sugar
• 1/4 Cup Canola Oil

Directions

Preheat oven to 425 degrees.

In a small bowl mix together rice milk and vinegar and let set for a few minutes to let curdle, while you, in a separate mixing bowl mix together the flours, baking soda and powder and sugar. Then add the rice milk and vinegar to the dry ingredients and mix together.

Then add the oil to your dough and mix again. We add the oil last because the dough can be quite sticky and this helps to get it under control and keeps it off your hands while you cut them out.

Spread the dough out 1 inch thick on a floured surface and with a 3 inch biscuit cutter cut the biscuits out and lay onto a greased cookie sheet. Place into oven for 8 to 10 minutes.

Make in advance and store them in a zip lock bag in the fridge for up to 5 to 6 days. Zap them in the microwave for 15 to 25 seconds to bring them back to life.