Jessibird

Biscuits

2 cups flour
2 t baking powder
1 t salt
3/4 cups soymilk
1/2 cup oil

Preheat oven to 375°F. Put flour in large bowl. Make well in center of flour. Add soymilk and oil. Stir just until dry ingredients are evenly moistened. Gather dough into ball. Roll out dough on lightly floured surface to 3/4-inch thickness. Using 1 3/4-inch round cutter, cut out biscuits. Gather scraps and gently reroll dough on lightly floured surface. Cut out more biscuits. Arrange on 2 large baking sheets. Brush biscuit tops with remaining 2 tablespoons oil.

Bake biscuits until puffed and very pale golden on top and tester inserted into center comes out clean, about 15 minutes. Serve warm or at room temperature.

Makes about 24 biscuits.