Soy Milk Biscuits

Soy milk biscuits were the result of a small kitchen emergency this morning. I ran out of milk, yogurt, AND toast! An intense craving for carbs this morning led to this take on more traditional drop biscuits. I won't lie; it's not as good as buttermilk or even regular milk biscuits. It has a slight soy milk flavor, but the texture is fluffy and if you're not planning to eat biscuits plain you probably won't notice the flavor difference at all.

For 8 drop biscuits:

• 2 cups all-purpose flour, sifted
• 6 tablespoons very cold butter, cut into small cubes 
• 3 teaspoons baking powder
• 1/2 teaspoon salt, or 1/4 teaspoon salt and 1/2 teaspoon sugar for sweet biscuits 
• 3/4 cup soy milk 

Preheat oven to 425 degrees. Combine flour, baking powder, and salt in a bowl. Dump in the cut butter, and press the flour into the butter with your fingers. Working quickly, press the flour into the butter until you have no large pieces. Some of the butter will disappear into the flour. Other pieces will look like flakes (kind of like rolled oats), some will stay pea sized. Just make sure you don't have any large chunks.

Pour the soy milk into the mixture, stirring as you go with a spatula or your fingers. Working quickly, fold everything together until the mixture just barely holds together and there are no floury lumps. Small patches of flour are fine. Using a spoon, drop onto a nonstick or lightly floured baking sheet, then bake for 20 minutes or until golden around the edges and top. As with most baked goods, don't start checking the oven until you can smell something! Before the kitchen starts to smell good, you're just letting heat escape from the oven if you check it again and again.

Cool until you can handle the biscuits, and eat with your favorite toppings!

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