Soy Milk Biscuits

Preheat the oven to 400°F (200°C).

Combine all-purpose flour, baking powder, and salt in a large mixing bowl, stirring to evenly distribute the leavening agent throughout the flour mixture.

Cut the soy margarine into small cubes and add to the flour mixture, using a pastry cutter or your fingertips to rub the margarine into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces of margarine visible.

Create a well in the center of the flour mixture and pour in the soymilk, gently stirring with a fork until a shaggy dough forms—do not overmix, as this will result in tough biscuits.

Transfer the dough onto a lightly floured surface and gently knead 5–6 times by hand until the dough just comes together, being careful not to overwork it.

Pat the dough into a disk approximately ½ inch thick, then use a biscuit cutter or drinking glass to cut out rounds about 2 inches in diameter.

Place the biscuit rounds on an ungreased or parchment-lined baking sheet, spacing them about 2 inches apart to allow for even rising.

Bake in the preheated oven for 12 minutes, or until the tops are lightly golden brown.

Remove from the oven and allow the biscuits to cool on the baking sheet for 2–3 minutes before serving warm.