Austrian Biscuits

Preheat oven to 450°F (230°C).

Combine all purpose flour, baking powder, and salt in a large mixing bowl, stirring together with a whisk or fork until evenly distributed.

Cut the shortening into small cubes and add to the flour mixture, then use fingertips or a pastry cutter to work the shortening into the flour until the mixture resembles coarse breadcrumbs.

Pour the soy milk (or rice or almond milk) into the flour mixture and stir gently with a wooden spoon until just combined into a soft dough, being careful not to overwork.

Turn the dough out onto a lightly floured surface and knead gently 2–3 times to bring it together, then pat it out to about ½-inch thickness.

Cut the dough into biscuit shapes using a sharp knife, a biscuit cutter, or by hand into rough 2-inch squares or rounds.

Arrange the biscuits on an ungreased baking sheet, spacing them about 2 inches apart.

Bake for 12–15 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool further.