Whole-Wheat Biscuits

• 2 cups whole wheat flour
• 1 tablespoon double-acting baking powder
• 1/2 teaspoon salt
• 1/3 cup canola oil
• 1/2 cup plain soymilk, as needed

1. Preheat the oven to 450 degrees F.
2. Whisk together the flour, baking powder, and salt in a large mixting bowl.
3. Cut in the oil with a fork or pastry blender until the mixture resembles coarse crumbs.
4. Using a fork, stir in just enough of the milk so that the dry ingredients are moistened and the dough comes together.
5. (Too much milk will make the dough sticky; too little will make the biscuits dry.) Gather the dough in a ball and turn it out onto a lightly floured work surface.
6. Knead it gently 20 to 25 times.
7. Then smooth it into a ball.
8. Roll or pat the dough into a 1/2-inch thick round and cut it with a floured 2 1/2-inch biscuit cutter or the rim of a glass.
9. Push the center straight down into the dough without twisting it.
10. Reroll and recut the scraps of dough.
11. Place the biscuits on an ungreased baking sheet about an inch apart for crusty sides or touching for soft sides.
12. Bake on the center shelf of the oven for 10 to 12 minutes, or until the bottoms are lightly browned.
13. Do not overbake.
14. Serve hot or warm.

whole wheat flour, doubleacting baking powder, salt, canola oil, soymilk

Taken from www.food.com/recipe/whole-wheat-biscuits-26696 (may not work)