1 cup unbleached flour (if available)
1 cup whole wheat flour (keeps best in fridge)
1/4 cup wheat germ (keeps best in fridge)
1 tablespoon baking powder (I prefer Featherweight aluminum-free)
1/2 teaspoon Salt Sense (lower sodium, but other salt is fine)
1/4 cup canola oil (or vegetable or light olive oil)
6-8 oz. almond milk (or soy milk, rice milk, etc., any-fat version)
Use a large bowl. Stir the dry ingredients together.
Pour in the oil, then cut it in with a pastry blender or two butter knives until mixture is pebbly -- small pebbles throughout.
Gradually stir in the milk. I eyeball it at this point, pouring straight from the container. Stop adding milk when the mixture forms a ball, separating from the bowl sides.
Put foil on a baking sheet (or use a nonstick one) and preheat the oven to 450 degrees or so. Divide the dough into 6 to 12 pieces and place on the sheet, evenly spaced. Bake for about 10 minutes -- biscuits will be firm to the touch with a little golden color when done, slightly doughy on the inside.
Good hot or cold, plain or with jam or margarine. Very filling.