3 cups self-rising flour (organic is possible)
1/2 cup veggie shortening (Spectra is great)
2-3 cups unsweetened soy milk
3 tablespoons vegan margarine (Earth Balance)
Pre-heat the oven to 400 degrees Fahrenheit. Put the flour in a nice sized mixing bowl. Add the shortening. I use a butter knife to cut the pieces of shortening into tiny pieces while in the flour. Slowly pour in soy milk while stirring with the same butter knife or with hands. You want a thick dough, but not too sticky or runny. Roll it out with a rolling pin or smoosh it with your hands onto a flat surface with a thin layer of flour. Use a biscuit cutter to cut into biscuit sized circles. Melt the margarine and smooth a thin layer onto the top of each biscuit. Bake the biscuits on a non-stick surface for 15-17 minutes. The margarine will give them a nice browning effect.