2 c. whole wheat flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/3 c. soy butter
3/4 c. yogurt (soy)

Sift the dry ingredients into a mixing bowl. Cut in the butter. Stir in the yogurt and blend until it just holds together.

Remove to a floured board and knead for 1 to 2 minutes. Do not overknead. Roll out in a circle about 1/2 inch thick. Cut the biscuits with a floured biscuit cutter. Before placing on baking sheet, dip into additional melted butter. Bake at 450 degrees for 10 to 12 minutes.

NOTE: For high, fluffy biscuits, the dough should be 1/2 to 3/4 inch thick. For thin, crusty biscuits it should be 1/4 inch thick.

For STRAWBERRY SHORTCAKE add 1 to 2 tbsp. honey to the yogurt. Bake as directed. Cut the hot biscuits in half and spoon chopped strawberries onto them. Other berries or peaches can also be used.