No-Shortening Biscuits with Baco Chip Gravy



2 c. whole-wheat flour
1 t. Rumford baking powder
1/2 t. salt
1/4 c. canola oil
6 to 8 oz. soy milk


6 T. cornstarch
3 c. soy milk
1 t. salt
1/4 c. imitation bacon bits


Stir the dry ingredients together in a large mixing bowl. Pour in the oil and cut it in with a pastry blender or two butter knives until mixture is `pebbly’ in texture. Gradually stir in the soy milk. (You will stop adding the soy milk when the mixture forms a ball, separating from the sides of the bowl.) Roll the dough out onto a floured surface and cut into biscuits. Bake for about 10 minutes at 425 deg. F. or until golden brown on the outside and slightly doughy on the inside. Serve warm.

Mix cornstarch and 1/2 cup of the soymilk until smooth. Set aside. In a large saucepan, pour soymilk and heat until very hot, but do not boil. Pour cornstarch mixture into the heated soymilk and stir rapidly with a wire whisk until smooth. Cook for 3-5 minutes over medium heat, but do not boil. Add bacon bits and cook for an additional minute. Serve hot over biscuits.

Nutritional Information:

Yields 6-12 biscuits. Calories: 216; fat: 7.7 grams; saturated fat: 0.4 grams; sodium: 252 milligrams; carbohydrates: 38.4 grams; dietary fiber: 1.1 grams; protein: 6.2 grams.

Yields 3 cups gravy. Calories: 67; fat: 2.6 grams; saturated fat: 0.4 grams; sodium: 269 milligrams; carbohydrates: 7.7 grams; dietary fiber: 1.4 grams; protein: 3.9 grams.

The Micheff sisters-Linda Johnson, Cinda Sanner, and Brenda Walsh-appear regularly on the Christian television network 3ABN. Their latest cookbook, Cooking with the Micheff Sisters (Pacific Press) is a bestseller among health-conscious cooks worldwide.

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