These little biscuits pair especially well with mild-flavored soups featuring cauliflower or broccoli, but they are compatible with most any kind of vegetable soup.

　　

Ingredients

makes about 20

　　1 cup whole wheat pastry flour

　　1 cup rolled oats

　　1 teaspoon salt

　　1 teaspoon baking powder

　　3 tablespoons nonhydrogenated margarine, softened

　　1 cup grated cheddar-style nondairy cheese

　　1/4 cup rice milk, or as needed

　　

Step 1

Combine the first 4 (dry) ingredients in a mixing bowl and stir together. Work the margarine into the flour mixture with the tines of a fork or a pastry blender until the mixture resembles coarse crumbs. Stir in the cheese, then add enough rice milk to hold the mixture together as a firm dough, working it together with your hands.

　　

Step 2

Turn out onto a well-floured board and roll the dough out to a 1/4-inch thickness. Cut the dough into 2-inch rounds with a cookie cutter or the rim of a glass. Gather up leftover dough, roll out, and cut until all the dough has been used up.

　　

Step 3

Heat a griddle or large nonstick skillet that has been sprayed with cooking oil spray. Cook the biscuits on both sides over medium heat until golden brown. Cool on a plate, then transfer to an airtight container when cooled to room temperature.

　　

Nutrition Information

Step 4

Per biscuit:

　　

Step 5

Calories: 68

　　

Step 6

Total fat: 4g

　　

Step 7

Protein: 2g

　　

Step 8

Fiber: 2g

　　

Step 9

Carbohydrate: 8g

　　

Step 10

Cholesterol: 0mg

　　

Step 11

Sodium: 190mg

　　Vegan Soups and Hearty Stews for All Seasons