Instructions: Makes 12 to 15 large biscuits. LACTO/VEGAN

Drop biscuits go right from mixing to baking, eliminating the steps of rolling and cutting. As with all quick breads, mix lightly for tender biscuits.

Overmixing develops gluten, resulting in tough biscuits.

Preheat oven to 400 degrees. Combine flours, baking powder and salt in sifter or wire-meshed sieve. Sift together into large bowl.

In separate small bowl, combine oil and milk or soymilk. Whisk to mix and pour into flour mixture. Stir with fork or fold with rubber spatula until just mixed and dough holds together (do not overmix).

Drop dough by heaping tablespoons at least 1 inch apart onto lightly oiled baking sheet. Bake until biscuits are golden brown on top, 10 to 12 minutes.

Remove to napkin-lined basket. Serve hot.

Makes 12 to 15 large biscuits.

HELPFUL HINT: To measure flour accurately, sift more flour than you need onto a large sheet of waxed paper. Spoon lightly into a 1-cup measure that can be leveled with a flat-edged knife or spatula. Gather up opposite edges of waxed paper and pour excess flour back into bag.

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