Cheesy Cheddar Biscuits

By Deirdre Imus, The Imus Ranch Cooking for Kids & Cowboys
Serve these for breakfast with scrambled eggs and soy sausage or as an accompaniment to almost any soup.

2.5   Cups unbleached white flour
4      Teaspoons baking powder
1/2   Teaspoon baking soda
1      Teaspoon salt
4      Teaspoons trans fat free margarine
1      Cup plus 2 tablespoons soy milk or organic milk
3/4   Cup grated soy cheddar cheese or cheddar cheese

Preheat the oven to 375 degrees. Stir 2 cups of the flour, the baking powder, baking soda and salt together in a mixing bowl. Cut in the margarine until the mixture forms coarse crumbs. Add the milk and cheese and stir just until the mixture forms a dough. Do not over mix. 

Sprinkle your work surface with the remaining flour, roll out the dough to a thickness of 1/2 inch, and cut out 10 biscuits with a biscuit cutter. Arrange the biscuits so they are slightly touching one another on an ungreased baking sheet, and bake for 15 minutes, or until they are nicely browned on top. Serve warm or at room temperature.

Makes 10 biscuits

Reprinted with permission from the National Bestseller, The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.