Ingredients:
2 Cups Gluten-Free Four (Bob’s Red Mills)…substitute 1/4 cup of Instant Soy Protein for part of the flour.
2 Sticks of butter (softened)
1 Cup Corn Four (cornmeal)
1 Cup Powdered Sugar
Pre-heat oven to 350 degrees.

Mix all ingredients gently until the mixture comes together. Knead lightly, cover, and refrigerate for an hour.
Knead briefly again. Roll flat to the thickness for biscuits and cut out different shapes.
I bake them on my baking stone until they look good and then let them cool.
You can make a small depression in the middle of each and put it in jelly.
This recipe has been adapted from my good friend, Mary Andreozzi’s recipe!

Thank you Mary!

You can use Shaklee’s Instant Soy Protein in any baking recipe by substituting from 1/4 to 1/2 of the flour with the soy. No one knows, but you just really increased the protein. You made yourself a power cookie!

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