Adapted from this recipe.

2 cups whole grain spelt flour*
1/2 teaspoon salt
1 tablespoon baking powder
1/4 cup nonhydrogenated vegan margarine, softened to room temperature (I use this)
3/4 cup soy milk

• Preheat oven to 400 degree F. Line baking sheet with parchment paper, or lightly oil.
• Stir together flour, salt, and backing powder in a medium sized mixing bowl. Using hand mush in softened margarine until mix resembles a coarse meal. (Don't forget to remove your rings, like me:).
• Add soymilk all at once, stir to form dough.
• Lightly flour parchment paper on baking sheet, turn out dough and knead a few time, at this point I added a bit more flour to reduce the stickiness.
• Lightly flour top of dough, cover with another sheet of parchment, or wax, paper and roll until about 1/2 in. thick.
• Cut dough into rounds, I used a jar lid. Continue rolling out the scraps until all dough is used.
• Line round 1 in apart on parchment paper, place baking sheet in oven.
• Bake for approx. 20 minutes, or until golden brown.

These biscuits are absolutely delicious. After going without bread for so long (I've been avoiding yeast), I was absolutely in heaven! I recommend serving them right out of the oven, but they are also delicious cut in half and toasted (my breakfast this morning). The spelt flour gives them a nutty sweetness, and its whole grain doesn't seem quite as heavy as whole wheat flour.

*More on spelt:

Spelt's uniqueness is also derived from its genetic makeup and nutrition profile. Spelt has high water solubility, so the nutrients are easily absorbed by the body. Spelt contains special carbohydrates which are an important factor in blood clotting and stimulating the body's immune system. It is also a superb fiber resource and has large amounts of B-complex vitamins. Total protein content is from 10 to 25% greater than the common varieties of commercial wheat. (Pacific Bakery)