1 1/2 cups Flour
1/4 cup + 2 tbsp Cornmeal
2 tsp Baking Powder
3/4 tsp Baking Soda
3/4 tsp Salt
1 1/2 tbsp Sugar
6 tbsp Margarine (I used 4 tbsp Becel VEGAN and 2 tbsp Vegan Shortening)
3/4 cup Vegan 'Buttermilk'
Preheat oven to 400F. Sift together flour, cornmeal, baking powder, baking soda, salt and sugar. Using two knifes or pastry cutter, cut in margarine until it becomes mealy with some small chunks:
To create buttermilk, add 1 cup soy milk (or other protein-rich milk substitute) and 1 tbsp lemon juice and let stand 10 minutes. Take 3/4 cup of resulting liquid and add to flour mix, stirring until blended. Roll out dough (I had to add a dusting of extra flour to the mix to be able to roll out) until 1-inch thick. Cut out circles or whatever shape you enjoy and put on parchment paper-lined cookie sheets. Brush the top with extra 'buttermilk' and bake for 12 minutes or until golden brown on top.
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