"Buttermilk" Biscuits

(Makes 16 biscuits)
These biscuits are best eaten straight from the oven. They will keep, tightly wrapped, about a day.
2-1/2 cups unbleached white flour
1 Tablespoon baking powder
2 teaspoons Sucanat or other granulated sweetener
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup rice milk or soy milk
1 Tablespoon lemon juice
3 Tablespoons plus 1 teaspoon oil
Preheat oven to 450 degrees. Combine dry ingredients. In a separate bowl, combine rice or soy milk and lemon juice.
Using two forks or a pastry cutter, add oil to dry mixture and mix until well combined. Slowly add rice milk mixture until dough just clings together. Do not overmix.
Place dough on a lightly floured surface and knead about 10 strokes. Roll out to 1/2-inch thickness and cut into biscuits. Place on an ungreased cookie sheet and bake in a 450-degree oven for 10-12 minutes or until light golden brown.
Total calories per biscuit: 105
Fat: 3 grams