Serious Eats: Talk

Cooking with soy milk, need help.

Bought a quart of soy milk, it was on sale, I had a coupon (my mother brainwashed me well).

Made some eggs, it was okay, the mashed potatoes were fine but the biscuits were wrong. Flat, not fluffy, minimally edible. Its a recipe I've made before and had no trouble with before.

Is there something I should be doing when using soy milk in a recipe that calls for milk? Or did I lose my biscuit kung fu?

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