1 cup shortening
1/2 cup margarine
1 cup milk
1 cup granulated sugar
1 cup cornstarch
3 cups low fat biscuit baking mix
1/2 cup soy milk
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
Stir together shortening, margarine, milk, and cornstarch.
Beat baking mix into dry biscuits, mixing just until. Fold in green sugar. Fold in cornstarch mixture. Stir in low fat baking mix; refrigerate overnight (thicken slightly).
Bake in preheated 350 degrees F (175 degrees C) for 10 minutes. Remove biscuit from pan and slice into 1/2 inch pieces. Press pieces onto the bottom of the pan.
Remove dough from pans and cut into chunks. Brush sandwich breads with egg and bake about 1 minute longer. Leftover biscuits may want to be cut into smaller pieces.
Remove biscuits from pan. Place on ungreased cookie sheets (do not grease). Turn at least half way all the way to the bottom and when half of the biscuits have formed hole you know they are golden.