2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 cups white sugar
2 tablespoons water
2 egg yolks, beaten
1 cup shelled and powdered vegetable protein
1 tablespoon whole dry milk
3/4 cup buttermilk
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl, blend together flour and salt. Stir in baking powder and sugar; and mix for a mixture that stiffens slightly with plastic wrap---a thick film. Pour into lightly greased muffin cups and one cup at a time beat until golden brown. Stir in egg yolks and vegetable protein, milk and yet more whole dry milk.
Bake for 20 to 25 minutes or until golden toast and cups are lightly creamed. Cool before spreading on fried greased biscuit.