Vegan Buttermilk Biscuit (From Featured Author)

Name: Vegan Buttermilk Biscuit (From Featured Author)
Total time: 1800 s
Yield: 10 servings
Cuisine: American
Ingredients: 2 cups Flour; 1 TBS Lemon Juice; 1 cup Almond Milk; 1 TBS Baking Powder; 1/2 TSP Baking Soda; 3/4 TSP Sea Salt; 4 TBS Soy Vegan Butter

Tyler Ullery @cook_2884447

Port Orange, Florida

Fluffy, vegan biscuits perfect with jam and some vegan soy butter.

Tyler Ullery @cook_2884447

Port Orange, Florida

Fluffy, vegan biscuits perfect with jam and some vegan soy butter.

Saved

Ingredients

30 mins

10 servings

2 cupsFlour
1 TBSLemon Juice
1 cupAlmond Milk
1 TBSBaking Powder
1/2 TSPBaking Soda
3/4 TSPSea Salt
4 TBSSoy Vegan Butter

Saved

Steps

30 mins

1

Preheat oven to 450 degrees
2

Add lemon juice to almond milk and set aside to make "buttermilk"
3

Whisk dry ingredients in large mixing bowl
4

Add cold butter and combine until only small pieces remain and ut looks like sand. Do not let butter warn up
5

Make a well in the dry ingredients and stir gently while pouring the "butter milk" in 1/4 cup at a time
6

Turn onto a lightly floured surface and very gently turn the dough over on itself about 6 times
7

Form into a 1-inch thick disc, handling as little as possible
8

Use a thick dough cutter or the rim of a small coffee cup and push into the dough
9

Bake for 10-15 minutes or until golden brown
10

Let cool before storing. Goes great with my vegan breakfeast gravy (coming soon)