THE BEST DAMN VEGAN BISCUITS

Before you suggest there’s no way vegan biscuits can taste just as good if not BETTER than regular biscuits, everyone I’ve fed these to agree that these are in fact LEGIT, amazing, fluffy, buttery biscuits.

As in, serve them to your 80-year old grandmother who’s been making biscuits for centuries and she wouldn’t know the difference. As in, slap some gravy on it and you’d think you died and gone to heaven. As in, fluffy, buttery, savory, biscuit perfection. It’s true.

Ingredients

• 1 cup unsweetened PLAIN almond milk
• 1 Tbsp fresh lemon juice
• 2 cups unbleached all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp sea salt
• 4 Tbsp non-dairy, unsalted butter (I use Earth Balance)

Instructions

1. Preheat oven to 450 degrees F (232 C), and add lemon juice to almond milk to make "vegan buttermilk." Set aside.
2. In a large mixing bowl, whisk together dry ingredients.
3. Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm.
4. Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture (vegan buttermilk) 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be sticky.
5. Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading.
6. Form into a 1-inch thick disc, handling as little as possible.
7. Use a 1-inch thick dough cutter or a similar-shape object with sharp edges (such as a cocktail shaker) and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits – you should have 7-8 (as original recipe is written).
8. Read more please visit : minimalistbaker.com

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