Experience pure bliss with these heavenly vegan fluffy biscuits that effortlessly melt in your mouth. Quick and easy to make, they're the perfect addition to any meal, promising a soft, buttery embrace for your taste buds.
Ingredients
2 cups All Purpose Flour
1 Tablespoon Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
3/4 cup Plant Based Milk (I used almond milk)
1/2 cup Vegan Butter chilled and diced
1/2 tsp Apple Cider Vinegar or Vinegar
Instructions
Preheat oven to 425 F degrees (220 C) and line a baking sheet with parchment paper, set aside.
In a small bowl add the plant based milk and vinegar, mix and allow to sit for 3 minutes to coagulate forming somewhat of a buttermilk.
In a food processor add the all purpose flour, baking powder, baking soda, salt and pulse a few times to combine. Add the the vegan butter to the food processor and pulse until the flour resembles little pea size pieces. Add about 2/3 of the milk and pulse a few times to get a crumbly type dough, DO NOT OVER MIX. The dough should not look wet, it should be firm. You may not need to use all of the plant milk. Add more of the milk if needed to bring the dough together.
Pour the dough onto a floured surface. Using a rolling pin roll the dough to 1/2 inch thickness. With a biscuit cutter or glass cup cut out round biscuit shapes and place them onto the prepared baking sheet.
Bake for 12-15 minutes or until light golden brown. Serve warm.
Note: if you use all of the milk you can make drop biscuits instead. They will be just as delicious.
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