Ingredients
- 2 cups of cold flour
- ¾ teaspoon salt
- 2 ½ teaspoons baking powder
- ¾ teaspoons baking soda
- 1 cup cold vegan buttermilk (cup plant-based milk + 1 tablespoon of lemon juice – let the mixture sit for 10 minutes in the fridge before using)
- 4 tbsp cold vegan butter, cut into small pieces + extra for greasing pan
Recipe
- Preheat the oven to 425° and grease the baking sheet with vegan butter or oil.
- Combine lemon juice with plant-based milk and chill in the fridge for at least 10 minutes.
- In a food processor (or a cold metal bowl) add cold flour, salt, baking powder, and baking soda, pulse to combine (or stir with a fork).
- Add chopped cold butter to the flour mixture and pulse together a few times until the mixture is the consistency of very coarse crumbs. If you do not have a Cuisinart, you can cut in butter using a fork or a pastry cutter. It is very important not to overmix and to try to keep it all cold.
- Add vegan buttermilk to the mixture and pulse briefly until the mixture just barely comes together. If you do not have a Cuisinart, stir in a small amount of vegan buttermilk at a time and stir gently until mixture barely comes together.
- Scoop heaping tablespoon clumps onto a greased baking sheet and bake for 10-15 minutes or until biscuits are slightly browned.
- Serve hot with your favorite toppings!
- Enjoy!
