Ingredients

The following ingredients have 4 Servings
  • 2 cups unbleached all purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 10 tbsp vegan butter ((cold, cut into small cubes))
  • 3/4 cup nondairy milk
  • 1 tsp apple cider vinegar

Instruction

  • Preheat the oven to 400 degrees F.
  • Mix the nondairy milk and the vinegar and set aside.
  • Place the flour, salt, sugar, baking powder and baking soda in a bowl and whisk them together to mix.
  • Add the cubes of butter and using a pastry cutter or a fork, cut the butter into the flour until the mixture is grainy with a few pea-size pieces of butter.
  • Add the milk-vinegar mixture, a little at a time, stirring with a fork to ensure everything mixes. Don't overmix because you don't want to promote the formation of gluten which will make your biscuits hard rather than crumbly and flaky.
  • Line a baking sheet with parchment paper. Using an ice cream scoop, or with a spoon, scoop out the batter in mounds on the baking sheet to make eight biscuits. You can also make 10 smaller biscuits. Make sure there's at least an inch of space between the biscuits.
  • Bake for 20 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
  • Cool on a rack for five minutes, then serve hot or warm.