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Monday, August 8, 2016

Buttermilk Biscuits for One

These little charmers are surprisingly delicious and fluffy. I used ‘em to make a sandwich (wasabi-ginger coleslaw—recipe coming soon—roasted asparagus, and melted vegan mozzarella), but they’d be great slathered in vegan butter or doused in some mushroom gravy too! (Makes two biscuits.)

½ cup all-purpose flour
Pinch baking powder
Pinch salt
Pinch baking soda
1 TBLSP vegan butter
¼ cup non-dairy milk (I like almond)
1 TBLSP apple cider vinegar

Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  1. In a small bowl, combine the flour, baking powder, salt, and baking soda.
  2. Cut the butter into small cubes and then work it into the flour with a fork. The mixture should be crumbly.
  3. In a small bowl, glass, or measuring cup, add the vinegar to the milk. It will curdle almost immediately, but if it doesn’t, give it a little help with a stir or two.
  4. Dump the buttermilk that you just made into the flour mixture and combine with a fork until it’s combined. It will be a wet and sticky dough.
  5. Shape the dough into two disks. You can use a cutter If you like, or go for something more organic. I like to think of the shapes I make as “round-esque.”
  6. Put the rounds on the baking sheet and make a thumbprint in the middle of each.
  7. Bake for 15 minutes, until browned.

Eat as soon as they’re cool enough to handle. They taste nice when they’re cold too, but you’ll have a dreadful time waiting that long. 

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