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 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.
- In a small bowl, combine the flour, baking powder, salt, and baking soda.
- Cut the butter into small cubes and then work it into the flour with a fork. The mixture should be crumbly.
- 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.
- 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.
- 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.”
- Put the rounds on the baking sheet and make a thumbprint in the middle of each.
- 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.