Vegan Buttermilk Biscuits

Who does not enjoy a biscuit? Particularly a warm, soft, pillowy biscuit covered in butter. This flavor is formed by a chemical process that gives the biscuit an amazing lift.


2 ¼ tablespoons of any all-purpose baking mix

1 tablespoon

1 tablespoon vegan cane

½  teaspoon Kosher salt

¼  teaspoon baking soda

4 teaspoons of chilled vegan butter

1 cup cool unsweetened plain vegan

1 teaspoon citrus juice or vinegar

How to prepare:

Preheat the oven to 450 degrees. Whisk the lemon juice or vinegar into the milk and let it sit for five minutes.

Mix all the dry ingredients with a whisk until thoroughly incorporated, or pulse them in a food processor.

Add the cold vegan butter and pulse it a few times if using a food processor, or chop it in with two large forks until the mixture resembles small pebbles.

If using a food processor, pulse until almost, or stir with a spoon until just blended.

Spread the dough on a clean surface that has been dusted with your boxed baking mix, and then sprinkle additional baking mix on top of the dough mound. 

Push the dough into a tiny rectangle and fold it over itself four times, then repeat the process. Pat into a final rectangle approximately ¾  of an inch in height.

Using a sharp round or square biscuit cutter, press straight down and place on an oiled baking sheet (or parchment-lined), in a greased baking dish, or a cast . You want them to lightly contact you, as they will cling to each other and rise even higher. If preferred, you can brush the tops with vegan cream and a pinch of salt before baking, or you can brush them with melted butter after baking.

Bake for 10 to 15 minutes or until the top is golden brown. Avoid overbaking them. If the tops are browning too rapidly, wrap them lightly with aluminum foil.

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