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Non-Dairy Buttermilk Biscuits Recipe

 

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Ingredients

* 1 cup soy milk
* 1 tablespoon white vinegar (you can substitute lemon juice)
* 2 cups unbleached white flour (Bob's Red Mill works good)
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon fine sea salt
* 1/4 cup Crisco (yes, it's vegan...or you can substitute Earth Balance butter spread)
* extra flour as needed to spread on hands and counter top.

Directions

1. Preheat oven to 400 degrees F.
2. Mix vinegar in the soy milk and set aside.
3. Combine all dry ingredients in a large bowl and mix well.
4. Add Crisco to the dry mix and work it into the mix with a pastry cutter (or fork) until fully incorporated.
5. Add soy milk/vinegar mix while stirring. You may need more or less than the 1 cup of soy milk. Watch the consistency of the dough and continue stirring until the mix forms a ball of dough that pulls away from sides of the bowl. It will hold together and be somewhat sticky.
6. Flour hands and working surface then turn dough out onto floured surface.
7. Form dough into ball, press flat and fold dough over on itself. Repeat 4 times. Do not kneed dough!
8. Roll out dough to about 1 inch thickness.
9. Use a 2 inch biscuit cutter to cut out biscuits. Place biscuits on a cookie sheet covered with parchment paper. If you do not have parchment paper, place biscuits on ungreased cookie sheet.
10. Place in preheated oven and cook until tops are golden brown (about 12-15 minutes). Ovens vary so watch biscuits after 10 minutes cook time.
Makes about half a dozen biscuits. Serve hot.

Tips:
* Left over biscuits can be frozen. Reheat by placing in the microwave on defrost for 1 minute and then high for additional 30 seconds.
* When cutting out biscuits from the dough, push the biscuit cutter straight down and straight up. Do not twist (this compacts the sides causing uneven cooking).