Homemade “Buttermilk” Biscuits

These amazing “buttermilk” biscuits are golden brown and fluffy. With soft, flaky insides, they have a delicious favor and taste great with so many dishes. My husband loves them!

Ingredients

1 c. unsweeted almond milk

1 Tbsp. fresh lemon juice

2 1/4 c. unbleached AP flour

1 Tbsp. baking powder

1/2 tsp. baking soda

3/4 tsp. salt

4 Tbsp. cold vegan butter, Earth Balance or Miyoko’s

Directions

Preheat oven to 425 degrees.

Prepare vegan buttermilk. Stir together almond milk and lemon juice. Set aside for ten minutes. In the meantime, whisk together the flour, baking powder, baking soda, and salt. Cut in vegan butter, until thoroughly mixed and the butter resembles small peas. Form a well in the middle of the flour mixture and add the “buttermilk”. Mix until dough is slightly tacky. Place dough on a well-floured surface and knead 4 to 5 times. Roll dough into a round disc, 1/2 inch thick. Using a 3” cookie/biscuit cutter, make 8 to 10 biscuits. Brush top with melted butter and gently press a small thumbprint in the center.

Bake for 10-15 minutes.