Prep time: 15 mins | Cook time: 12 minutes | Total time: 27 mins | Makes: 6 biscuits

Ingredients

1/2 cup vegan butter, unsalted cut into tbsp size pieces +more for brushing

1 tbsp apple cider vinegar

1 cup (scant) unsweetened almond milk

2 1/2 cups flour

1 tbsp sugar

4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Instructions

  1. Place the vegan butter inside of a bowl and put into the freezer.
  2. Make vegan buttermilk by placing the apple cider vinegar into a 1 cup measuring cup and filling the rest of the measuring cup with the unsweetened almond milk. Set aside for 10 minutes.
  3. Preheat oven to 450 degrees. In a large bowl, whisk together the 5 dry ingredients.
  4. Take the butter out of the freezer and add it into the bowl. Using a pastry cutter, fork or hands, combine until a sand like texture.
  5. Add buttermilk mixture and stir together just until combined. Don’t over mix. Dough will be sticky.
  6. Sprinkle flour onto a surface and roll the dough out.
  7. Sprinkle a touch more flour onto the top and roll the dough out until it’s no longer sticky. DO NOT overwork the dough.
  8. Push dough out into a disc shape that is 1 inch high. Use a biscuit cutter to cut out biscuits. Then, place on a parchment lined baking sheet.
  9. Gently form the dough back out into a disc and and cut out the remaining biscuits. You will get 6-7 biscuits and may have a small leftover one.
  10. Bake for 10-15 minutes or until lightly golden brown.
  11. Brush the tops with vegan butter.
  12. Serve immediately or let cool and store in an airtight container.