Vegan ButterMilk Biscuits | Studio Vegan

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• 1 1/2 cups all-purpose flour

• 2 1/2 tsp baking powder

• 1/2 tsp salt

• 1/4 tsp baking soda

• 1/4 cup chilled vegan butter and vegetable shortening

• 1 - 1 1/4 cup cold vegan buttermilk

• ( 1 cup of plant-based milk 1 1/2 tbsp of apple cider vinegar )

• melted butter or plant-based milk

Instructions

• Preheat the oven to 450°F and line a baking sheet with parchment paper.

• Sift together the dry ingredients in a mixing bowl.

• Cube the butter or shortening then cut it into the dry ingredients using your hands or pulse in a food processor. Cut until it becomes crumbly and resembles peas.

• Mix, just until the crumbs are thoroughly moistened. Add up to 1/4 cup additional buttermilk, if needed. The dough shouldn't be overly wet but, slightly sticky.

• Roll or pat out on a lightly floured surface about 3/4-1 inch thick. Cut into rounds using a 2-inch cookie cutter dipped in flour. Do not twist the dough with the cutter. Cut the dough, then lift the cookie cutter up.

• Place biscuits 2 inches apart on the baking sheet. Brush the tops with melted butter or heavy cream. Bake at 450°F for 13-15 minutes until lightly golden and puffed.

• Brush with melted butter after removing from the oven. Serve immediately.

Notes Whole fat or low-fat buttermilk preferred, not fat-free.