Being from the South, growing up eating my Nana & Bob’s homemade biscuits were a highlight of my childhood.  Since I have become vegan, I am slowly and surely learning my way around the kitchen and this was one of the first things I learned how to make!  Not only are they quick and easy to make, but they have a slight crunch and are so fluffy and delicious.  This has become routine for our weekend mornings.

INGREDIENTS

1 tbsp lemon juice
1 cup dairy free milk (of your choice)
2 cups flour
1 tbsp baking powder
1/2 tsp baking soda
3/4 tsp sea salt
4 tbsp COLD butter
butter to drizzle on

STEP 1

Preheat oven to 450
Pour 1 tbsp lemon juice and 1 cup of dairy free milk into a bowl.  This is your vegan “buttermilk”.  Set aside.

STEP 2

Whisk all dry ingredients together in a bowl.  Add the COLD butter and massage together until it is “sandy”.

STEP 3

Make a little well in the bowl of dry ingredients.  Pour 1/4 cup of your “buttermilk” into the well at a time.  Continue to mix together until the dough is sticky.  I normally do NOT use all of the buttermilk!  Then it will be TOO sticky!

STEP 4

On a lightly floured surface, turn your dough over and lightly knead 5-6 times.

STEP 5

If you have a rolling pin, great! If not, just use your hands like I do and spread the dough out.  You can make it as thin or as thick as you personally like.  Remember that the biscuits will rise when they bake!  Next, cut out your biscuits!  I don’t have a biscuit cutter so I use the top of a mason jar or a glass!

STEP 6

Put your biscuits on your cookie sheet.  Make sure they are touching; this will help them rise uniformly. Melt some butter and glaze it on top of your biscuits!  And finally “dimple” your biscuits by pressing two fingers into the top.  This also helps them rise!

STEP 7

Place your tray in the oven for about 10 minutes or until the top of your biscuits are golden brown. Make some gravy and enjoy!

ENJOY!