Buttermilk Biscuits

Ingredients:

• 2 cups flour
• 2 1/2 teaspoons baking powder
• 1 teaspoons baking soda
• 1/2 teaspoons salt
• 1/4 cup vegan butter
• 3/4 cup cold soy or almond milk
• 1 teaspoon vinegar

Directions:

• Pre-heat the oven to 450 degrees.
• Mix milk and vinegar. Set aside to curdle. (This mixture will give the biscuits their buttermilk taste)
• Put dry ingredients into a bowl. Using a fork, gently mix the margarine into the dry ingredients until you have a course mixture.
• Add the soy milk/vinegar mixture and quickly stir until dough begins to form.
• Form dough into a ball and refrigerate for 20-30 minutes. (This step is okay to skip if you are short on time).
• Put dough onto a floured countertop and knead for 1 to 2 minutes or until the dough is smooth. Add more flour as needed if the dough is sticky.
• Using a rolling-pin, roll the dough out to about 1/2 inch thickness. Cut into rounds (a drinking glass works well if you don’t have a biscuit cutter), place on an ungreased cookie sheet. Optional: Brush the tops of the biscuits with a mixture of 1 tbsp soy milk and 1 tbsp oil for a golden-brown glaze.
• Bake for 10 to 12 minutes. Serve hot.