One thing I dislike about food blogs, a whole lot of talking/typing – get to the recipe please and thank you. Just tell me what I need to purchase and the measurements. So, let’s get into this recipe.
What do you need:
– 2 cups of flour (Bob’s Red-mill all purpose gluten free)
– 1 tbsp sugar (Wholesome Organic Coconut Palm Sugar)⠀
– ¾ cup unsweetened almond milk (Califia Farms) + 1 tbsp lemon juice⠀
– 8 tbsp vegan butter (Earth Balance Soy Free) Make sure it’s chilled.
-1 tbsp aluminum free baking powder (make sure it’s not expired, biscuits won’t rise)
-1/4 tsp sea salt⠀
Let’s make some biscuits:
Add lemon juice to milk, set aside. Mix all of the dry ingredients together, then add chilled butter. Mix until mixture forms into small chunky dough pieces. Add milk & lemon juice mix, slowly. Mix until it forms a sticky ball. Kneed dough on floured surface, adding flour until dough is no longer sticky. Roll dough out with floured rolling pin. Cut into circles (I use a mason jar top). Place biscuits into greased (vegan butter) cast iron skillet preferably – things just cook better in them. Bake in pre-heated oven at 425° for 15 minutes or until brown. Remove from oven, allow to cool for about 10 minutes. And that’s it, now go enjoy these delicious mouth watering joy of wonderfulness – aka biscuits. 🙂