Buttermilk Biscuits

Biscuits are an essential addition to any big dinner where there is extra gravy or sauce that needs wiping up. My own mother would make different kinds of biscuits and pour over a creamy chicken concoction and call it “Chicken a la King.” Grandma Lena left a note above this recipe that reads, “Make 2 Times.” So, I would take her lead and double this recipe if you’re having company for dinner. 

Makes 12 biscuits.

Ingredients

• 1 cup unsweetened soy milk

• 2 teaspoons apple cider vinegar

• 3 cups white flour

• ½ teaspoon salt

• 3 teaspoons baking powder

• ½ teaspoon baking soda

• 3 tablespoons of plant-based butter (Earth Balance works well here), chilled

Directions

• Preheat oven to 450°F.

• Add the apple cider vinegar to the soy milk and set aside. This will curdle and make your “buttermilk.”

• In a bowl, add together dry ingredients. 

• Cut in plant-based butter and mix until crumbly. 

• Add the “buttermilk” and stir together. 

• On a lightly floured surface, knead dough for about 2 minutes. 

• Roll out dough until it’s about ¾ inch thick. 

• Use the ring of a mason jar lid, or any other round object you have to cut biscuits. You can reroll the dough and use everything up.

• Bake on an ungreased baking sheet for 12 minutes.