Easiest Way to Make Award-winning Vegan Buttermilk Biscuit (From Featured Author)





Delicious Buttermilk, fresh and tasty.

Vegan Buttermilk Biscuit (From Featured Author).

Vegan Buttermilk Biscuit (From Featured Author)

Hey everyone, it is John, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, vegan buttermilk biscuit (from featured author). One of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

Vegan Buttermilk Biscuit (From Featured Author) is one of the most favored of recent trending meals on earth. It's enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Vegan Buttermilk Biscuit (From Featured Author) is something that I have loved my entire life. They're nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook vegan buttermilk biscuit (from featured author) using 7 ingredients and 10 steps. Here is how you can achieve that.

Ingredients requirements of Vegan Buttermilk Biscuit (From Featured Author):

  1. Provide 2 cups of Flour.
  2. Need 1 TBS - Lemon Juice.
  3. Provide 1 cup - Almond Milk.
  4. Prepare 1 TBS Baking Powder.
  5. Need 1/2 TSP - Baking Soda.
  6. Provide 3/4 TSP - Sea Salt.
  7. You need 4 TBS - Soy Vegan Butter.





Vegan Buttermilk Biscuit (From Featured Author) process:

  1. Preheat oven to 450 degrees.
  2. Add lemon juice to almond milk and set aside to make "buttermilk".
  3. Whisk dry ingredients in large mixing bowl.
  4. Add cold butter and combine until only small pieces remain and ut looks like sand. Do not let butter warn up.
  5. Make a well in the dry ingredients and stir gently while pouring the "butter milk" in 1/4 cup at a time.
  6. Turn onto a lightly floured surface and very gently turn the dough over on itself about 6 times.
  7. Form into a 1-inch thick disc, handling as little as possible.
  8. Use a thick dough cutter or the rim of a small coffee cup and push into the dough.
  9. Bake for 10-15 minutes or until golden brown.
  10. Let cool before storing. Goes great with my vegan breakfeast gravy (coming soon).

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