Recipe of Super Quick Homemade Vegan Buttermilk Biscuit (From Featured Author)

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Ultimate Vegan Buttermilk Biscuit (From Featured Author). It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Vegan Buttermilk Biscuit (From Featured Author), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vegan Buttermilk Biscuit (From Featured Author) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vegan Buttermilk Biscuit (From Featured Author) is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vegan Buttermilk Biscuit (From Featured Author) estimated approx 30 mins.

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.

Fluffy, vegan biscuits perfect with jam and some vegan soy butter.

Ingredients and spices that need to be Make ready to make Vegan Buttermilk Biscuit (From Featured Author):

1. 2 cups Flour
2. 1 TBS Lemon Juice
3. 1 cup Almond Milk
4. 1 TBS Baking Powder
5. 1/2 TSP Baking Soda
6. 3/4 TSP Sea Salt
7. 4 TBS Soy Vegan Butter

Steps to make to make Vegan Buttermilk Biscuit (From Featured Author)

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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