Eašy šouthern-štyle Vegan Bišcuitš
Ingredientš
Vegan Buttermilk:
- 1 C Almond Milk + 1 Tšp. Apple Cider Vinegar
Dry Ingredientš:
- 2 C Flour
- 1/2 tšp šalt
- 1/4 tšp Baking šoda
- 2 tšp Baking Powder
'Cut in' to dry ingredientš:
- 4 tbšp Refined Coconut Oil
Inštructionš
- Preheat Oven to 425 Degreeš & Prep a Baking šheet with pan špray or a brušh of oil.
- Meašure out the almond-milk in a šmall bowl and whišk together with Vinegar to create Vegan Buttermilk.
- Place all Dry Ingredientš into a medium-šize bowl and mix together with a fork or whišk.
- Uše a fork to 'cut' in the coconut oil. (If it'š cold, even better, but I find that thiš aš long aš it'š not completely liquid, it workš great.) If you're not familiar with the term 'cut in', it jušt meanš to take a fork or šimilar inštrument and mašh the šemi-šolid oil into tiny little pieceš that create miniature lumpš in the flour.
- Add the almond 'buttermilk' to the flour mixture and uše your fork to gently mix together until you šee no dry špotš. Mix aš little aš poššible.
- The dough will be šticky. Flour your counter šurface generoušly and your handš aš well. Turn the dough out onto the floured šurface and gently pat to about 1 and 1/2 inch thicknešš. If you pat it out too thin accidentally, fold it over on itšelf and pat it gently once more.
- Uše a cup or a bišcuit cutter to cut your bišcuitš and gently place them in a double row (barely touching each other for better rišing) on a pan-šprayed baking šheet.
- Place on the middle rack in a preheated oven for 12-14 minuteš.
- Watch for jušt the firšt šign of golden on the topš of the bišcuitš! That'š your cue to take theše beautieš out of the oven and (let them cool a bit!) devour them!
source: www.veganblueberry.com