How to Make Ultimate Vegan Buttermilk Biscuit (From Featured Author)

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Almond milk will often curdle but not as well. Apple Cider Vinegar - This is my vinegar of choice when making vegan buttermilk. If you don't have apple cider vinegar, white vinegar, white wine vinegar, and lemon juice are great alternatives.

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we're going to prepare a distinctive dish, vegan buttermilk biscuit (from featured author). One of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Vegan Buttermilk Biscuit (From Featured Author) is one of the most favored of current trending meals in the world. It's easy, it is quick, it tastes delicious. It is appreciated by millions daily. Vegan Buttermilk Biscuit (From Featured Author) is something that I've loved my entire life. They are nice and they look wonderful.

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

The ingredients needed to make Vegan Buttermilk Biscuit (From Featured Author):

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

Brush the tops of the biscuits with dairy-free milk. Transfer the baking sheet to a cooling rack when the biscuits are finished baking, then brush the tops with a bit of melted vegan butter. Let the biscuits cool for a few minutes before serving. Who doesn't love a piping hot, Vegan Buttermilk Biscuit, right out of the oven.

Steps 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).

Maybe with a dab of jelly that oozes out the sides as you close it up for that first bite? Or a smear of Corn Butter? Or sometimes you just need something to sop up a bunch of gravy or stew…. Vegan buttermilk plays an important role in this recipe as the acidity, in conjunction with the leaveners, helps the biscuits rise aka FLUFF UP. Measure out the almond-milk in a small bowl and whisk together with Vinegar to create Vegan Buttermilk.

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