These biscuits freeze beautifully, and can be quickly thawed for a delicious breakfast, snack, tea, or gravy accompaniment. Simply microwave, cut in half and lightly toast. I particularly adore these slathered with strawberry jam. You could also make the biscuits and stick them, unbaked into the freezer. Once frozen, place into a ziplock/container and then when you’re ready to bake, place, while still frozen, onto a baking sheet, brush with the melted vegan butter, and place into the oven. Just add a few more minutes to their cooking time.
- 1 cup non-dairy milk
- 1 tablespoon vinegar/lemon juice
- 2 3/4 cups flour
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 8 tablespoons cold vegan butter, cut into 2 cm cubes (I use Earth Balance “butter” sticks)
- 2 tablespoons vegan butter, melted
Preheat the oven to 450F.
Meanwhile, whisk together the dry ingredients (flour, sugar, salt, baking powder, and baking soda) in a large bowl. Add in the cold vegan butter and use your finger tips to incorporate it into the flour mixture, until you have very small lumps. Now add in your sour milk (it will not look very delicious – that’s a good thing), and mix together until you have a smooth dough that sticks together (this should take a minute).
Dump the mixture out onto a flat clean surface and pat down until it’s around 3/4 of an inch thick. Use a round cutter (I use a glass that’s 2 1/2 inches in diameter) to cut out circles, gently gathering the dough scraps together and repeating the cutting process until it’s all used up.
Place your biscuits on a baking sheet and brush generously (sides and tops) with the melted vegan butter. Bake for 12 minutes or until lightly golden.