Biscuits: Southern, Easy, and Vegan
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/4 tsp sea salt
- 2 1/2 cups whole wheat white flour (or regular non-enriched, non processed whole wheat flour)
- 3 tsp aluminum-free baking powder
- 2 tbsp vinegar add this to the milk to equal 3/4 cup
- 3 tbsp honey
- 5 tbsp cold earth balance or other non dairy butter
- 3/4 cup nut milk (almond, coconut, soy) minus 2 tbsp (i use silk coffee creamer)
- Carbohydrate 46.6293437514746 g
- Cholesterol 0 mg
- Fat 8.43122916666667 g
- Fiber 7.19257031043878 g
- Protein 10.1197513020884 g
- Saturated Fat 1.875 g
- Serving Size 1 1 Serving (112g)
- Sodium 269.627343750449 mg
- Sugar 39.4367734410358 g
- Trans Fat 6.55622916666667 g
- Calories 320 calories
Pre-heat oven to 400 degrees. Mix vinegar and milk together in a 3/4 cup measuring cup and pour. Into a small bowl. Add honey and allow to sit while mixing flour. Sift flour and baking soda together in a larger bowl. Leave butter refrigerated until this point. Cut the 5 tbsp butter into small cubes and using a pastry cutter or 2 knife system cut butter into flour mixture until there are pea sized pieces of butter left. Pour milk mixture into flour and quickly mix and gently knead dough until it comes together. Turn out onto a floured surface and roll dough into a 9x5 rectangle. Fold dough into a tri-fold (like folding a letter). Flip over and once again roll dough and resold into a tri-fold. Do this one more time. At this point your dough should be approx 3/4-1 inch thick. If too thick gently roll out until correct thickness. Using a medium biscuit cutter (2 1/2 in) cut out biscuits and place on cookie sheet lined with parchment. Bake until tops are browned. Approx 10-15 minutes depending on your oven. The rolling technique makes for tall, fluffy, flakey biscuits.
