Southern Biscuits

9/10- My Gramsy would be proud
difficulty: 4/10
1 c almond milk
1 tbsp apple cider vinegar
2 c flour
1 tbsp bakinn powder
1/2 tsp baking soda
3/4 tsp salt
*4 tbsp earth balance/coconut oil/margarine (i mixed CO and margarine) *keep as cold as possible (i froze mine for 20 mins)
mine made 15ish, but they were really small
preheat oven to 450. mix almond milk and apple cider vinegar and let sit. mix dry ingredients. add fat of choice and cut in with knives/fork/pastry cutter until crumbly and sandlike. make a hole with the wish/spoon in the middle and add almond milk mix in 4 parts. mix in between each addition until just stirred, don’t over mix; it’s very okay to have lumps. dough should be tacky, but now wet. flour surface and dough and fold over 6 times gingerly. flatten until about an inch thick and use a glass/cookie cutter/biscuit to cut circles. on nongreased sheet let the biscuits touch. brush each with fat of choice and use fingers to make dips in each top. bake for 15ish minutes- tops should be browned but edges should remain pretty soft. 🧈


-i mean it, keep the fat cold
– i also mean it, don’t mess with the dough a lot
-try to serve immediately
-they don’t expand width too much- so use whatever size cutter as you want the biscuits
-i think earth balance sticks would work best, but anything mentioned would work
-whatever you are using to cut the biscuits, don’t twist it into the dough, place directly down
-adding a tad more salt and using cake flour wouldn’t be bad adjustments

I made mine with some fried tofu, as seen below:

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