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. 🧈

tips:

-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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