Thick and flaky just like your grandma used to make…but better! All natural and 100% Vegan!Ingredients:
- 2 cups All Purpose Flour
- 1 cup Soy Milk + 1 tsp Cider Vinegar
- ¼ cup Vegetable Shortening (I like Earth Balance sticks)
- 3 teaspoons Baking Powder
- 1 teaspoon Sea Salt
- 2 tablespoons Pure Maple Syrup
- 1 tablespoon vegan butter – for brushing (Earth Balance)
Preheat Oven to 400°
In a small bowl, combine the soy milk and vinegar and set aside to curdle. In a separate large bowl combine the flour, baking powder & salt and mix well. Cut small pieces of the vegetable shortening into the dry ingredients and mix (I find that using my hands works best for this) until coarse crumbles are formed.
Next, add the soy milk/vinegar mixture and the maple syrup to the crumbles. Again, using your hands, mix until all ingredients are blended and form a ball of dough. Place the dough on a lightly floured surface and knead for 3 minutes. Using a rolling pin, flatten the dough until about ¾” thick. Using a round cookie cutter or the top of a drinking glass/cup, cut circles measuring 2 ½” in diameter.
Place the biscuits onto an ungreased cookie sheet and bake at 400° for 12-15 minutes. If you would like your biscuits to have a nice golden brown top, after 8 minutes of baking quickly brush a small amount of vegan butter over each biscuit top and return to oven for the last few minutes.
Remove from oven and allow to cool a couple of minutes before indulging. Serve warm with vegan butter and fresh fruit preserves. Enjoy!