Instructions

1. 1

   Preheat oven to 450 degrees

2. 2

   Combine almond milk and lemon juice in a bowl and set aside

3. 3

   Combine dry ingredients into a bowl and mix

4. 4

   Add vegan butter (I use Earth Balance) into dry ingredients. Use a fork or a pastry cutter. Both will work just fine. Texture of the flour will become like sand once butter has been incorporated.

5. 5

   After vegan butter is added, use a rubber spatula to fold in milk slowly. You may not need all the milk so add in half first, then incorporate more as you go.

6. 6

   Shake flour onto your dry countertop. Fold dough a few times, making sure you don’t over kneed the dough. Pat dough out with your hands. But use a rolling pin if you feel more comfortable.

7. 7

   Use biscuit cutter to cut dough. You should be able to make 7-8 large biscuits. If you want small biscuits the dough should yield more.

8. 8

   Brush the tops with melted butter and place in the over for 12-15 mins.

9. 9

   When biscuits are finished, brush the tops again with melted butter.

10. 10

    Enjoy with your favorite jam or honey!