Fluffy “Buttermilk” Biscuits baked to perfection. Enjoy!
Makes 5-10 biscuits
Prep Time: 15 minutes
Cook Time: 15-20 minutes
2 cups self-rising flour
1 tablespoons sugar
1/2 teaspoon salt
1/3 cup chilled vegan shortening, cut into pieces
1 teaspoon vinegar
1 cup cashew milk (unsweetened)
4 tablespoons melted vegan butter
Cut 1/3 cup of vegan shortening into tiny pieces and put in freezer to chill for about 10 minutes.
Measure the Cashew Milk into a glass measuring cup and add 1 teaspoon of vinegar. Stir until blended and set aside.
Preheat the oven to 425°F and position the oven rack slightly below the center of the oven. Lightly butter/flour a brownie pan, a round cake pan, or cast-iron skillet.
In a large mixing bowl, whisk the flour, sugar and salt. Add the shortening to the flour mixture. Using a pastry cutter, snap the pieces of shortening until the shortening pieces resemble little pebbles in the flour. Make a well in the flour mixture and pour in the cashew milk. Using a fork or spatula, fold in the flour and turn the dough until the dry ingredients are moistened and the dough resembles cottage cheese.
Sprinkle the rolling surface with flour. Turn the dough out onto the surface and sprinkle the top with flour. Sprinkle some flour onto your hands to prevent the dough from sticking. Dip a 2-inch biscuit cutter into the flour and cut out biscuits, ensuring you do not twist the cutter.
Place the biscuits in the pan, sides slightly touching. Brush the tops of the biscuits with melted butter and bake for 6 minutes. Rotate the pan 180°. Bake an additional 9-14 minutes until tops are a golden brown. Remove from the oven and brush the biscuits again with melted butter. Best served warm right out of the oven!