Sass Mouth Biscuits {VEGAN}

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!




Bless Your Heart Biscuits

In the South, we like our biscuits to be as mile high as our prom hair and Willie Nelson’s tour bus.

This buttery recipe will be sure to turn out light and flaky biscuits every time.

Prep time:  15 mins

Cook time:  12-15 mins

Total time:  30 mins
Serves: 6
  • 3 Cups Flour
  • ½ Teaspoon Baking Powder
  • ½ Teaspoon Salt
  • 1 Tablespoon sugar
  • ½ Cup Butter (1 stick, sliced and frozen)
  • 2/3 Cup Whole Milk
  • 2 Tablespoons White Vinegar
  • 1 Egg
  • 1/4 Cup Water
  1. Preheat oven to 425 degrees F.
  2. Combine Milk and Vinegar in a glass dish, set aside.
  3. Freeze the butter. (I slice mine and freeze for about 15-20 minutes beforehand)
  4. In a large bowl, mix together flour,baking powder, salt, and sugar
  5. Using a pastry cutter, cut the butter into the dough until crumbly.The faster the better so that the butter keeps cool. Or use a food processor for this step. This is important as the cold butter will help your biscuits be fluffy on the inside.
  6. Crack the egg and scramble into the milk mixture.
  7. Make a deep hole in the middle of your flour mix. Pour the milk and egg into the center. Hand mix the dough until barely combined. (Be careful not to overmix) Add enough water until the dough is workable.
  8. Roll the dough onto a floured cutting board. Cut 6 circles with a biscuit cutter and place onto a greased baking sheet.  ( I line the sheet with parchment paper and spray some cooking oil on top) Cut another 6 circles and place a second layer on top of the first 6 circles.
  9. Bake 12-15 minutes or until golden brown.

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