Vegan Biscuits are surprisingly easy to make, and can be eaten with breakfast, lunch or dinner! Biscuits in general are so versatile – perfect with some jam, as a side, or for a flaky topping on pot pie! Spread vegan butter on warm biscuits, enjoy on their own, or use in recipes that call for biscuit dough.

2-1/2 Cups All Purpose Flour

1 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

1/3 Cup Vegan Butter

1 Cup Unsweetened Non-dairy Milk

1/2 tsp Apple Cider Vinegar

Preheat oven to 425′

In a small bowl or glass measuring cup, stir the apple cider vinegar into the non-dairy milk, and set aside. 

In a large bowl, sift together the dry ingredients. 

Using a fork or pastry cutter, cut the vegan butter into the dry ingredients until the butter is about the size of small peas. 

Create a well in the middle of the dry ingredients, and pour the milk and vinegar mixture into the middle. Stir all of the ingredients together until combined. 

Knead 5 – 10 times just until all of the flour is moist. Do not over work the dough as this will result in tough biscuits. 

Break the dough into 8 equal sized pieces, and form into puck shaped rounds. 

Place on a lined baking sheet and bake for 15-20 minutes until golden brown.