FLUFFY VEGAN BUTTERMILK BISCUITS

1. Place pre-measured flour, almond milk and butter into the freezer to chill for 10 minutes.
2. Once chilled, begin with making the “buttermilk” by placing apple cider vinegar into a measuring cup and adding vegan milk. Whisk and place into the freezer to chill while you make dry ingredients.
3. Whisk flour, salt, sugar, baking powder and soda into a large mixing bowl. Take butter and add to the bowl of dry flour.
4. Using a fork mix the flour until it becomes a crumb like consistency. Quickly take out the buttermilk from the freezer (removing 2 tbs for later use) and add it to middle of the crumb like flour. Mix gently until it forms into a loaf (keep in mind to not over work the dough).
5. Flour your working station and place dough on fresh floured surface. Fold the dough into three (one edge on top of another) and roll dough into a 2 inch thickness.
6. Using a biscuit cutter or a cup, begin to pierce the dough. Important: be sure not to twist as you cut the dough, it could prevent the dough from rising.
7. Place biscuits into the freezer for 10 minutes before baking.
8. Place them on the pan, brush them over with excess buttermilk.
9. Cook them in the oven for 16-21 minutes @ 430 degrees Fahrenheit, checking as you go.
10. ENJOY VEGAN LOVAS!