Vegan Biscuits

Ingredients:

• ¾ cup unsweetened cashew milk
• 1 Tbsp apple cider vinegar
• 2 cups all purpose flour, spooned and leveled
• 1 Tbsp baking powder
• 1 Tbsp granulated cane sugar
• ½ tsp kosher salt
• ¼ cup vegan butter, placed in the freezer for 30 minutes (we used Miyoko’s)
• 2 Tbsp vegan butter, melted

Instructions:

1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment or a silicone baking mat.
2. Mix together cashew milk and apple cider vinegar to make vegan buttermilk. Set aside.
3. Whisk together flour, baking powder, sugar, and salt.
4. Cut chilled butter into cubes. Add to flour mixture. Blend with a pastry cutter or fork until well incorporated, with clumps being about the size of small peas. 
5. Make a well in the center, pour in vegan buttermilk. Stir with a wooden spoon until a shaggy dough forms. Turn out onto a floured surface. Add a little more flour if the dough is too sticky. Pat into a rectangle. 
6. Fold the dough in half. Pat to about an inch thick again, fold in half, and give it a quarter turn. Repeat the folding, patting, and turning 5 more times. 
7. Pat dough out to 1-inch thick once more, and use a 3-inch biscuit cutter to cut into at least 6 biscuits. Gently gather up scraps and cut out a few more.
8. Place biscuits on the prepared baking sheet and bake for 12-15 minutes, or until they start to brown. (They will be a little pale.) Brush hot biscuits with melted butter. 

Makes 6-9 biscuits