These dairyfree biscuits have layers of flaky goodness with so much flavor They go great with butter and jam sorghum or sausage gravy
Prep Time
30 mins
Dificult
Medium
Servings
12
Ingredients
Instructions
Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with parchment paper or a nonstick silicone baking mat.
Whisk together flour
baking powder
sugar
and salt in a large bowl. Cut in vegan butter and coconut oil with a pastry blender or a fork until the mixture resembles coarse crumbs.
Slowly stir in cold almond milk
adding just enough for a wet and sticky dough to come together.
Turn dough out onto a lightly floured surface and knead (fold over) 15 times. Gently roll or pat dough to a thickness of 1 to 1 1/2 inches. Cut biscuits with a small biscuit cutter or a small bourbon glass. Gently re-roll dough scraps and cut remaining biscuits for a total of 12.
Place biscuits onto the prepared baking sheet so they are touching each other. Don't be afraid to squish them together as this helps them to rise even higher.
Bake in the preheated oven until the tops are golden brown
12 to 15 minutes.
Tips
If you'd like to use original (sweetened) almond milk
