- 1 cup almond or soy milk
- 1 Tablespoon coconut vinegar (if you don’t have access to this, apple cider vinegar works fine)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 Tablespoon baking powder
- 6 Tablespoons cold Earth Balance Buttery Spread, cut into small pieces
- Preheat your oven to 425 degrees.
- Stir the vinegar into the almond milk or soy milk and set the mixture aside to curdle.
- In a large mixing bowl, sift together the flour, baking soda, baking powder, and salt.
- Using a pastry cutter or just your fingertips, work the Earth Balance into the flour mixture until only small pieces are left. (if you are using your hands to do this make sure your fingers are cold because the colder the butter is the fluffier the biscuits will turn out.)
- Stir the curdled milk into the flour mixture with a wooden spoon. It’s so important not to over-stir the dough, mix it until it just comes together.
- Turn out onto parchment paper. Gently roll out and fold over on itself, cut into 3 in. squares.
- Bake 12 minutes or until browned on bottoms.