Fluffy Vegan Oil Free Biscuits
Servings 8 biscuits
Ingredients
- 1 ½ cup flour- all purpose or white whole wheat I use ¾ cup of each flour.
- 1 tablespoon baking powder
- ¼ tsp baking soda
- ½ teaspoon salt
- 1 5.3 oz container non dairy yogurt, unsweetened & plain I use So Delicious coconut yogurt
- ¼ cup non dairy milk I use almond milk.
- 1 tablespoon apple cider vinegar
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment paper, silicone mat or lightly grease instead. Set aside.
- Add apple cider vinegar to non dairy milk. Set aside.
- Combine flour, baking powder, baking soda and salt in a large bowl and whisk to thoroughly incorporate.
- Make a well in the center of flour mixture, add non dairy yogurt and milk. Use a wooden spoon to stir just to combine and bring together a dough. Do not over mix.
- Turn out dough on a lightly floured surface. Sprinkle with additional flour. With floured hands work the dough into a flat rectangle about ¾ - 1 inch thick.
- Lightly flour a 2 ½ inch round cutter or glass and press straight down into dough. Lift and transfer cut biscuit to prepared baking sheet.
- Continue until you have used all dough, reworking scraps into a rectangle as needed.
- Place the biscuits close together on baking sheet. It's okay if they are touching.
- Brush with melted vegan butter, if desired and bake for 12-13 minutes or until tops begin to brown very lightly.
- Brush with additional melted butter, if desired and serve immediately.
