I adapted one of my favorite biscuit recipes to be vegan, which only involved a simple swap of ingredients. And feeling like trying it differently I made the biscuits bite sized using a 1 Tablespoon disher to portion them out.
Baking Powder Biscuits
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- ½ tsp kosher salt
- 3 Tbsp Earth Balance buttery stick, cold and cut into small bits
- 3/4 cup original almond milk or favorite plain non-dairy milk
Preheat your oven to 450° and line a baking tray with parchment paper.
Sift the flour, baking powder and salt into a large bowl, add in the buttery stick and with clean cold hands quickly mix the buttery stick in. You want it to have the texture of cornmeal. Stir in the almond milk and quickly stir into a dough. For drop biscuits scoop into 24 portions with a 1 Tablespoon disher and place onto the baking sheet. For rolled biscuits turn the dough out onto a lightly floured board and knead gently for about 30 turns, then pat to 1/2″ thick and cut into 24 sections and proceed as before.
Bake for 10 to 12 minutes or until golden brown on top.
Makes 24 biscuits.