Buttermilk Biscuits

Freshly Baked Biscuits
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    115 min

These biscuits are comfort food at its best; they are perfect dressed with gravy and eggs for a weekend family brunch or served with steamed veggies for a hearty supper. Leftovers can be sliced in half and toasted for a satisfying sandwich or frozen for later in the week. For weekday mornings, try keeping an airtight container of dry mix on hand for easy and quick preparation.

Makes 8 large biscuits

What You'll Need

  • 3 cups all-purpose flour, plus more for dusting
  • 4 t . baking powder
  • ½ t. baking soda
  • 1 ½ t. sea salt
  • ¾ cups dairy-free soy margarine (such as Willow Run), cold
  • 1 ½ cups unsweetened soymilk, cold
  • 1 ½ T. apple cider vinegar

How to Make It

1. In a large bowl, combine the flour, baking powder, baking soda and salt.

2. Using a pastry cutter, cut soy margarine into the flour mixture until mixture resembles pea-sized granules.

3. Cover with plastic wrap and place in the refrigerator for 1 hour.

4. Combine soymilk and vinegar in a small pitcher or bowl, mixing well. (Mixture will thicken slightly.) Place in refrigerator to rest for 10 minutes.

5. Preheat oven to 375 F. Line a baking sheet with parchment paper. Lightly flour a counter or work surface, as well as a metal bench scraper or metal offset spatula with a sharp edge (if neither of these are available, use a sharp knife with a large blade).

6. Just before mixing, put on a pair of disposable plastic or latex gloves, or, alternatively, slip your hands into sandwich baggies. This will help keep the dough as cold as possible during shaping.

7. Remove biscuit mix and soymilk mixture from refrigerator.

8. Gradually add the soymilk mixture to the biscuit mix, until the dough holds together and is just a little sticky but does not stick to your gloves. Place on the floured counter or work surface, and, working quickly, shape into a rectangle about 2”thick, flattening out the surface with your gloved palms.

9. Using the floured bench scraper, create a sharp edge around the rectangle you’ve created, trimming the edges of the dough in quick, even motions. With sharp, singe strokes, cut the dough into eight equal squares and, flouring the edge of the bench scraper as needed, lift the squares with the scraper, not your hands, and place on the lined baking sheet. (The less you touch the dough and the colder it is, the better your biscuits will rise.)

10. Bake for 20-25 minutes or until biscuits are golden brown. Serve with Herb-Scented Mushroom Gravy.