Tuesday, November 25, 2014

Vegan Herbed Buttermilk Biscuits

Vegan Herbed Buttermilk Biscuits 
(makes 10 to 14, depending on size)

2/3 cup soy milk
1 tablespoon apple cider vinegar
2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 teaspoon finely chopped sage
1 teaspoon finely chopped rosemary
1/2 teaspoon finely chopped parsley
1 teaspoon finely chopped thyme
¼ cup Earth Balance vegan butter, cubed (plus more for brushing)

Preheat oven to 450 degrees F.

Combine soy milk and apple cider vinegar. Let set 10 minutes.

In a food processor, combine flour, baking powder, salt, and herbs. Pulse to mix. Add in butter. Pulse about 15 times to cut in the Earth Balance. Add in the soy milk/vinegar mixture and mix just till soft dough forms.

Turn out dough onto lightly floured surface. Roll out to about 1-inch thick. Cut out with a round biscuit cutter. Place on parchment lined baking sheet, ½ inch apart. Brush tops with a little melted earth balance. 

Bake for 12 to 15 minutes till risen and golden brown.

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