Mix and set aside to curdle:
1 cup very cold soymilk or almond milk
1 tsp vinegar
1 cup all-purpose flour
1 cup whole-wheat pastry flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Add to this:
- 5 tbsp trans fat-free vegetable shortening (like Crisco) or
very cold vegan "butter" like Earth Balance, chopped into small
- With a fork or a pastry-cutter, mix the fat into the flour
until you have a coarse mixture with no large pieces of fat. If
using "butter," work quickly because you don't want the fat to melt.
- Now add the curdled soymilk-vinegar mixture and mix quickly
until the dough comes together.
- Make a ball of the dough, cover with plastic wrap, and
refrigerate for 15-30 minutes.
- Now take the dough and roll it into about 1/2-inch thickness.
Use a round cookie cutter about 1 1/2 to 2 inches in diameter to cut
- Place the biscuits on an un-greased cookie sheet.
- Re-roll any leftover scraps of dough to cut more biscuits from
- Brush the tops of the biscuits with a mixture of 1 tbsp soy
milk and 1 tbsp canola or other vegetable oil for a nice,
golden-brown glaze. Leave about 1 inch space between each: don't
- Bake the biscuits in a preheated 450-degree oven 10-12 minutes.
- Cool on a baking rack
Your question and comments are welcome