Southern Biscuits
- 2 cups white lily flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons vegan butter
- 2/3 cup almond milk
- 1/3 cup coconut cream
- Preheat oven to 475F and line a baking sheet with parchment paper.
- Combine coconut cream and almond milk in a measuring cup. Cut chilled butter into 1/4" cubes. Set aside both in the refrigerator to chill. Whisk or sift dry ingredients into a large bowl.
- Using a pastry cutter, quickly cut chilled butter into dry mix until pea-sized clumps of butter remain. Gradually & gently blend in chilled cream with a fork, just until dough clears the sides of the bowl. You may have leftover cream. The dough will be shaggy.
- Turn out dough onto a lightly-floured counter and gently fold the dough until it comes together, only about 4-6 times. Shape into a 7" x 3/4" disk. Cut out biscuits using a floured 2" round cutter, and place on baking sheet. Re-roll scraps and repeat.
- Bake for 8-10 minutes until tall & golden-brown.
white lily flour, baking powder, salt, butter, almond milk, coconut cream
Taken from food52.com/recipes/81882-southern-biscuits (may not work)