Vegan Whole Wheat Biscuits

• 2 cup Whole Wheat Flour (or All Purpose Flour)
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp sea salt
• 4 tbsp non dairy unsalted butter (such as earth balance)
• 1 cup unsweetened plain almond milk + 1 Tbsp fresh lemon juice

1. Preheat oven to 450F
2. Mix dry ingredients together in a large bowl.
3. Add cold butter and use fingers to combine the two until only small pieces remain and it looks like sand.
4. Work quickly so the butter doesnt get too warm.
5. Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture 1/4 cup at a time.
6. You may not need all of it.
7. Stir until just slightly combined it will be sticky.
8. Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times hardly kneading.
9. Form into a 1-inch thick disc, handling as little as possible.
10. Use a 1-inch thick dough cutter (I used a cup, that's all I have :) )and push straight down through the dough, then slightly twist.
11. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch this will help them rise uniformly.
12. Gently reform the dough and cut out one or two more biscuits you should have 7-8.
13. (I got 9 out of my batch)
14. Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers.
15. This will also help them rise evenly, so the middle wont form a dome.
16. Bake in a 450F oven for 10-15 minutes or until fluffy and slightly golden brown.
17. Serve immediately.
18. Let remaining biscuits cool completely before storing them in an airtight container or bag.

whole wheat flour, baking powder, baking soda, salt, non dairy, lemon juice

Taken from cookpad.com/us/recipes/344835-vegan-whole-wheat-biscuits (may not work)