Ingredients and Weight: * 2 cups (250g) all-purpose flour * 1 tablespoon (12g) baking powder * 1/2 teaspoon (2g) baking soda * 1/2 teaspoon (2g) salt * 1/4 cup (57g) vegan butter, cold and cut into small cubes * 1 cup (240ml) unsweetened almond milk * 1 tablespoon (15ml) apple cider vinegar
Preparation Time: * 15 minutes
Cooking Time: * 12-15 minutes
Difficulty Level: * 1 (Easy)
Preparation Method Steps: 1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. 2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. 3. Use your fingertips to work the vegan butter into the dry ingredients until it resembles coarse crumbs. 4. In a separate bowl, whisk together the almond milk and apple cider vinegar. 5. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. 6. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart. 7. Bake for 12-15 minutes, or until golden brown on top and cooked through.
Nutritional Information (per biscuit): * Calories: 180 * Fat: 8g * Carbohydrates: 27g * Protein: 3g
Dish Characteristics: * Fluffy and tender interior * Buttery flavor without dairy * Perfect for breakfast, lunch, or dinner
User Comments: * "These biscuits are amazing! They're so fluffy and flavorful, I can't believe they're vegan." * "I'm not even vegan, but I love these biscuits. They're the best I've ever had!" * "These were a hit with my family. They're easy to make and so delicious."
Special Precautions and Tips: * Make sure the vegan butter is cold before cutting it into cubes. Cold butter will help create flakier biscuits. * Do not overmix the dough, as this will toughen the biscuits. * Serve the biscuits warm with your favorite vegan spread or preserves.