A great classic breakfast for a holiday morning, or an average weekend morning! Top with your favorite jams, nectars, or butters (I think an apple or pumpkin butter would be top-notch for a holiday feast). This recipe makes about six 2″ mini biscuits, or 3-4 larger biscuits. Perfect if your baking for one or two, if you’re baking for more.. you can easily double the recipe without issue.
1 C All-Purpose Flour (I used King Arthur Organic) – you could also use a 50/50 blend of AP and Cake Flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
3 TBSP Earth Balance Vegan Butter, super cold
3/4 C Coconut Milk + a splash of apple cider vinegar (I didn’t measure, but probably close to 1/8-1/4 tsp)
1/2 tsp vanilla extract
1. Preheat oven to 400°F. Splash in the apple cider vinegar with the Coconut Milk, set aside.
2. Whisk (or blend with a fork) together the flour, baking powder, baking soda, and salt. With two knives (or pastry cutter), cut in the EBVB.
3. Add the vanilla extract to the “buttermilk.” Add milk mixture to flour/butter mixture. Stir until just combined. Slowly slowly, gently gently here. Once combined, turn out onto lightly floured surface and pat into a round until about 3/4-inch thick. Cut with biscuit cutters, or if you want to get whimsical.. any shaped cutter of choice.
4. Place biscuits on parchment lined baking sheet or pizza stone. Bake 16-18 min. If they aren’t brown enough to your liking.. you can turn on the broiler for a few. Serve with jams, agave nectar, Earth Balance, fruit, veg.. whatever! I topped mine with some festive Cranberry Habanero jam (found at the Feast of Artisans Farmer’s Market, handmade by the lovely Jackie’s Gourmet).