time

Less than 1 hour

equipment

  • Large holed cheese grater
  • Wire whisk
  • Round cookie cutter
  • Mixing bowl
  • Baking sheet

ingredients

  • 1 cup plain oat milk (I use Oatly)
  • 1 tablespoon lemon juice
  • 2 cups of all purpose flour
  • 3/4 teaspoon kosher salt
  • 1 tablespon baking powder
  • 1/2 teaspoon baking soda
  • 4 tablespoons of earth balance stick
  • 2 tablespoons of earth balance, melted (to brush the biscuits before baking)

instructions

before you do anything else

  1. Preheat oven to 450F
  2. Place stick of earth balance in the freezer for 5-10 minutes

dairy free buttermilk

  1. Combine 1 cup of oat milk and 1 tablespoon of lemon juice in a jar/bowl/pyrex container.
  2. Whisk until combined, set aside for 5-10 minutes.

biscuits

  1. In a mixing bowl whisk together the flour, salt, baking powder and baking soda.
  2. Using the frozen stick of earth balance, grate 4 tablespoons over the dry ingredients.
  3. Using your hands and working quickly, combine the grated earth balance and dry ingredients, breaking up the grated spread into pea sized pieces or smaller until well combined (do not work this for too long or the spread will start to melt)
  4. Make a well in the middle of the mixture with a spatula or wooden spoon
  5. Pour in the dairy free buttermilk about 1/4 cup at a time, mixing with the spatula as you go. Repeat this until you have a well combined, tacky dough.
  6. Dust a surface with more all purpose flour and turn the dough out onto it.
  7. Sprinkle additional flour over the top of the dough and gently fold it on itself about 5 times, adding more flour as necessary to keep from sticking.
  8. Grease the cookie sheet with more earth balance stick (thin layer)
  9. Gently shape into a 3/4-1 inch thick round and use the cookie cutter to cut biscuits, placing each one on the greased cookie sheet in a row so they're touching (depending on the size of your cutter this will make 4 to 8 biscuits so place them 2x2, 2x3 or 2x4)
  10. Brush the tops of the biscuits with the melted earth balance
  11. Bake at 450F for about 15-20 minutes (keep an eye on them) or until the biscuits are golden brown (you can check for doneness by poking with a toothpick - the toothpick will come out clean if the biscuits are cooked through)

Completely cooled leftovers can be stored in an airtight container in the refrigerator and refreshed in a 400F oven for 4 minutes or so when ready to use again.

Optional: Dried savory herbs like sage/rosemary or chopped chives will work as a change up over the plain biscuits.