My son and I woke up this fine Sunday morning to my husband in the kitchen whipping these biscuits up! He’s been working from a few established recipes but tweaking ingredients to get the fluffiness & flakiness he wants. All the tweaking & modification is paying off- these are scrumptious! Fantastic alone or with a sweet topping or used for a savory biscuit sandwich!
5 tablespoons chilled non dairy butter + 3 tablespoons melted non dairy butter for brushing on biscuits
1 cup sweetened almond milk
1 1/2 tablespoon lemon juice
3/4 teaspoon salt
2 1/2 cups self rising flour
1 1/2 teaspoon baking soda
Mix all dry ingredients- salt, flour, baking soda
Mix in the 5 tablespoons chilled butter, pieces at a time
Knead until it looks like sand
Pour in lemon juice and almond milk and using wooden spoon mix batter. It should get sticky.
Using sprinkles of flour, sprinkle and fold dough about 5 times until it is well layered
Roll dough out 1 inch high thick and cut out biscuits (my husband used top of a glass)
Arrange biscuits tight on baking tray (we use parchment paper on the tray) and create dimples in the middle of the biscuits (he did so with a spoon) and then brush on melted butter
Bake biscuits until golden brown on top, about 10-15 minutes