Effortless Buttered Pan Vegan Biscuits
100% plant-based biscuits that can easily be made gluten-free! Serve hot with your favorite jam or gravy!
5 tablespoons (93 g) ForA:Butter
1 ½ cups (350 ml) plain unsweetened soy or almond milk
2 tablespoons (28 ml) apple cider vinegar
2 ½ cups (312 g) all purpose or gluten free all purpose flour
1 tablespoons (13 g) organic cane sugar
1 tablespoon (14 g) baking powder
1 teaspoon sea salt
Preheat the oven to 450 degrees.
To make the biscuits combine the milk and apple cider vinegar in a small bowl, whisk together and set aside for 5 minutes to thicken.
Add the butter to a 8x8 baking dish, set in the oven 2-4 minutes until melted.
Add the flour, sugar, baking powder and salt to a bowl, whisk to combine. Add the milk mixture to the flour and mix with a wooden spoon or spatula until it just comes together.
Add the dough to the pan with the melted butter, adding the dough to the top of the butter to fill the pan evenly, do not mix. Use a butter knife to score the biscuit dough creating 9 squares by piercing the dough through to the bottom of the pan and dragging the knife from one side to the other side of the baking sheet, make three lines each way to create 9 biscuits.
Bake for 23-25 minutes or until golden brown. Let cool slightly, serve warm with butter, jam, or gravy.