Homemade Biscuits

Ingredients

• 250g all-purpose flour (2 cups)
• 1 Tbsp baking powder
• 1 Tbsp granulated sugar
• 1 tsp salt
• 6 Tbsp chilled Earth Balance baking sticks
• 3/4 cup soy/whole fat oat milk

Method

1. For best results, chill your earth balance in the freezer for 10-20 minutes before beginning this recipe. It’s ideal that the butter is very cold for light, flaky, buttery biscuits.
2. Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
3. Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
4. Remove your Earth Balance from the freezer and either cut it into your flour mixture using a pastry cutter, or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir.
5. Lightly combine the Earth Balance and flour mixture until they resemble coarse crumbs.
6. Add soy milk, use a wooden spoon or spatula to stir until combined (don’t over-work the dough).
7. Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
8. Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, gently repeating this process 5-6 times.  This step is what will create layers in your biscuits.
9. Use your hands (don’t use a rolling pin) to flatten the dough to ~1″ thick, and lightly dust a 2 3/4″ round biscuit cutter with flour.  (You can also cut them into squares with a sharp knife, lightly dusted.)
10. Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
11. Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.