Vegan Homemade Buscuits

1 1/2 cups very cold Blue Diamond almond milk
2 tsp vinegar
Put the vinegar and cold almond milk together in a bowl and set it aside, in the fridge even.


1 1/2 cups unbleached all-purpose flour
1 1/2 cups Stone Ground whole-wheat flour
5 Tablespoons vegetable shortening or cold organic, unrefined coconut oil


4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt



Put all dry ingredients into a bowl. Whisk them together with a wire whisk. Now use a fork to mash in the shortening you choose to use. It should be something that is hard already, and if it isn't, refridgerate it until it is hard enough to cut into the flour with a fork. Runny shortening or oils will make your biscuits hard and dense instead of fluffy and flaky, so I would advise against using them. The mixture should appear coarse and lumpy.

Now add the cold, thickened almond milk. Use your fork and just combine the dough. It should still be very lumpy.

Press the dough into a rough ball, don't smash it together too much. If it looks smooth, you have over-mixed it, and your biscuits will not come out light and flaky. Cover it with plastic and put it in the fridge until you are ready to bake them. You can even leave them in the fridge over night.

When ready to bake your biscuits, preheat your oven at 400 degrees fahrenheit. Sprinkle flour on a smooth surface, and on top of the dough. Now you are ready to roll. The flatter you roll them, the thinner they will be. I roll ours fairly flat because we prefer less fluff in the middle, and more crispy outside.

You may use a biscuit cutter, if you have one. If not, no worries, a drinking glass will do the job just as well.

Place your biscuits on and ungreased baking sheet. Bake them at 400 degrees until golden brown. That will take about ten to fifteen minutes, depending on your oven.

Golden brown and warm, ready to be devoured.

Serving suggestion. Shown with Roasted 'Tatoes and Spicy Chicken Wings.

The babies love these biscuits.