Vegan "buttermilk" Southern Style Biscuits

Ingredients

Dry

• 2 cups unbleached all purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt

Wet

• 1/4 cup earth balance butter substitute
• 1/4 canola oil
• 1 1/2 teaspoons lemon juice
• 3/4 cup unsweetened soymilk

Directions

1. 1

   Preheat oven to 375.

2. 2

   Starting with a large-ish mixing bowl add dry ingredients and mix together with a fork so ingredients are combined thoroughly.

3. 3

   Then add the Earth Balance and the canola oil and cut into the dry mixture with two knives scissoring against another. The consistency should be lumpy and oil and E.B. should be about pea-size, as it is important to keep it lumpy for flakier biscuits!

4. 4

   Next measure the soymilk and add the lemon juice to it, allowing it to sit for a few minutes (the lemon juice sours the soymilk giving it a buttermilk like taste).

5. 5

   Add the soymilk mixture and mix very loosely with hands allowing the dry just to be wetted. The dough should resemble a sticky lumpy lump and if you over mix the biscuits they will not be flaky. Flour a board and gently roll dough into a log, cut into 7-8 generous slices and bake until golden (15 minutes approximately).