Breakfast Day 16: easy vegan biscuits

Ingredients

• 2 cups unsweetened non-dairy milk
• 1 tablespoon apple cider vinegar
• 3 1/2 cups all purpose flour, plus more as needed
• 1 cup almond flour
• 2 tablespoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons salt

Instructions

1. Preheat the oven to 425 degrees F.
   
2. Stir the apple cider vinegar into the non-dairy milk and set aside to curdle. 
   
3. Whisk the 3 1/2 cups flour, almond flour, baking powder, baking soda and salt in a large bowl.
   
4. Pour the milk/vinegar mixture into the dry ingredients, and mix. Avoid over stirring. 
   
5. Dump the dough onto a floured surface and gently work it together with your hands, adding a little more flour if it's too sticky. Roll the dough about 1/2 inch thick, then use a biscuit cutterand cut out the biscuits. Continue re-rolling the dough until you have used it all.
   
6. Place the biscuits on a baking sheet lined with a silicone mat or parchment paper. Bake for about 12 minutes until light golden brown and fluffy. Allow to cool for a few minutes, serve and enjoy!
   

Recipe Notes

1. I used cashew milk, but you can use any non-dairy milk such as: soy, coconut or almond milk. Just make sure it's unsweetened and unflavored.
2. May substitute whole wheat flour for the all purpose flour. I haven't tested it with gluten free flour.
3. May use almond meal instead of almond flour.

Source: Nora Cooks