Ingredients

  • 1 cup unsweetened plain almond milk
  • 1 Tbsp fresh lemon juice
  • 2 cups unbleached all-purpose flour
  • 1 Tbsp baking powder
  • ½ tsp baking soda
  • ¾ tsp sea salt
  • 4 Tbsp non-dairy, unsalted butter

Instructions

  1. Preheat oven to 450°F and add lemon juice to almond milk in a small bowl to make "buttermilk." Set aside.
  2. In a large mixing bowl, whisk together dry ingredients.
  3. Add cold butter and use fingers to combine until it looks like sand. Work quickly so the butter doesn't get too warm.
  4. Using a wooden spoon, stir gently while pouring in the almond milk mixture ¼ cup at a time. Stop when it's a slightly tacky but moldable dough, stirring until just combined.
  5. Turn onto a lightly floured surface, dust the top with a bit of flour, and then very gently turn the dough over on itself 5–6 times — hardly kneading. Add more flour as needed to prevent sticking.
  6. Form into a 1-inch thick disc with your hands. Use a glass cup and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet making sure they just touch — this will help them rise uniformly.
  7. Gently reform the dough and cut out one or two more biscuits — you should have 7–8 biscuits total.
  8. Brush the tops with melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly so the middle won't form a dome.
  9. Bake for 10–15 minutes or until fluffy and golden.