She came up with this awesome vegan biscuit recipe! Ironically she eats these with homemade sausage...
She makes vegan buttermilk with soy milk and vinegar first...She claims soy milk is the best, but you can use almond or cashew milk. Also, she likes use apple cider vinegar.
Then she sifts together all of the dry ingredients. (I am super proud of this picture. Live action!)
Then cuts in the vegan butter and shortening. Oh I forgot! She keeps her butter and shortening in the freezer until she is ready for it! Here are the brands she likes:
Back to the cutting of the butter...
Then add the vegan buttermilk and combine.
She uses a folding technique to create the layers of flakiness
Cut out the biscuits. (Don't twist the biscuit cutter! They won't rise!)
Bake for 8-10 minutes at 450!Print