2tbspplant based butter, plus additional for meltingsee note
1/4cupvegetable shortening chilled
1cupnon dairy milkoat, almond, soy,
1tbsplemon juice or white vinegar
2 cups all purpose flourplus more for dusting
4tspbaking powder
1/4tspbaking soda
1/2tsp salt
Instructions
Measure out butter and shortening, put in freezer for 5-10 minutes to chill well.
Stir together lemon juice and non-dairy milk, set aside to curdle. Preheat oven to 400°.
In a large mixing bowl, whisk together flour, baking powder, baking soda and salt.
Using a fork, pastry blender, or two knives, cut the butter and shortening into flour mixture until it resembles coarse crumbs.
Make a well in the middle of this mixture. Stir buttermilk and pour into the well. Stir with a large spoon until the dough just comes together. Knead in the bowl a couple times until all the flour is used up.
Turn dough out onto a lightly floured surface and knead gently, turning dough over on itself, until it is soft and smooth.
Press out into a large rectangle, fold into itself in thirds, rotate one quarter of a turn, and fold thirds in again.
Pat dough out gently until it's 3/4 inch thick. Use a biscut cutter or a sharp knife to cut out biscuits. Re-roll scraps and cut as many biscuits as possible.
Place biscuits on sheet pan or baking stone with edges barely touching. Brush tops with a little additional melted butter, and bake until golden brown, 15-20 minutes.
Notes
For vegan butter, try Country Crock Plant Butter, Earth Balance Buttery Sticks, or Smart Balance. Just make sure and check labels to be sure it's vegan!