I love bisquits. I love them with honey butter, with jam, with jalapenos and cheese, with sausage and eggs as a sandwich, with gravy. Mmmmm.
So, I was pretty stoked when I made this and even though my oven‘s temperature controls were broken they still came out pretty good! Scroll down for the recipe. :)
Prep time: 15 mins
Cook time: 15 mins
Yields: 4-6 2" round bisquits
1/3 cup almond milk
1 cup all purpose flour
1/2 tbsp baking powder
1/4 tsp baking soda
3/8 tsp sea salt
1/2 tbsp lemon juice
2 tbsp plant butter (cold)
Pre-heat oven to 450 degree and go prepare the ingredients
Combine milk and lemon juice to make the buttermilk -- set aside and let side
Mix all dry ingredients together then mash in the cold butter. Incorporate well.
Pour in the buttermilk and mix well. Don't over knead. We are not making bread. The dough shouldn't be wet. It should be a little shaggy and dry. If it's too dry add a few drops of milk at a time.
Flour the dough lightly and and fold it about 5 times. Form into a 1" thick slab and use cookie cutter to cut circles. Twist the cookie cutter to loosen each bisquit. Reshape the left over dough to make more bisquits.
Place bisquits on baking sheet with edges touching
Brush the top of bisquits with butter
Bake for 10-15 minutes, up to 20 minutes. Watch them, don't let them burn. Light golden brown is good. Don't overbake or they will get tough and dry. You want them fluffy and flaky.
Let cool several minutes before eating.
Swe below for process pictures and videos And BTS set up.
Serve with vegan honey (maple) butter, jalapeno jam, fruit jam, or plain butter. Also great with gravy or as a breakfast sandwich.
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