VEGAN BISCUITS

Vegan Biscuits image

Provided by Food Network Kitchen

Time 45m

Yield Makes 12 biscuits

Number Of Ingredients 9

1 1/2 sticks (12 tablespoons) vegan butter, cut into 1/2-inch pieces
2 cups all-purpose flour, plus more for dusting (see Cook's Note)
2 scallions, trimmed and thinly sliced
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 teaspoon coarsely ground black pepper, plus more for topping
2/3 cup unsweetened unflavored almond milk
1 teaspoon fresh lemon juice

Steps:

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment.
Place 10 tablespoons of the vegan butter in a small bowl, then freeze until solid, about 10 minutes.
Meanwhile, whisk the flour, scallions, baking powder, salt, baking soda and pepper in a large bowl until combined. Add the frozen vegan butter, then use a pastry cutter or fork to mix in the butter until only even, pea-size pieces remain. Gently stir in the almond milk and lemon juice to make a loose, shaggy dough.
Turn the dough out onto a work surface that's lightly dusted with flour, then pat into a 7-inch square that's about 3/4-inch thick. Fold in half from left to right, like a book, then fold in half again from top to bottom, so it's now 1/4 of the original size. Pat the dough again into a 7-inch square.
Use a sharp chef's knife to cut the dough into 12 even rectangular pieces, then transfer to the prepared baking sheet, spacing 2 inches apart. Melt the remaining 2 tablespoons vegan butter in a small microwave-safe bowl on high, 30 to 60 seconds, then brush onto the top of each piece with a pastry brush. Sprinkle with more pepper. Bake until the biscuits are puffed and lightly browned, 15 to 20 minutes. Serve warm or at room temperature.