Vegan Buttermilk Biscuits

Preheat the oven to 425 degrees F and line a baking sheet with parchment paper (or lightly spray with oil). Cut cold vegan butter (0.5 cup) into small pieces and place in the freezer for 5 minutes. You want the butter to be very cold for flaky, tall biscuits.

In a glass measuring cup, combine the unsweetened soy milk (1 cup) and apple cider vinegar (1 tbsp). Set aside to curdle. This is your vegan buttermilk.

Add the all purpose flour (2.5 cups), baking powder (2 tbsp), granulated sugar (2 tsp) and salt (1 tsp) to a large mixing bowl or food processor. Whisk or pulse to combine. Now add the [cold vegan butter] pieces to the dry and either cut into the dry ingredients using a pastry cutter OR pulse several times in the processor until coarse crumbs form. If you used a food processor, dump the mixture into a large bowl.

Pour the vegan buttermilk into the bowl with the rest of the ingredients, saving about unsweetened soy milk (2 tbsp) for brushing on the tops. Gently stir until almost combined, but do not over mix. It will not be a clean ball of dough at this point, and it will be quite moist and sticky.

Scoop the dough onto a lightly floured surface and gently work it together with your hands, shaping it into a rectangle. Flour your hands to prevent sticking, and sprinkle a little flour on the dough if it's very sticky. Just do not add too much, or the biscuits will be dry.

Gently flatten the dough into a rectangle, then fold one side into the center, then the other side. Turn the dough a half turn, and flatten again into a rectangle shape. Repeat the process two more times. This is what makes all those wonderful layers!

On the last folding, gently flatten the dough until it's about thickness (1 inch). Cut into circles using a biscuit cutter, and do not twist the cutters. Try to get as many biscuits the first time. Re roll any scraps until you have 10-12 biscuits.

Arrange them so they are touching on the pan, this helps them bake up tall. Brush the tops with the remaining vegan buttermilk and bake for 15-20 minutes, or until golden brown on top and tall. Serve warm with a dab of vegan butter and jam. Start 15m timer

Cover any leftover biscuits and keep at room temperature for 3-4 days, or a bit longer in the refrigerator. They freeze well, too.