I grew up on a road named for the Mussell family, with an apple tree that used to be part of Joan’s ancestors’ orchards. She didn’t make these vegan when she brought them to the bazaar, but they’re just as light and flakey made this way.
This makes about eight 2 1/2 inch biscuits, with a lumpy ninth one formed from the scraps.
Ingredients
2 1/4 cups of flour
2 Tbsp sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup refrigerated vegan butter
1 cup buttermilk (1 cup of plant milk plus 1 Tbsp white vinegar)
Directions
Preheat the oven to 425 Fahrenheit. Measure out the milk, and add vinegar. Set aside, the milk will curdle (it’s supposed to).
Sift together the dry ingredients.
Then using two knives, cut the butter into the dough, until it’s in pea-sized pieces. Your hands can help break up the butter as well.
Gently mix in the buttermilk, then toss the dough out into your floured counter. Overmixing will develop gluten in the dough and make the biscuits less flakey.
Flatten and form into a rectangle.
Again, staying gentle, fold the dough in half 10- 12 times. After each fold, gently press down and adjust the shape to a rough rectangle.
Flatten the dough with your hand on floured counter.
Cut with a cookie cutter, or press into a large circle and score into wedges with a knife.
Bake at 425 for 12-15 minutes.
Measuring Up 