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Description: A breakfast classic. This recipe uses Almond Milk in place of dairy for a slightly healthier twist. Nice when hot, but good for days after.
Ingredients:
- 1 cup Almond Milk
- 1/2 teaspoon Apple Cider Vinegar
- 2 1/2 cups All-Purpose Flour
- 5 tablespoons Unsalted Butter
- 1 tablespoon Baking Powder
- 2 tablespoons Sugar
- 1/2 teaspoon Salt
Instructions:
- Preheat Oven to 425
- Mix the Almond Milk and Vinegar. Set aside.
- Mix together the flour, sugar, salt and baking powder.
- Sift the mix into a mixing bowl.
- One tablespoon at a time, crumble the butter into the flour mix. Do this by breaking the butter into pea sized nuggets with your fingers and mixing them into the flour.
- Form a well in the center of the mix and pour into it the Milk/Vinegar mix. Stir until you have a nice soggy dough. If it isn't all sticking together in one gluey mass, then add a tablespoon or two of milk, Make sure you don't overmix. It should be a coarse mixture. If you overmix, your biscuits will be rock hard.
- Make an 8" x 5" x 1.5" slab with the dough. Cut the dough using the edge of a spatula into 8 roughly equal sized bricks. Put these onto a waxed paper covered baking sheet
- Bake for 15 - 18 minutes until the bottoms are golden brown.
- Let them cool a minute before eating
Item created by: gdm on 2020-12-18 13:38:19. Last edited by gdm on 2020-12-18 15:17:06
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