2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
3/4 cup nondairy milk (I use almond)
1 teaspoon distilled white vinegar or lemon juice
1/4-1/3 cup vegan butter
1 tablespoon nondairy milk
1 tablespoon vegetable oil
gravy, to serve
1. Combine the flour, baking powder, salt, and baking soda in one bowl. Place in the fridge. Combine 3/4 cup milk and the vinegar in a bowl. Place in fridge and let sit alone for at least 5 minutes. Preheat oven to 450 degrees F.
2. Combine the milk mixture with the dry mixture, then add in the butter. Do not over knead! Combine to get most (if not all) of the lumps out but don't go over board. Only use a fork! Place in the fridge until the oven is ready. In the mean time, grease a baking sheet.
3. In a small bowl, combine 1 tablespoon milk with vegetable oil. Form the dough into small balls and place on baking sheet. With a brush, lightly brush over the dough. This will give it a golden look when it comes out of the oven.
4. Bake for a total of 8-12 minutes. Some ovens take longer. Check on them after 8 minutes. The biscuits should look golden brown with firm tops. Top the biscuits with gravy (see my homemade gravy recipe here: http://vegweb.com/index.php?topic=36536.0 ) when cooled to touch.
It is incredibly important that the ingredients of the biscuit dough stay very cold before going in the oven. This is how they become fluffy. Make sure the dough stays in the fridge until you are ready to bake!
Source of recipe: I wrote the recipe. For more information on my biscuits and gravy recipe, please see my blog here: http://veganmiss.blogspot.com/2010/10/southern-food-gone-vegan.html