1 cup nondairy milk
1 tablespoon distilled white vinegar
2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt, plus more for sprinkling
1 teaspoon lemon zest
1 teaspoon fresh thyme, plus more for sprinkling
4 tablespoons cold vegan butter
1. Preheat oven to 425 degrees F. In a bowl, combine the milk and the vinegar. Set in the refrigerator. In a mixer, blend the flour, baking powder, baking soda, salt, lemon zest, and thyme on a low setting.
2. Spread out some flour for dusting on a surface. Add the butter to the dry ingredients in the mixer 1 tablespoon at a time. Mix on a low setting.
3. Add the nondairy milk mixture. Mix well but do not over knead. Take 1-2 tablespoons at a time and create balls by rolling in the flour dusted on the surface.
4. Place on ungreased cookie sheets. Using water, brush the tops of the biscuits. Add a bit of salt and fresh thyme to each. Bake for 12-15 minutes.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/11/vegan-thanksgiving-feast-part-thre...