The best, fluffy southern-style biscuits which can easily be made vegan friendly by using the dairy-free alternatives! Need a gluten-free version? Check out these fluffy gluten-free biscuits!
1 1/4 cup milk of choice (I use plain unsweetened almond milk)
1 tablespoon apple cider vinegar or distilled white vinegar
3 cups all-purpose flour
1 tablespoon + 2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter (for dairy-free, I like Miyoko’s European Style Butter)
1/4 cup vegetable shortening
Preheat oven to 450ºF. Combine milk and vinegar together in a glass measuring cup and let sit to sour.
In a large bowl stir together flour, baking powder, sugar, and salt. Use a pastry blender or fork to cut in butter and shortening until mixture is crumbly. Stir milk into flour mixture just until combined; Don’t over work the dough.
Turn dough out onto a lightly floured surface and pat or roll into 1″ rectangle. Fold dough into thirds, then gently roll back to 1″. Fold dough again into thirds, then gently roll to 1″ again. This creates biscuits with lots of layers.
Use a 2.5″–3″ round cutter dipped in flour to cut out biscuits, cutting as close together as to get the most out of the dough. Gently pat scraps together and cut remaining biscuits.
Place biscuits close together on a baking sheet lined with parchment paper for 12–15 minutes or until golden. Makes 9–10 biscuits