Biscuits

METHOD

1. Combine soy milk and vinegar to make buttermilk. Whisk and allow to sit for 5-10 minutes. 

2. Grate butter - recommended temperature is 60ºF. Keep cool - do not want butter to get too soft.

3. To mix: Combine dry ingredients, and add cool, grated butter. Toss the flour into the butter to break apart any butter clumps, and work butter to break down to around half its size.

4. Slowly stream liquids into the flour mixture. Use a bowl scraper to gently mix the dough without overworking. There will be dry parts when finished mixing.

5. Lightly flour your worktable and scrape the biscuit dough onto the table. Do a series of 4 single turns, rotating after each turn. Make sure to flour the work surface and the dough after each turn if the dough is feeling wet. 

6. On the 4th turn, roll the dough out to 14.5” x 6.5” x 0.75”, wrap, and chill for 30 minutes in the refrigerator. The dough can chill in the fridge for up to an hour.

7. Score and cut the dough into 2.75” x 2.75” squares, with about 1/4” - 1/2” trim on all sides. Make sure to cut all edges of the biscuit so that it rises evenly.

8. Brush with the “egg wash” of your choosing, and sprinkle with sugar (optional).

BAKE

• 400ºF · High Fan · 10 minutes until edges are lightly golden

NOTES

• You can use organic granulated sugar with no difference in results. 

• Bake time and temperature are suggestions.

• Do not freeze before baking.