A Vegan version of this classic and flaky dinner biscuit.
- Stir together the coconut milk and the vinegar/lemon juice and set aside.
- Preheat oven to 450°F. Sift together dry ingredients. With a fork, cut in vegan butter until your mixture forms crumbles the size of large peas. Add the coconut milk mixed with vinegar and stir until a loose dough ball is formed.
- Turn onto a floured surface and knead very lightly. Spread or gently roll dough to ½” thickness. Use a floured biscuit cutter or the rim of a drinking glass to cut 2 ½ “ circles out of the dough. Rework scraps until you’ve used it up and place your uncooked biscuits onto a greased baking pan or cookie sheet slightly touching. Brush the tops with melted vegan butter (optional) and bake for 8-12 minutes or until golden brown.