Ingredients:

• 1 cup – very cold soyMilk or Almond Milk
• 1 tsp – Vinegar
• Mix together:
• 1 cup – all-purpose flour
• 1 cup – whole-wheat pastry flour
• 2.5 tsp – baking powder
• 1/2 tsp – baking soda
• 5 tbsp trans-fat-free vegetable shortening (like Crisco) or very cold vegan Butter
• 1/2 tsp – salt

Method:

1. Mix and set aside to curdle 1 cup very cold soymilk or almond milk , 1 tsp vinegar
2. Mix together 1 cup all-purpose flour, 1 cup whole-wheat pastry flour, 2.5 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
3. Add to this 5 tbsp trans-fat-free vegetable shortening (like Crisco) or very cold vegan “butter” like Earth Balance, chopped into small cubes.
4. With a fork or a pastry-cutter, mix the fat into the flour until you have a coarse mixture with no large pieces of fat. If using “butter, ” work quickly because you don’t want the fat to melt.
5. Now add the curdled soymilk-vinegar mixture and mix quickly until the dough comes together.
6. Make a ball of the dough, cover with plastic wrap, and refrigerate for 15-30 minutes.
7. Now take the dough and roll it into about 1/2-inch thickness. Use a round cookie cutter about 1.5 to 2 inches in diameter to cut the biscuits.
8. Place the biscuits on an ungreased cookie sheet.
9. Reroll any leftover scraps of dough to cut more biscuits from it.
10. Brush the tops of the biscuits with a mixture of 1 tbsp soy milk and 1 tbsp canola or other vegetable oil for a nice, golden-brown glaze. Leave about 1 inch space between each.
11. Bake the biscuits in a preheated 450 C oven for 10-12 minutes.
12. Cool on a baking rack.
13. Recipe courtesy: Holy Cow Vegan