Low Iodine Vegan Buttermilk Biscuits

Total time39 min

Prep time15 min

Cook time14 min

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Ingredients

8 servings

For the vegan buttermilk

1 cup unsweetened plain dairy free milk
So Delicious Dairy Free Organic Unsweetened Coconut Milk Pacific Foods Original Hemp Milk Better Than Milk Almond Milk Unswt Org - 33.8 Fl. Oz.
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1 tbsp apple cider vinegar

For the biscuits

2 cups all-purpose flour, plus more for dusting
1 tbsp baking powder
½ tsp baking soda
1 tsp fine salt
1 tsp granulated sugar
6 tbsp vegan butter, very cold

For brushing

1 tbsp vegan butter, melted

Instructions

1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Stir the dairy free milk and apple cider vinegar together in a small bowl or measuring cup and set aside for 5 minutes, until slightly curdled and thickened.
2
Whisk the flour, baking powder, baking soda, salt, and sugar together in a large mixing bowl until evenly combined.

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