2 1/4 cups War Eagle Mill all-purpose flour
1 Tbsp. Rumford baking powder
1 tsp. Kosher salt
1/2 cup (1 stick) Earth Balance No Soy butter stick, cold
3/4 cup Milkadamia unsweetened macadamia milk
1 Tbsp. apple cider vinegar
Melted Earth Balance No Soy butter for finishing biscuits
Preheat oven to 425. Line a baking sheet with a silicone mat or parchment paper.
In a cup or bowl, add your Milkadamia milk and apple cider vinegar, stir to combine. Allow to sit for 10 minutes.
Sift together your flour, baking powder, and salt.
Grate your cold butter into the flour mixture. Working quickly, incorporate the butter into the flour so all the butter is coated in flour.
Make a well in the center of the bowl and add in your buttermilk.
Using a fork, incorporate the buttermilk. You can switch to your hands to finish incorporating everything together, just until no dry flour is visible.
Turn dough onto a lightly floured surface. Spray your palm with non- stick cooking spray, pat the dough out until it is about 1 inch thick. Using a bench scraper, fold the dough like a letter. Turn dough so the long side is pointed towards you, pat out again until it is about 1 inch thick. Fold like a letter with the bench scraper. Repeat this process one more time. Using a round cutter or Mason jar ring dipped in flour, cut out biscuits. Don’t twist while cutting them out. That will prevent our biscuits from rising.
Place biscuits on the baking sheet, just barely touching, this will help them rise. Place in freezer for 15 minutes.
Brush the top with melted butter and place in the oven.
Bake for 12 minutes, remove from oven, and brush with butter. Turn pan around. Bake for an additional 5-7 minutes. Brush with butter again once they come out of the oven.