- 3 cups unbleached flour
- 1 tablespoon baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegan butter or shortening, cold
- 1-3/4 cups vegan Buttermilk, cold (see note*)
- 4 Tbsp vegan butter, melted
Using a pastry blender or fingertips, cut shortening into dry ingredients until mixture looks like crumbs.Working fast as not to melt the shortening too much.
Make a well in the center and pour in the buttermilk. Stir with your hands just until the dough comes together. The dough will be very sticky.
Pat the dough with your hands into a large 1-inch thick round.
Cut out biscuits with a 2-inch cutter that has been dipped in flour, being sure to push straight down through the dough and come straight up. (Do not twist the cutter in the dough)
Place biscuits on baking sheet lined with parchment just so that they barely touch.
Reform scrap dough, working it as little as possible and continue cutting.
Bake until biscuits are tall and lightly golden on top, 15 to 20 minutes.