Ingredients :
- 2 cups Flour
- 1 TBS Lemon Juice
- 1 cup Almond Milk
- 1 TBS Baking Powder
- 1/2 TSP Baking Soda
- 3/4 TSP Sea Salt
- 4 TBS Soy Vegan Butter
Method :
- Preheat oven to 450 degrees
- Add lemon juice to almond milk and set aside to make "buttermilk"
- Whisk dry ingredients in large mixing bowl
- Add cold butter and combine until only small pieces remain and ut looks like sand. Do not let butter warn up
- Make a well in the dry ingredients and stir gently while pouring the "butter milk" in 1/4 cup at a time
- Turn onto a lightly floured surface and very gently turn the dough over on itself about 6 times
- Form into a 1-inch thick disc, handling as little as possible
- Use a thick dough cutter or the rim of a small coffee cup and push into the dough
- Bake for 10-15 minutes or until golden brown
- Let cool before storing. Goes great with my vegan breakfeast gravy (coming soon)
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