Vegan Strawberry Shortcake Biscuits

Vegan Strawberry Shortcake Biscuits

1 1/4 c. almond milk
1 T. apple cider vinegar
3 c. all purpose flour
1/3 c. granulated sugar
2 T. baking powder
3/4 tsp. salt
1/2 cup vegan butter, cold and cubed

Preheat the oven to 425 degrees F and lightly grease a baking sheet. Measure the 1 1/4 cup almond milk and add the tablespoon of apple cider vinegar to it, stir a little and set aside to curdle (this is your buttermilk).
Mix the flour, sugar, baking powder and salt together in a large bowl. Add the cubed vegan butter and cut into the dry ingredients (may also use a food processor for this). Use a pastry cutter or just your hands. It will look fine and crumbly.
Pour the vegan buttermilk into the bowl, and stir until just combined. The dough will be quite sticky. Lightly flour a working surface (such as a clean countertop), and your hands and work the dough into a ball. Gently flatten to about 1/2 inch thick, then cut into circles using a biscuit cutter or even a rounded glass. You should have about 10 biscuits.
Place on the pan and bake for about 15 minutes, until golden brown on top. Let cool for 10 minutes or so before assembling.

I used the challenge kit (the choice from July 2024) and the font is GelDotica (jumpy thick medium and lowercase thick medium.) The recipe is from Nora Cooks.