BUTTERMILK BISCUITS

ALKALINE VEGAN

Ingredients

  • 1 cup white spelt flour

  • 1 cup einkorn flour

  • 1 teaspoon organic baking soda

  • 1/2 teaspoon celtic sea salt

  • 1/2 tablespoon key lime juice

  • 6 tablespoons cold organic vegan palm shortening

  • 3/4 cup chilled coconut milk or walnut milk *be sure not to leave coconut milk in refrigerator for more than 1 hour or it will turn to solid.

  • *optional honey + coconut oil topping:
    Mix 1 tablespoon honey with 1 tablespoon softened coconut oil.


Instructions

Preheat oven to 425 degrees F.

  • Preheat the oven to 425°F/220°C. Place the butter in the freezer until your oven preheats.

  • Line a baking sheet with a silicone baking mat or a well greased parchment paper (highly recommend a silicone mat for this).

  • In a small bowl or jar, add the key lime juice and the coconut milk together and stir to combine. It will curdle. Set aside.

  • In a bowl, whisk the flour, baking soda and sea salt until thoroughly combined.

  • Add in the cold vegan palm shortening by cutting into chunks. Using a pastry cutter, fork or just your hands, mix everything together until it resembles coarse crumbs/sand.

  • Make a well and add in the milk, folding gently and stirring gently with a wooden spoon.You want a dough that looks shaggy; it should not be dry, and should not be very wet but it might be slightly sticky.

  • Flour a surface, dust hands with flour, and turn out the dough onto the surface.

  • Form the dough into a 1 inch tall rectangle. Sprinkle some loose flour on top, then fold the dough over onto itself.

  • Using your hands, press down into a flat rectangle again. Turn the dough 90 degrees, then fold onto itself again. Flat again. Repeat up to 5 times; this helps to create layers in the biscuits when they rise.

  • Finish with a dough that is rectangular and 1 inch high, no lower than that.

  • Using a lid of a mason jar, a drinking glass, or a biscuit cutter, cut out biscuits as close as possible to each other. Place the cutting instrument straight down onto the dough; don’t twist it since that can affect the layers.

  • Place one by one onto the baking sheet. Repeat with the extra dough until you have 8 - 12 biscuits. The size of the biscuit cutter will determine how many biscuits you will have. You may have to push some scraps back together to form all the biscuits.

  • You can let the biscuits touch on the baking sheet (this helps them while rising).

  • Bake for 10 to 12 minutes or until golden and fluffy.

  • Remove from the oven. Feel free to brush with honey + coconut oil as soon as they come out. Let them slightly cool. Serve and enjoy!