- 3 c all-purpose flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1 tsp baking soda
- ½ tsp salt
- 2/3 c vegan shortening
- 1 c buttermilk*
- *To make vegan buttermilk, add 2 tsp lemon juice or vinegar to 1 C nondairy milk.
Combine flour, baking powder, sugar, baking soda and salt in large bowl. Cut in shortening with pastry blender until mixture resembles fine crumbs.
Stir buttermilk into flour mixture until mixture forms a soft dough that leaves sides of bowl.
Turn dough out onto well-floured surface. Knead dough 10 times. Roll dough out into 8" square. Cut dough into 16 (2") squares.*
Line baking sheet with plastic wrap. Place squares on lined sheet. Freeze about 3 hours or until firm. Remove frozen squares from sheet and place in freezer container. Freeze up to 1 month.
Preheat oven to 400Ã‚Â°F. Place frozen squares, 1 ½" apart, on ungreased baking sheets.
Bake 20 to 25 minutes until golden brown. Serve warm.
*To bake biscuits immediately, preheat oven to 450Ã‚Â°F. Prepare dough as directed, but do not freeze. Place squares, 1 ½" apart, on ungreased baking sheets. Bake 10 to 12 minutes until golden brown. Serve warm.