Perfect Homemade Vegan Biscuits
-2 cups flour
-1 tablespoon baking powder
-1 teaspoon kosher salt
-1 teaspoon sugar
-1 stick cold butter flavored Crisco, diced (I put it in the freezer for 10 minutes or more)
-3/4 cup soy milk
-1/2 cup chopped fresh parsley (you can switch it up and do other herbs, spices, etc.)
-1/4 cup soy milk for "egg wash" or you can use The Vegg for brush it with.
Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with a paddle attachment. If you don't have a mixer you can do this by hand with a pastry cutter (for needing the Crisco and everything together).
Add the butter and mix on low speed until the butter is the size of peas. Add the soy milk and combine on low speed until ingredients are combined, DO NOT over mix or you will have tough rocks on your hands. Mix in the parsley or other choices. Dump the dough out on a well-floured board and with a rolling pin, roll out to about a 1/2-inch thick. Cut out circles with a 2 1/2-inch round cutter, I use a drinking glass a lot. (Its about that size and I get 6 large biscuits out of it)
Place them on a cookie sheet or pie pan, if they are touching side by side in the pie pan that is fine. Brush them with "egg wash" (add salt and pepper or extra toppings, sesame seeds, etc.) and place in the oven. Bake for 15 to 20 or until golden brown and dough doesn't spring back. Serve with vegan butter, jam, or they go great with Vegan Stews. Enjoy!