Source: Rabbit & Wolves | Serves: 2-3 | Time: 20 min
Changes: halved the recipe; used whole wheat flour
1 1/4 cup whole wheat flour
1/2 tbsp baking powder
1/4 tsp baking soda
1 tsp salt
1 tbsp sugar
3 tbsp vegan butter, cold
1/2 cup almond milk
1/2 tsp lemon juice
1/2 cup #strawberries, chopped
Preheat oven to 450 degrees.
Mix the almond milk and lemon juice together and set aside to turn into vegan buttermilk.
In a large mixing bowl, add the flour starting with 1 cup (you will add more later if needed), baking soda, baking powder, salt and sugar. Whisk together.
Cut the cold vegan butter into small chunks, and add to the dry ingredients, cut into the flour with a pastry cutter or fork until the butter is small pea sized.
Stir in the chopped strawberries, then pour the vegan buttermilk into the center, stir until fully combined. If the dough is still sticky, add the remaining 1/4 cup of flour a little at a time until the dough isn't sticky.
Turn out on to a floured surface, and form into a circle about an 1 and 1/2 inches thick.
Cut with a circle biscuit cutter or whatever circle you have on hand. Place on a baking sheet lined with parchment paper.
Bake at 450 degrees for 10-13 minutes. You can brush the tops of the biscuits with a little vegan butter to help brown them.
Serve with agave syrup and enjoy!