Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
These biscuits are THE BEST!!! This recipe is adapted from a non-vegan recipe I got from Williams-Sonoma, so it can easily be converted back to non-vegan by using real butter and buttermilk in place of the soured soy milk. Keep the butter and shortening cold to make the biscuits flaky, and handle the dough as little as possible so they will be tender. Cutting the biscuits into rectangles avoids leaving scraps which would need to be rerolled, which can lead to tough biscuits, but I have found that rerolling them once doesn't have that much of an impact.
Units: US | Metric
Serving Size: 1 (89 g)
Servings Per Recipe: 12
The following items or measurements are not included: