I Can You Can Vegan

Preheat oven to 450°

In a liquid measuring cup, add your plant milk and apple cider vinegar to create your vegan buttermilk. Stir to combine and set aside.

In a large bowl add your flour. Set aside.

Use a grater to grate the frozen vegan butter, then transfer the shreds to the bowl with the flour.

Use the back of a fork or a pastry cutter to cut the vegan butter into the flour until the mixture is crumbly and the butter is dispersed throughout.

Slowly pour in half of the vegan buttermilk mixture, stir with a rubber spatula, then add more as needed just until you've created a dough.

Transfer the ball of dough to a clean, well floured surface and knead a few times.

Use the palm of your hands to flatten the dough until it's about 1 inch thick. Cut out the biscuits using a biscuit cutter or the rim of a drinking glass. Keep gently kneading and flattening the dough to cut out as many biscuits as possible.

Transfer the cut biscuits to a baking sheet lined with parchment paper or a pan that has been lightly greased to avoid sticking.

Brush the top of each biscuit with additional vegan butter, then transfer to the oven.

Bake for 14 minutes, then broil on 525° for 1-2 minutes to brown.

Remove the biscuits from the oven and brush the top of each biscuit again with melted vegan butter. Garnish with salt flakes (optional). Enjoy!