These are the best biscuits for decadent breakfasts sandwiches, biscuits and gravy, or if you craving a biscuit-like roll to accompany your dinner. I make these every Thanksgiving, and they are also one of my husband's favorite brunch items.
Vegan Buttermilk Biscuits:
Preheat oven to 450. In large bowl sift together 2 cups flour, 3 tsp baking powder and 1 tsp salt.
Cut in 1/4 cup vegan margarine.
Stir 1 1/2 tablespoons of apple cider vinegar into 1 cup of unsweetened vegan milk. Add the "buttermilk" to the dry ingredients and mix.
Roll the dough out onto a floured surface and use a round cookie cutter to cut out biscuits. I usually stack two circles on top of each other so that they will break apart easily after they have baked.
Bake for 12-18 minutes or until slightly golden on top.