These biscuits are light, fluffy and just perfect by themselves!
1 cup Soy Milk ( or any plant based milk)
1 tbsp Apple Cider Vinegar
2 c Unbleached All purpose flour
1 tbsp+1/4 tsp baking powder
1 1/4 tsp salt
1/2 c vegetable shortening
Vegan butter to top
Stir the milk and vinegar together and set aside; this will be your buttermilk.
In a large bowl whisk to combine the flour, baking powder and salt.
Use a fork to cut the vegetable shortening into the flour mixer until it resembles a crumbly mixture.
Add the buttermilk 1/4 cup at a time and mix until you have a dough that is sticky but not wet. (You may only use 3/4 cup of buttermilk)
Grease your baking pan or cast iron skillet and use an ice cream scoop for uniform portions. Pat the top down to flatten a bit.
Bake at 450 degrees for 15min. you can change your setting to broil for about 1-2 mins more if you would like your top golden brown.