NUT MILK NIHILIST

• Make sure your vegan butter has been in the freezer for at LEAST 30 minutes before beginning. Also chill a large bowl, spoon, and fork in the freezer for 10 minutes.
• In a small bowl, combine the soy milk and lemon juice or apple cider vinegar. Stir and set aside in the fridge for 5-10 mins. This is vegan "buttermilk".
• Take the chilled bowl out of the freezer. Combine flour, salt, and baking powder in the bowl.
• Using a box grater, grate the frozen butter into the flour. Use a fork to stir it and to break up any large chunks of butter.
• Make a well in the middle of the flour mixture, and pour in the chilled vegan buttermilk. Use a spoon to stir just until a shaggy dough forms, and sticks to the spoon.
• On a floured surface, flatten the dough into a rectangle about 3/4 to 1 inch thick. Then, fold the dough in half over itself. Push down again until it's 3/4 inch to 1 inch thick. Repeat twice, until the dough has been folded three (3) times total. The last time you press out the dough, leave it 1" thick (pretty thick and fluffy!) Leaving it tall will help get tall, fluffy biscuits instead of sad hockey pucks.
• Using a 3" floured glass or biscuit cutter, cut your dough into biscuits. Don't twist the cutter, just press straight down.
• Place on a parchment lined baking sheet. Make sure the edges of the biscuits touch each other (helps with vertical rise). You may need to rework the dough scraps once or twice to cut six (6) biscuits total. Once you have six biscuits, brush a healthy dab of melted vegan butter on top of each biscuit.
• Bake for 15-18 minutes at 425F. Allow to cool on the pan, and then serve and enjoy!

Whipped Maple Butter

• Beat softened butter with a hand mixer until fluffy. Then, add the maple syrup and whip until combined. This melts beautifully on a warm biscuit! Will keep in the fridge for ~2 weeks (although it's best fresh).