Lemon Thyme Biscuits

Yield: about 15 biscuits

1 cup non-dairy milk
1 tbsp distilled white vinegar
2 cups all-purpose flour, plus more for dusting
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt, plus more for sprinkling
1 tsp lemon zest
1 tsp fresh thyme, plus more for sprinkling
4 tbsp soy butter, cold

Preheat the oven to 425 degrees. In a bowl, combine the milk and the vinegar. Set in the refrigerator. In a mixer, blend the flour, baking powder, baking soda, salt, lemon zest, and thyme on a low setting. Spread out some flour for dusting on a surface. Add the butter to the dry ingredients in the mixer a tablespoon at a time. Mix on a low setting. Lastly, add the non-dairy milk.

Mix well but do not over knead. Take 1-2 tablespoons at a time and create balls by rolling in the flour dusted on the surface. Place on ungreased cookie sheets. Using water, brush the tops of the biscuits. Add a bit of salt and fresh thyme to each. Bake for 12-15 minutes.

From Veg Web