Ingredients:

6 tbsps. Vegan Butter, frozen for at least 30 mins

170g (3/4 cup) Cold Plant Milk, I like soy milk

12g (1 tbsp.) Apple Cider Vinegar

1 tsp. Kosher Salt

1/4 tsp. Baking Soda

1 tbsp. Baking Powder

280g (2 1/4 cup) All-Purpose Flour

120g (1/2 cup) Sourdough Discard, or sub 1/4 cup more milk and 1/4 cup more flour, or 1/2 cup yogurt of your choice

2 tbsps. Olive Oil

Optional Toppings:

Turbinado Sugar

Flakey Salt

Method: 

(see pictures and video tutorial below the steps)

Step 1: Preheat the oven to 450 degrees F. Add the olive oil to the bottom of a square (8''x8'') baking tin. Make sure the olive oil covers the bottom of the pan completely. 

Step 2: Combine the Apple Cider Vinegar and Plant milk. Set back in the fridge for at least 5 minutes. 

Step 3: Whisk the dry ingredients, including the sugar, together in a bowl. Make sure there are no clumps of baking powder and baking soda remaining. 

Step 4: Add the sourdough and cold milk to the dry ingredients. Mix until just combined.

Step 5: Grate in the frozen butter, using the medium-side of the grater. Work quickly, as you want the butter to stay as cold as possible.

Step 6: Mix in the butter until just combined.

Step 7: Flatten the dough into the pan. Using a bench scraper or a knife, score the dough into 9 equal rectangles. 

Optional: Sprinkle the top of the biscuits with turbinado sugar, flakey salt, or your choice of toppings

Step 8: Bake in the oven for 15-20 mins, until the sides are golden brown. I recommend turning the pan halfway through to ensure even baking. 

Step 9: Let cool in pan, at least 10 minutes. Best served warm, break apart and enjoy.

Store in an air-tight container for up to 4 days.