2 cups all-purpose flour
4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
2 Tbsp Earth Balance butter
2 Tbsp shortening*
1 cup almond or other non-dairy milk
Preheat oven to 450 °F.
In standup mixer, combine flour, baking powder, baking soda and salt. Mix well.
Add Earth Balance and shortening by spoonfuls and mix well.
Add milk and mix until well-combined.
Pour out dough onto well-floured surface. Knead slightly to flour the dough surface so it’s less sticky and easier to handle. Press into a rectangle and fold in half – repeat several times, alternating folding from left to right and from top to bottom. The folding is what makes the biscuits pull apart after baking.
After dough has been pressed into a 1/2 inch-thick rectangle (you can also use rolling pin for final step), use a biscuit cutter or a floured Mason jar to cut out biscuits, arranging on a baking dish. It’s not necessary to space the biscuits, they will expand during baking but pull apart easily.
Bake at 450 °F for 18 – 20 minutes** until tops start to turn golden brown.
*Use coconut oil in place of shortening if needed.
** Heavier baking dishes, such as stoneware, will most likely need the full 20 minutes bake time.