Okay, these are really not made with buttermilk, but they taste just as good. I made the apple butter and thought, “I need biscuits to put this on.” so, I found a buttermilk biscuit recipe and used vanilla rice milk instead. These turned out light, fluffy, and incredibly delicious.
2 cups unbleached flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 cup Earth Balance margarine, chilled
3/4 – 1 cup vanilla rice milk
2 tablespoons margarine for skillet
2 tablespoons margarine, melted
Preheat oven to 350 F.
Stir together flour, baking powder, and baking soda.
Cut 1/4 cup margarine into flour mixture until crumbly.
Stir in rice milk until moistened.
Turn dough out onto a lightly floured surface and roll to 3/4-inch thickness.
With a round cutter or drinking glass, cut out biscuits. (I used a 2 1/2-inch cutter and got about 10 biscuits)
Place 2 tablespoons of margarine in a cast-iron skillet and place in oven until margarine is melted.
Remove pan from oven. Add biscuits and bake for 18 – 20 minutes. Brush 2 tablespoons melted margarine over the top of the baked biscuits.