Vegan Whole Wheat Biscuits - whole wheat flour

Method

• Preheat oven to 450F
• Mix dry ingredients together in a large bowl.
• Add cold butter and use fingers to combine the two until only small pieces remain and it looks like sand.
• Work quickly so the butter doesnt get too warm.
• Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture 1/4 cup at a time.
• You may not need all of it.
• Stir until just slightly combined it will be sticky.
• Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times hardly kneading.
• Form into a 1-inch thick disc, handling as little as possible.
• Use a 1-inch thick dough cutter (I used a cup, that's all I have :) )and push straight down through the dough, then slightly twist.
• Repeat and place biscuits on a baking sheet in two rows, making sure they just touch this will help them rise uniformly.
• Gently reform the dough and cut out one or two more biscuits you should have 7-8.
• (I got 9 out of my batch)
• Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers.
• This will also help them rise evenly, so the middle wont form a dome.
• Bake in a 450F oven for 10-15 minutes or until fluffy and slightly golden brown.
• Serve immediately.
• Let remaining biscuits cool completely before storing them in an airtight container or bag.