Vegan biscuits

Ingredients:

• 165g vegan butter, cut into 1cm pieces.
• 2 cups premium flour + extra for dusting
• 2 green onions, thinly sliced
• 1 tbsp baking powder
• 1 teaspoon coarse salt
• 1/4 teaspoon of baking soda
• 0.5 tsp coarsely ground black pepper + extra for sprinkling
• 2/3 cup unsweetened almond milk
• 1 teaspoon freshly squeezed lemon juice

Preparation:

1. Preheat oven to 200°C. Line a rimmed baking sheet with parchment paper.
2. Place 145g of vegan butter in a small bowl, then freeze until firm, about 10 minutes. Meanwhile, in a large bowl, combine the flour, green onions, baking powder, salt, baking soda, and black pepper.
3. Add the frozen vegan butter and blend with a handheld pastry blender or a fork until only pea-sized chunks of butter remain. Gently stir in the almond milk and lemon juice to form a loose, coarse dough.
4. Turn the dough out onto a lightly floured work surface and form it into a 18 cm square, 2 cm thick. Fold it in half from left to right, like a book, then fold it in half again, top to bottom. You now have a quarter of the original size. Roll the dough out again into an 18 cm square.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
5. Using a sharp chef's knife, cut the dough into 12 even rectangular pieces, then place them on the prepared baking sheet, spacing them 2 inches apart. Melt the remaining 2 tablespoons of vegan butter in the microwave on high power for 30-60 seconds, then brush the surface of each piece of dough with the butter. Sprinkle with coarsely ground black pepper.
6. Bake until the buns are puffed and lightly browned, 15-20 minutes. Serve warm or at room temperature.