A dairy, gluten, and egg free biscuit to accompany any of your favorite meals!
Grease a cookie sheet, or use a 12" cast iron pan.
In a liquid measuring cup, add the vinegar and milk and set aside to curdle (this mimics buttermilk).
Mix in the honey and psyllium husks, set aside.
In the bowl of a food processor, pulse all the dry ingredients to mix.
Add the shortening and vegan butter and pulse until it is chunky in appearance, and some larger chunks of fat still remain.
Pulse in the liquid ingredients. Add a tablespoon or two more IF needed to bring the dough together.
Gather the dough in your hands, forming a ball. Try and handle the dough as little as possible to help keep the flaky texture.
Gather large chunks of dough in your hands, and mold them into 1.5 inch- 1.75 inch high mounds , they will not spread or rise too much. I also pat the dough into a rectangle or square and cut them into cubes.
Bake for 12-15 minutes or until lightly golden brown.
Recipe via tessadomesticdiva.com