Homemade buttermilk biscuits with no dairy in sight perfectly complemented by warm spiced pear compote
Cut butter into cubes and place in freezer for about 20 minutes. Meanwhile, preheat oven to 450 degrees.
Add apple cider vinegar to almond milk to make vegan buttermilk. Place in fridge.
Whisk together flour, baking powder, sugar, baking soda, and sea salt. Add dry mixture to food processor then add ice-cold butter. Pulse for 20-30 seconds or until the texture resembles a coarse sand.
Transfer to mixing bowl and make a well in the middle. Pour in cold vegan buttermilk and stir gently until dough forms. Dough will not be perfectly smooth.
Flour your hands and a clean surface (like your counter or a cutting board). Turn dough out onto surface.
Sprinkle a bit of flour over top and fold dough over on itself about four or five times. Gently pat into a flat disc about one-inch high.
To cut out biscuits, push biscuit cutter straight down into dough and pull straight back up without twisting. Combine scraps of dough and repeat process of patting and cutting to use as much as possible.
Place biscuits on a baking sheet lined with parchment paper. Brush tops of biscuits with melted vegan butter then place in oven and bake for about 12 minutes or until tops are golden brown.
Add all ingredients to a small saucepan over medium-high heat and stir until sugar is dissolved.
Bring mixture to a boil then reduce heat to medium-low and simmer uncovered for 10 to 20 minutes or until liquid is thickened.