- Unsweetened Original Almondmilk
- Shelf Stable Unsweetened Original Almondmilk
- Cook Time
- 30 Minutes
Preheat the oven to 450 degrees.
In a liquid measuring cup, combine the almondmilk and vinegar. Stir and let sit for 10 minutes.
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
With the large side of a cheese grater, grate the frozen butter into the dry ingredients.
Add the grated Parmigiano Reggiano and chives, and gently combine.
Pour the liquid, which has now become “buttermilk,” into the mixing bowl. With a spoon or your hands, gently mix the ingredients until they come together. Transfer the mixture to a lightly floured surface at least 12 inches in diameter.
With a rolling pin or wine bottle, roll out the dough into a circle about 1/2-inch thick.
With a biscuit cutter or wide-mouth Mason jar lid, and starting at the outer edge, cut out the biscuits, taking care to cut the circles as closely together as possible.
Place the biscuits on a parchment-lined baking sheet.
Gather the scraps and form them into a rounded disk. Roll out another circle, cut more biscuits, and add them to the baking sheet. Discard the rest of the dough, or make hand-formed biscuits with any remaining scraps.
Bake the biscuits for 15 to 18 minutes, or until browned.