Vegan Buttermilk Biscuits

This is going to be a quick and easy, but perfected buttermilk biscuit recipe. These things are so simple, with just a few ingredients, but are better than any other vegan biscuits I’ve ever had! I have to give credit where it’s due. This is actually Will’s recipe. Whenever we have these, I always make him make them, but he taught me this time. Probably so I’ll start doing it, but whatever, lol.

First off, You want to put a stick (or 1/2 a cup) of butter in the freezer for about 10 minutes. This just helps evenly distribute the butter. (but if you don’t have the time, it’s okay; just cut it in really well). While the butter is hardening in the freezer, you want to make your “buttermilk” by putting 1 tbsp of apple cider vinegar in a cup of almond milk and letting that sit until it curdles (about 5 minutes).

Now, preheat your oven to 400°F. Then, in a large mixing bowl, you just need to put the self-rising flour (I HIGHLY suggest White Lilly for this recipe) in and cut in the butter. Then add the buttermilk in and mix well.9

Then, you just need to flour a flat surface and fold the dough over a few times to create a bit of “flakiness”, then roll it it out to about 3/4″-1″ thick and cut out your biscuits.

 

Bake on a baking sheet for about 25 minutes, or until the tops are lightly browned. Brush with some melted vegan butter and there you have it!

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Vegan Buttermilk Biscuits

Prep time: 15-20 minutes
Cook time: 25 minutes
Servings: 8-12

Ingredients:

  • 2 1/2 cups White Lilly Self-Rising Flour
  • 1 stick (1/2 cup) Vegan Butter
  • 1 cup Almond Milk (or non- dairy milk of your choice)
  • 1 tbsp Apple Cider Vinegar
  • *optional 1 tbsp vegan butter to top

Steps: 

  1. Preheat oven to 400°F
  2. Put the butter in the freezer and let harden for about 10 minutes
  3. While the butter is sitting, put the almond milk in a small bowl and add the apple cider vinegar to it and allow it to curdle for about 5 minutes
  4. In a large mixing bowl, add the flour and cut in the butter using a fork or pasty cutter.
  5. Add the milk/vinegar mixture to the flour and butter and mix well.
  6. Flour your surface and fold dough a few times, then roll it out to about 3/4″-1″ thick
  7. Cut out biscuit shape
  8. On a baking sheet, lay down some parchment paper and transfer the biscuits onto it (closely together) and bake for about 25 minutes
  9. Brush with melted vegan butter and ENJOY!

1 Comment

  1. Pingback: Loaded Vegan Sausage Biscuits and Gravy – Produce Powered

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