Vegan “Buttermilk” Biscuits
Don’t you just love a good buttermilk biscuit? Rustic, fluffy, buttery, deliciousness… topped with some melty butter and jam… /drool
It is a cloudy miserable freezing rain kind of day here today, so I felt like making something homey and cozy. This was an easy one, I simply veganized (or “kind-ified” as we like to say around here) a traditional buttermilk biscuit by simply subbing out normal pantry ingredients for the milk and butter. The good thing is that biscuits don’t typically have eggs in them, so they are easy to kind-ify.
Biscuits are super versatile. You can have them on the side of a soup, stew, or chili. You can have them with veggie sausage and gravy. You can eat them on their own with butter and jam or as a sandwich with savoury toppings of your choosing. You can use them as a base for a strawberry shortcake type of dessert… the sky’s truly the limit when it comes to biscuits.
- 2 cups all purpose flour
- 1 tbsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¼ cup coconut oil (SOLID/room temp - not melted!)
- ¾ cup soymilk
- ½ tbsp vinegar
- Preheat oven to 450'F
- Measure out the milk and add the vinegar. Set aside to curdle. This is your "buttermilk"
- Mix the flour, baking powder, baking soda, and salt.
- Cut in the coconut oil until coarse crumbs. This does not have to be perfect. (see notes)
- Gradually add the milk mixture and stir to combine. This will make a ragged dough, if it's really wet add a bit more flour.
- Turn dough out onto floured surface.
- Without handling it too much, press the dough into a ½ inch thick disc.
- Cut out with 3" biscuit cutter, or you can cut it into squares or triangles with a knife. Depending on how you cut these out, it will probably make 8-12 biscuits.
- Arrange on baking sheet with edges touching.
- Bake 10-12 minutes until the edges are golden.
If you make this recipe, please rate and comment below! Thanks! 🙂