Buttermilk Biscuits

Ingredients:

  • 2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1/2 teaspoons salt
  • 1/4 cup vegan butter
  • 3/4 cup cold soy or almond milk
  • 1 teaspoon vinegar

Directions:

  • Pre-heat the oven to 450 degrees.
  • Mix milk and vinegar. Set aside to curdle. (This mixture will give the biscuits their buttermilk taste)
  • Put dry ingredients into a bowl. Using a fork, gently mix the margarine into the dry ingredients until you have a course mixture.
  • Add the soy milk/vinegar mixture and quickly stir until dough begins to form.
  • Form dough into a ball and refrigerate for 20-30 minutes. (This step is okay to skip if you are short on time).
  • Put dough onto a floured countertop and knead for 1 to 2 minutes or until the dough is smooth. Add more flour as needed if the dough is sticky.
  • Using a¬†rolling-pin, roll the dough out to about 1/2 inch thickness. Cut into rounds (a drinking glass works well if you don’t have a biscuit cutter), place on an ungreased cookie sheet. Optional:¬†Brush the tops of the biscuits with a mixture of 1 tbsp soy milk and 1 tbsp oil for a golden-brown glaze.
  • Bake for 10 to 12 minutes. Serve hot.

4 Responses to “Buttermilk Biscuits”

  1. Valerie April 7, 2013 at 12:38 PM #

    Wonderful recipe. I’ve been vegan for over 1 year and still had not come across a good biscuit recipe. I came across this recipe and made it up and Winner !

  2. Jen January 5, 2014 at 7:27 PM #

    Thanks for the recipe! I made these to go with my vegan “sausage” gravy. Yum!

    Later, my 16 year old non-vegan son grabbed a biscuit in passing and yelled, “Hey, these biscuits are not bad!”

  3. Ms. Juniper May February 23, 2014 at 1:29 AM #

    My boyfriend is lactose intolerant so we can’t use store-bought biscuits. My last attempt to make dairy-free biscuits by just substituting almond milk and Earth Balance butter into a regular biscuit recipe was a miserable failure. I don’t have much experience making biscuits and people talk about how tricky they are, so I I thought maybe biscuit-making just wasn’t a skill I had. This recipe was easy to make and the result is yummy. I followed the directions as printed and they turned out perfectly. At first I thought it didn’t look like much dough, but after I rolled it out, I got exactly a dozen biscuits from it.

  4. Jon McSween March 30, 2014 at 3:20 AM #

    From NC, moved to TX and missed bojangles, then found out my 5 year old has milk protein allergies. I had always wanted to be able to make buttermilk biscuits, and I must say, I think these must be better.

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