I don't know about you...but I LOVE a good biscuit. And these Easy, Vegan Buttermilk Biscuits really hit the spot!
If you have been putting off baking your own biscuits from scratch because you think it's too hard......it's time for me to change your mind! These biscuits take a little extra time (because you have to freeze the butter) but are COMPLETELY worth the effort!
Light, flaky, buttery goodness. Bake these biscuits up and serve them with some butter and jam or make a killer breakfast sandwich! If you want to up your breakfast sandwich game, start with making some fresh, scratch made biscuits.
You only need 7 ingredients for this recipe:
All purpose Flour
Baking Powder
Sugar
Salt
Butter I like Miyokos Vegan butter. (Not an affiliate, just love!)
Unsweetened non-dairy milk or dairy milk if you're not Vegan
Fresh Squeezed Lemon Juice
Special Equipment
I love this Biscuit Cutter set.
This is a great Rolling Pin.
Freeze Your Butter (Cold Butter = Flaky Biscuits)
Let me tell you a little secret....Cold Butter is the key to flaky biscuits! This recipe calls for ½ cup butter (1 stick). Just put your butter in the freezer 20-30 minutes before you start making your biscuits and you be will on your way to flaky biscuit heaven.
Grate The Butter
Here is another great little secret...grating the butter with a cheese grater will help to incorporate the butter into the flour much quicker and easier. Incorporating the butter quickly ensures the butter will stay cold. The heat from the oven will cause the butter to steam, creating flakiness in your biscuit! Whoop!
Make the Buttermilk for these Vegan Buttermilk Biscuits
Making buttermilk is really easy! No need to buy a quart at the store if you only need a cup! I don't know about you but I will use buttermilk for a recipe and the rest will just go to waste...sitting there, taking up room in the refrigerator. No thanks.
Buttermilk can be made with any kind of milk. In this recipe I use unsweetened almond milk but you can substitute your milk of preference. I don't recommend using a sweet milk or vanilla milk because your biscuits may turn out too sweet. (Unless you are going for sweet).
Here's what you'll need to make your own buttermilk:
Milk of choice
Fresh Lemon Juice
That's it!!! Mix the ingredients together and let them come together in fridge for about 20 minutes. You'll start to see separation in the milk (that's what we want). Congratulations! You just made buttermilk. Pretty easy, right?
Rolling out the Dough
Another key to light and flaky biscuits is not to over work the dough. So when you're rolling out the dough, be gentle. Give your dough a little love. Overworking the dough will create a tough and dense biscuit..I know you don't want that. So gently roll.. just not too much.
Fold the Dough to Create Layers
You'll want to fold the dough in half and roll the dough out to about 1 ½ inch thick. You'll do this about 4 times..maybe a few more if needed. This step creates the layers in your biscuit, so don't skip this step!
Other Breakfast Recipes you may enjoy:
French Toast Bites with Melted Maple Butter
Vegan Buttermilk Biscuits
Equipment
- Biscuit Cutter
Ingredients
- 2 ½ Cup All purpose Flour
- 1 tablespoon Baking Powder
- 2 teaspoon Sugar
- 1 teaspoon Salt
- ½ Cup Vegan Butter I use Miyokos Vegan Butter
- 1 Cup Unsweetened non-dairy milk I use almond milk
- 1 tablespoon Fresh Squeezed Lemon Juice
Instructions
- Set butter in freezer for 20 minutes so it can get cold enough to grate easily.
- Preheat oven to 425°
- Combine milk and lemon juice and set aside in fridge to keep cold
- In a large bowl, combine: flour, baking soda, sugar and salt. Whisk together and set aside.
- After butter has chilled for 20 minutes, grate butter (using a cheese grater) into the dry ingredients.
- Using a fork or very clean fingers, gently mix and massage the butter into the dry ingredients until a sandy-like texture forms
- Then, add the buttermilk mixture, using a spatula or fork gently mix until all the buttermilk is combined. If the mixture is still a little dry, add another tablespoon of milk until all the flour is absorbed.
- Turn the dough out onto a lightly floured work surface. Using a rolling pin, gently roll the dough into a 1½-inch thick rectangle. Fold the dough in half on top of itself and roll it down into another 1½-inch thick rectangle. Repeat the folding process about 4 times. Then press the dough down into a 1-inch thick rectangle.
- Use a biscuit cutter, cut out the biscuits, pressing it straight down into the dough (be careful not to twist). Once you've cut out as many biscuits as you can, gather the scraps and pat the dough out to 1-inch thickness a second and third time to finish cutting out all of the biscuits. Place them on the prepared baking sheet.
- Place the biscuits on the prepared baking sheet and brush with a little milk or melted butter.
- Bake for 13- 15 minutes, turning half way or until the tops are lightly golden brown.
- Serve with a little jam, butter, maple butter and some love! Enjoy!:)
Nutrition
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