Even though the biscuits are vegan, they are just as good as the real thing with the fluffy texture and a buttery taste. This totally fills the need for biscuits.
This is also a great base for using as a vegan shortcake.
- 1 cup non-dairy unsweetened milk (I use unsweetened almond milk or plant milk)
- 1 Tbsp fresh lemon juice
- 2 cups unbleached all-purpose flour (can use GF flour 1:1 baking mixture for gluten free option)
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp sea salt
- 4 Tbsp non-dairy, unsalted vegan butter (like Earth Balance)
- Preheat oven to 450 degrees F (232 C)
- Add lemon juice to non-dairy milk in an appropriate size cup to make “vegan buttermilk.” Set aside.
- In a large mixing bowl, whisk together dry ingredients.
- From now until the time the butter goes in the oven, you need to work quickly so the butter does not melt.
- Cut cold butter into cubes. Add cold butter to dry mix, and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter does not get too warm and start to melt. (If using a pastry cutter, put it in the freezer for a few minutes prior to using
- Make a well in the dry ingredients and slowly pour the vegan buttermilk into the dry ingredients. Using a wooden spoon, stir gently while pouring in the vegan buttermilk. Pour 1/4 cup (60 ml) at a time. (Depending on your flour and consistency, you may not need all of it.) Stop when it resembles a slightly tacky but moldable dough, stirring until just combined. Remember – every second that the dough is handled is more opportunity for the butter to melt.
- Turn the dough onto a floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading. Add more flour as needed to prevent sticking. May want to use a bench scraper to help fold and toss the dough.
- Form into a 1-inch thick disc, handling as little as possible.
- Use a 1-inch thick dough/cookie cutter or a similar-shape object with sharp edges and push straight down through the dough, then slightly twist (the cutter can also be refrigerated beforehand to help in not melting butter. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits. These reformed will not be as light as those from the original.
- Optional: you can brush the tops with a bit more of melted non-dairy butter for some extra color.
- Next, gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.
- Bake for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately if you just want a biscuit on its own. Let remaining biscuits cool completely.
- Store the remaining in an airtight bag or container
- For biscuits, you can also use 4 tsp baking powder and 1/4 teaspoon baking soda. Both work well, some say the amount of baking powder at 4 tsp is noticeable.
- Biscuits can be stored in an airtight container or bag.
- Recipe adapted from Alton Brown’s recipe.