Vegan Buttermilk Biscuits
Author: Holy Cow! Vegan Recipes
Recipe type: Biscuits
Serves: 10-12 biscuits
- Mix and set aside to curdle:
- 1 cup very cold soymilk or almond milk
- 1 tsp vinegar
- Mix together:
- 1 cup all-purpose flour
- 1 cup whole-wheat pastry flour
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Add to this:
- 5 tbsp transfat-free vegetable shortening (like Crisco) or very cold vegan “butter” like Earth Balance, chopped into small cubes.
- With a fork or a pastry-cutter, mix the fat into the flour until you have a coarse mixture with no large pieces of fat. If using “butter,” work quickly because you don’t want the fat to melt.
- Now add the curdled soymilk-vinegar mixture and mix quickly until the dough comes together.
- Make a ball of the dough, cover with plastic wrap, and refrigerate for 15-30 minutes.
- Now take the dough and roll it into about ½-inch thickness. Use a round cookie cutter about 1½ to 2 inches in diameter to cut the biscuits.
- Place the biscuits on an ungreased cookie sheet.
- Reroll any leftover scraps of dough to cut more biscuits from it.
- Brush the tops of the biscuits with a mixture of 1 tbsp soy milk and 1 tbsp canola or other vegetable oil for a nice, golden-brown glaze. Leave about 1 inch space between each: don’t overcrowd.
- Bake the biscuits in a preheated 450-degree oven 10-12 minutes.
- Cool on a baking rack.
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/vegan-buttermilk-biscuits/