As you can tell, I fell in love with the American biscuit.
Especially buttermilk biscuits which have a really tender crumb. To recreate buttermilk in my kitchen without animal ingredients, I used soy milk and vinegar. It was perfect.
I cook these up every chance I get. They are an unsweet scone, really, and therefore perfect for any kind of topping from jelly to a dab of vegan spread to even a dollop of peanut butter. Or you can, of course, serve them up with any spicy gravy and a side of mashed potatoes. Yum.
I like mine stark naked, though, in all their golden deliciousness.
So here you go. Enjoy!
Vegan Buttermilk Biscuits
- 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 1/2-inch thickness. Use a round cookie cutter about 1 1/2 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.