Who doesn't love the aroma of freshly baked biscuits wafting through the kitchen? Imagine pulling warm, flaky biscuits out of the oven, ready to be enjoyed at brunch or as the perfect accompaniment to dinner. Here's the exciting part: you can savor all that deliciousness without any dairy! We are diving into the world of vegan buttermilk biscuits that are not only easy to make but also incredibly satisfying.
The Magic of 'Buttermilk'
In traditional biscuit recipes, buttermilk has always played a vital role in traditional biscuits by adding moisture and a slight tang, in addition to helping achieve that great 'rise' that biscuits are known for. If you're following a vegan lifestyle, creating a dairy-free version is both simple and delicious.
The Easy Secret Substitute for Vegan Buttermilk
The secret? Forager brand Unsweetened Cashew Milk Drinkable Yogurt (aka Kefir)! Yes, you can make your own vegan buttermilk (instructions are at the end of this post) but I already have vegan drinkable yogurt/kefir in the fridge anyway (love it for the probiotic benefits!) so that was an easy, genius substitution.
Ingredients You’ll Need
Gather your ingredients to make these delectable vegan buttermilk biscuits. Here’s what you need:
240 grams/ 2 cups All Purpose Flour: Use just All Purpose flour, or if you'd like to up the fiber and nutritional value, use 150 grams AP flour and the remaining 90 grams of Whole Wheat Pastry Flour. I get both from the bulk bins at my local Winco.
3 teaspoons baking powder: This ensures your biscuits rise nicely.
10 grams/2 teaspoons sugar
1 teaspoon salt: Essential for flavor.
85 grams/3/4 stick unsalted, chilled vegan butter: Cut the butter into small chunks and have them ready to add to the flour. I prefer the Earth Balance vegan stick butter for both flavor and price point.
180 grams/3/4 cup + 1 tablespoon Forager Unsweetened Cashew Milk Drinkable Yogurt/Kefir: for that tangy flavor we love in biscuits.
3 tablespoons ground flax seed (optional): A great source of additional fiber and Omega 3 Fatty Acids.
Optional: To take the flavor up a notch, consider adding spices like garlic powder or fresh herbs like rosemary. Doing so can elevate your biscuits from good to absolutely irresistible!
Whipping Up Your Biscuits
Making your biscuits is quick and straightforward. With just a few steps, you’ll have a warm batch ready in just under an hour (includes chilling and baking time):
Preheat the oven to 425°F (220°C). This high temperature is the secret to achieving a perfect rise and flaky crust. Use Convection if you have it.
Mix dry ingredients: In a large mixing bowl, sift together the flour, baking powder, sugar and salt until it is well combined. If using the ground flax seed, add it now.
Incorporate fat: Add your chilled vegan butter chunks. Use a pastry cutter (preferred) or your hands (try not to handle the butter too much and melt it) to blend just until the mixture resembles flour with smaller pea-sized bits of butter.
Pour in the vegan buttermilk: Slowly add your drinkable yogurt/Kefir 'buttermilk' (or the plant milk vinegar version) to the dry mix, stirring gently with a spatula until everything is just combined. Avoid over-mixing to keep your biscuits fluffy! This isn't yeast bread - you want a messy, shaggy dough.
Knead your dough: Turn out the dough on a floured surface. Roll out into an approx. square or oblong shape, ¾ “ thick. Cut into 4 pieces with a bench scraper or knife and stack the pieces … then pat them or roll them to be ¾” thick again.
Do this again (a second time). This is called lamination ... creating layers of what will become flaky pastry. Don't get too rough with the patting/rolling as that will toughen the final texture of the biscuit. Less is more in this case.
Cut your biscuits: Cut into roughly 2” squares (or you can cut 'rounds' if that's your jam), put them on a baking sheet with either parchment or silicone liner. Cover with plastic wrap and chill 20 minutes in fridge or 10 minutes in freezer. This step shouldn't be skipped if using vegan butter.
Bake: Brush tops with either plant milk and/or melted vegan butter. Place the biscuits in the oven and bake for 12-15 minutes, or until golden brown on top. Cool on a wire rack.
The Perfect Finish
After your biscuits come out of the oven, let them cool for a few minutes—but not too long! The best time to enjoy a biscuit is when it’s still warm. Serve them as they are, or slather on some vegan butter, jam or (remember that I'm from the South - duh, the Collards in the photo below?) 'Hot Honey' ... honey with a splash of Tabasco, Frank's or your fav chili sauce, for a sweet treat. For an extra indulgent touch, brush the tops with melted vegan butter right after they’ve baked. This adds an enticing sheen and a burst of flavor. Surprisingly, these biscuits are still great the next day after a night in the bread box! And, even better, they can go into the freezer! Heck, a little love in the microwave and you've got a warm biscuit on the go.
Serving Suggestions
These versatile vegan buttermilk biscuits shine in various settings. Serve them plain or pair them with your favorite plant-based gravy for a comforting meal. They are also a great base for breakfast sandwiches filled with tofu scramble or avocado topped with tomatoes.
Final Thoughts
Making vegan buttermilk biscuits is simpler than you might think, and the outcome is worth every moment spent baking. These biscuits are flaky and tender, providing the comfort that can brighten your day. Whether you are a regular vegan chef or simply trying out plant-based cooking, this recipe can help you create something truly delightful.
So, rally your ingredients, roll up your sleeves, and dive into creating these delicious vegan buttermilk biscuits at home. The satisfaction you feel when sharing them will have you baking them repeatedly!
This recipe is adapted from The Elements of Baking - Making any recipe gluten-free, dairy-free, egg-free or vegan, by Katarina Cermelji. If you really want to take the deeper dive into baking vegan, I highly recommend this book. It'll make you the vegan/gluten-free/dairy-free baking maven of your tribe.
Make your own vegan 'buttermilk' - 2 versions
Version #1
180 grams/ 3/4 cup any plant-based milk
1 tablespoon apple cider vinegar or 4 teaspoons lemon juice
In a measuring cup, combine your plant-based milk with the vinegar or lemon juice. Whisk to combine and then let it sit for about 5-10 minutes. You will see the mixture thicken and curdle slightly, which indicates that your vegan buttermilk is ready to use.
Version #2
170 grams/ 1/2 cup unsweetened plain vegan yogurt
85 grams/ 1/4 cup plant milk (add more if needed to get the consistency/amount you need)
1-1/2 teaspoon apple cider vinegar
Combine as in the first version, and let it sit until it thickens slightly. This version will produce a 'buttermilk' that is closer in texture to non-vegan buttermilk.
Either version will keep in the fridge, in an airtight container, for up to 3 days.