Vegan Buttermilk Biscuits

Recipe by
Total Time:
1 hour
Serves:10
Rated : 5 Stars
5
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Technique: Bake Recipe
Difficulty: Medium

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Rate This Recipe
5

Ingredients

  • 1 cup - very cold soyMilk or Almond Milk
  • 1 tsp - Vinegar
  • Mix together:
  • 1 cup - all-purpose flour
  • 1 cup - whole-wheat pastry flour
  • 2.5 tsp - baking powder
  • 1/2 tsp - baking soda
  • 5 tbsp trans-fat-free vegetable shortening (like Crisco) or very cold vegan Butter
  • 1/2 tsp - salt

How to Make Vegan Buttermilk 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, 2.5 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
  • Add to this 5 tbsp trans-fat-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 1/2-inch thickness. Use a round cookie cutter about 1.5 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.
  • Bake the biscuits in a preheated 450 C oven for 10-12 minutes.
  • Cool on a baking rack.
  • Recipe courtesy: Holy Cow Vegan