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Buttermilk Biscuits [Vegan]

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In India, and in many other parts of the world, a biscuit is the name for a cookie. Or a cookie's called a biscuit. You get my drift?

So when I first moved here, I was surprised to find out that a biscuit here wasn't a cookie at all but a flaky, sublime experience of layered deliciousness.

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.

Buttermilk Biscuits [Vegan]

This Recipe is :

Dairy FreeVegan

Serves

10-12

Ingredients

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 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 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.

Preparation

  1. 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.
  2. Now add the curdled soymilk-vinegar mixture and mix quickly until the dough comes together.
  3. Make a ball of the dough, cover with plastic wrap, and refrigerate for 15-30 minutes.
  4. 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.
  5. Place the biscuits on an ungreased cookie sheet.
  6. Reroll any leftover scraps of dough to cut more biscuits from it.
  7. 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.
  8. Bake the biscuits in a preheated 450-degree oven 10-12 minutes.
  9. Cool on a baking rack.

 

AUTHOR & RECIPE DETAILS


photo

Vaishali Honawar is a former journalist and the blogger behind Holy Cow! Vegan where she veganizes popular Indian recipes and dishes up food for thought. Vaishali was born in India and now lives in the Washington, D.C. area with her husband, two dogs, and two cats. She is a foster volunteer for the city’s animal shelter and she must be doing something right because one of her foster dogs, Freddie, adopted her for a good six years.


 

 



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7 comments on “Buttermilk Biscuits [Vegan]”

Click to add comment
Franca
2 Years Ago

Who knew that vegan baking was so easy? Thanks for the recipe I\'ll try it ASAP because I love biscuits :)


Reply
Audrey Rowland
3 Years Ago

I love biscuits! This one's definitely a keeper!


Reply
Deb Plowman
3 Years Ago

US -UK translations: Cookie - Biscuit Biscuit - Scone (kind of) Muffin - Cake English Muffin -Muffin ?? - Crumpet Flapjack - Pancake Granola Bar - Flapjack


Reply
Lura K Siglin Dennis
3 Years Ago

thanks how long does the nut milk and vinegar need to set before its curdled?


Reply
Norm Fleming
3 Years Ago

I got to have me some of them biscuts today


Reply
Christina Endress Lomonaco
3 Years Ago

Very helpful tip on how to make vegan buttermilk, will have to try this, thanks!


Reply
Scott Bryson
3 Years Ago

Here ya go Christina Endress Lomonaco


Reply
Linda Wark
3 Years Ago

Hi there, it would be very helpful if you could provide the calorie/nutrient content as this can be a determining factor in whether or not I make/serve to my family. Thanks!


Reply


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