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Buttermilk Biscuits
[Vegan]

Author Bio

Vaishali Honawar is a former journalist and the blogger behind Holy Cow! Vegan where she veganizes popular Indian... Read More

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Buttermilk Biscuits [Vegan]

10-12

Dairy Free

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 wasn't a cookie at all but a... Read More

Ingredients You Need for Buttermilk Biscuits [Vegan]

Mix and set aside to curdle:

1 cup very cold soymilk or almond milk
1 teaspoon vinegar

Mix together:

1 cup all-purpose flour
1 cup whole-wheat pastry flour
2 1/2 teaspoon baking powder'
1/2 teaspoon baking soda
1/2 teaspoon salt

Add to this:

5 tablespoon trans fat-free vegetable shortening (like Crisco) or very cold vegan "butter" like Earth Balance, chopped into small cubes.

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How to Prepare Buttermilk Biscuits [Vegan]

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 tablespoon soy milk and 1 tablespoon 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 F oven 10-12 minutes.
Cool on a baking rack.

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