Autumn is coming and there is no better way to warm up than with some hot and fresh vegan buttermilk biscuits.
This easy recipe is bound to make Sunday morning (or any morning) a hit in the house, be it a solo bake, a bake for that special someone, or one for the whole family. This recipe is set up for eight 2-inch diameter biscuits and it divides evenly. Go down 1/4 and you’ll have two perfect biscuits. Or make a whole batch and freeze the cut dough so you can quickly serve them up at a later time; just add 3-4 minutes to the baking time.
Plan ahead: Place your flour and baking powder in the refrigerator and place your margarine in the freezer. This step will help ensure for the fluffiest possible biscuits.
NOTE: Read the entire recipe before beginning.
APPROXIMATELY 30 minutes total
1 cup of cold soy milk or other thick non-dairy milk
1 tablespoon of lemon juice (you can also use apple cider vinegar) for curdling the milk
2 cups of flour, preferably organic and I have had great results with King Arthur Organic Artisan All Purpose Flour
1 tablespoon of baking powder
1 teaspoon sugar
1 teaspoon of salt
1 stick (5 tablespoons) of frozen margarine such as Earth Balance
- Pre-heat oven to 400° F.
- Mix the tablespoon of lemon juice into the soy milk to make the vegan buttermilk. Place in the refrigerator and let curdle for about 10 minutes.
- While the milk is curdling, mix the dry ingredients (flour, baking powder, sugar, and salt) in a large bowl.
- Use a Cheese Grater (the irony is not lost on me), if you have one, to quickly grate the margarine into the dry ingredients. If you do not have a grater, use a sharp knife to cut up the margarine into small chunks, quickly. You do not want to warm up the margarine with your hands.
- Use a pastry cutter to mix the margarine into the dry ingredients until the dough looks like cornmeal. If you do not have a pastry cutter, you can use two table knives between your fingers Wolverine-style or place the ingredients into a food processor. If you go the food processor route, make sure to pulse until combined into a cornmeal texture; you don’t want the margarine to melt or for the mixture to become a paste.
- Make a crater in the middle of the flour mixture and pour the curdled soy milk into it. Using a large spoon, preferably a wooden spoon, mix the dough until all of the dry mixture has been incorporated. If too dry, add a tablespoon of soy milk until a slightly sticky dough has formed. If the dough is uncontrollably sticky and wet, add dashes of flour until workable. Try not to touch the dough too much. Body temperature will warm it up decreasing the rise.
- On a floured surface, lightly roll out the dough. If you do not have a rolling-pin, try using a wine bottle.
- After one roll, fold over and lightly roll out again. Repeat 4 times for a total of 5 fold and rolls.
- If you have a cookie cutter, press in and lift. Do not twist. Place the raw biscuits touching each other on a cookie sheet lined with parchment. Continue until all of the dough has been used. Incorporate the scraps and use those too. You can use a knife to create square biscuits that taste just as good and may save some dough scraps.
- Brush the tops with soy milk and place into the oven for 12 minutes.
- After 12 minutes, use a toothpick to check if the biscuit has cooked thoroughly. If some dough sticks to the toothpick, cook for 3 more minutes. I would not recommend baking over 15 minutes in a working oven.
If you are in a hurry, once you have completed mixing the dough, use a big spoon to create drop biscuits. Also known as Cat’s Head Biscuits (pictured below). You just scoop and drop onto the parchment. Pick up with step 10 and there you have it! Top with anything! You know the drill; fakin’ bacon, chicken fried tofu, Gardein breakfast sausage patties, Chao cheese, jam, and margarine. Mmmmmm!