Vegan buttermilk Southern Style Biscuits |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is an incredibly simple recipe for Buttermilk Southern style biscuits, minus the dairy and cholesterol! I adapted this recipe from a traditional biscuit recipe and these take only a few minutes to make and use incredibly simple ingredients. Eat them with butter and preserves, or even vegan gravy! P.S. - I've made these for non-vegans and they didn't even know that these were vegan. Ingredients:
2 cups unbleached all-purpose flour |
1 tablespoon baking powder |
3/4 teaspoon salt |
1/2 cup earth balance whipped spread |
1 1/2 teaspoons lemon juice |
3/4 cup unsweetened soymilk |
chives (optional) |
Directions:
1. Preheat oven to 375.
2. Use your mixer, or use a large-ish mixing bowl. Add dry ingredients and mix together with a fork so ingredients are combined thoroughly.
3. Then add the Earth Balance and cut into the dry mixture with two knives scissoring against another (or use mixer). The consistency should be lumpy/flaky and E.B. should be about pea-size, as it is important to keep it mealy/flaky for flakier biscuits.
4. Next measure the soymilk and add the lemon juice to it, allowing it to sit for a few minutes (the lemon juice sours the soymilk giving it a buttermilk like taste).
5. Add the soymilk mixture and mix thoroughly (until combined) but do not over mix (occasionally I have to add a few extra tblsp. of soy milk, if the dough isn't completely incorporated at bottom of mixer). The dough texture should be able to be handled and formed easily, without losing shape (a bit tacky is okay but not sticky). Flour a board and gently roll dough into a log, cut into 7-8 generous slices, place on sheet (with the cut sides on the side and the top on the top) and bake until golden (15 minutes approximately).
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