Buttermilk Biscuits

Nut-free option

These biscuits are light, fluffy and buttery. For this recipe, you’ll make a vegan buttermilk using soy milk and vinegar. To ensure flaky and perfect biscuits every time, keep the buttermilk and butter cold until you use them and make sure not to overwork the dough. Serve these in the morning smothered with jam or at dinner paired with Corn Chowder.

PREP TIME: 25 minutes

COOK TIME: 16 to 20 minutes

YIELD: 6 biscuits

INGREDIENTS:

For the Biscuits

• ¾ cup (180 ml) plain, unsweetened soy milk
• 2 tsp (10 ml) apple cider vinegar, white vinegar, or lemon juice
• 6 tbsp (¾ stick [84 g]) vegan butter (nut-free if needed)
• 2 cups (250 g) all-purpose flour (spooned and leveled or weighed)
• 1 tbsp (12 g) granulated sugar
• 2 tsp (9 g) baking powder
• ¼ tsp baking soda
• ½ tsp salt

For the Topping

• 2 tbsp (28 g) vegan butter, melted (nut-free if needed)

INSTRUCTIONS:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set it aside.
2. In a small bowl, whisk together the soy milk and vinegar. Place this mixture in the fridge to curdle for later use.
3. Place the ¾ stick (84 g) of vegan butter in the freezer to get cold for later use.
4. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
5. Use a cheese grater to shred the cold vegan butter directly into the flour mixture.
6. Stir the shredded butter into the flour mixture until well mixed.
7. Add the cold soy milk and vinegar mixture to the bowl and mix until fully incorporated.
8. Transfer the dough to a floured surface and work in a bit more flour until it’s workable.
9. Using your hands, press the dough into a rectangle that is about 1 inch (2.5 cm) thick.
10. Fold the dough in half widthwise and press it back into a rectangle. Repeat this process four times, creating layers of dough.
11. Finally, press the dough into a rectangle that is ¾ to 1 inch (2 to 2.5 cm) thick.
12. Use a biscuit cutter that is 2¾ to 3 inches (7 to 7.5 cm) in diameter to cut out six circles. When cutting, make sure to cut straight down without wiggling the cutter.
13. Place the cut-out biscuit circles on the prepared baking sheet.
14. Bake for 16 to 20 minutes or until the biscuits are golden brown.
15. Once the biscuits are done, brush the melted vegan butter on top of them.

TIPS:

1. Cold Ingredients: Make sure the vegan butter and soy milk are very cold. Keeping them cold helps create flaky layers in the biscuits.
2. Don’t Overwork the Dough: When incorporating the butter and mixing the dough, be gentle and don’t overwork it. Overworking can result in tough biscuits.
3. Curdled Soy Milk: Allowing the soy milk and vinegar mixture to curdle in the fridge adds to the tenderness of the biscuits.
4. Proper Biscuit Cutting: When cutting out the biscuit circles, use a sharp biscuit cutter, and press it straight down without twisting. Twisting the cutter can seal the edges and inhibit rising.
5. Layering the Dough: Folding and layering the dough as instructed creates flaky layers in the biscuits, so follow these steps carefully.
6. Baking Time: Keep an eye on the biscuits while they bake. They should be golden brown on top when done.
7. Melted Butter Topping: Brushing melted butter on the baked biscuits right out of the oven adds flavor and a lovely golden finish.