Vegan Buttermilk Biscuits
These tall, ultra flaky, and buttery biscuits are easy to make and even easier to eat - you’d never guess they were dairy-free.
Before you suggest there’s no way vegan biscuits can taste just as good, these are in fact legit amazing, savory biscuit perfection.
This recipe is easy to make in 30 minutes, does not require yeast, and has so many layers it’s a perfect addition for the holidays.
Here are few commandments of biscuit making to guarantee success:
1. The key to perfectly flaky biscuits is cold butter! Before getting started, I highly recommend chilling your milk and sticking your butter and mixing bowl in the freezer for a few minutes before use.
2. Over-mixing the dough will result in tough biscuits. In other words, work fast, don’t over-handle, and never use a rolling pin.
3. Brush the tops with butter to achieve that crusty, golden top.
1 cup oat milk or unsweetened dairy free milk
1 tablespoon apple cider vinegar
1 tablespoon Apple Cider Vinaigrette
2 1/2 cups all purpose flour, plus more as needed
2 tablespoons baking powder
2 teaspoons granulated sugar
1 teaspoon salt
1/2 cup (8 tbs) cold vegan butter
Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
Measure 1/2 cup (8 tbs) vegan butter, cut into small pieces and place in the freezer for 5 minutes. You want the butter to be very cold for flaky, tall biscuits.
In a glass measuring cup, combine the dairy-free milk, apple cider vinegar, and Apple Cider Vinaigrette. Set aside to curdle. This is your vegan buttermilk.
Add the flour, baking powder, sugar and salt to a large mixing bowl.
Add the vegan butter pieces to the dry and either cut into the dry ingredients using a pastry cutter until coarse crumbs form.
Pour the vegan buttermilk into the bowl with the rest of the ingredients, saving a little bit for brushing on the tops (about 2 tablespoons). Gently stir until almost combined, but do not over mix. It will not be a clean ball of dough at this point, and it will be quite moist and sticky.
Scoop the dough onto a lightly floured surface and gently work it together with your hands, shaping it into a rectangle. Flour your hands to prevent sticking, and sprinkle a little flour on the dough if it's very sticky. Just do not add too much, or the biscuits will be dry.
Gently flatten the dough into a rectangle, then fold one side into the center, then the other side. Turn the dough a half turn, and flatten again into a rectangle shape. Repeat the process two more times. This is what makes all those wonderful layers!
On the last folding, gently flatten the dough until it's about 1 inch thick. Cut into circles using a biscuit cutter, and do not twist the cutters. Try to get as many biscuits the first time. Re roll any scraps until you have 10-12 biscuits.
Arrange them so they are touching on the pan, this helps them bake up tall. Brush the tops with the remaining buttermilk and bake for 15-20 minutes, or until golden brown on top and tall.