- 2 ½ cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons vegan butter, I use Earth Balance
- 1 cup soy milk, plus more for brushing
- 1 teaspoon apple cider vinegar
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
In a larger bowl combine flour, baking powder, baking soda, and salt. Add the butter in small cubes and mix it in with the dough using your fingers until small pea-sized pieces have formed. Set aside.
In a small bowl whisk together the soy milk and the apple cider vinegar. Let it curdle for 5 minutes to make vegan buttermilk.
Create a well in the center of the dry ingredients and pour in the buttermilk. Stir it together with a wooden spoon.
Once the dough comes together, turn it onto a floured surface and roll out to about ¾ inch thick. With a 4" circle cutter cut out biscuits and place them on the prepared baking sheet. Brush tops with extra soy milk and bake them for 12-15 minutes, until lightly golden brown.
Serving and Storing – Buttermilk biscuits make a great addition to any vegan breakfast, lunch, or dinner. Try them with vegan country gravy, vegan butter, or your favorite jam. Store these in an airtight container in a cool, dry area. Make sure you let them cool completely before placing them in a container to avoid condensation. You should eat them within 1 to 2 days of making them.
Frequently Asked Questions
- Make sure you start preheating the oven as soon as you get started. These biscuits need to go into the oven hot so that they properly rise.
- Give the apple cider vinegar time to curdle the soy milk. This will usually take about 5 minutes.
- Don’t overcook the biscuits. They will become hard, burn, or become crumbly. Cook them just until they start to have a golden-brown color.
- What if I roll my biscuits out too flat? If you make the biscuits ½ inch thick, you can still bake them, just reduce the cook time slightly. They won’t be as thick when they finish baking if they are too thin.
- What should I do with the scraps? You can form scraps into a ball and roll them out again to cut more biscuits. Be sure not to knead the dough when you form a ball, this can toughen the texture of the biscuits once they cook.
Calories: 132kcal | Carbohydrates: 21g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 184mg | Potassium: 157mg | Fiber: 1g | Sugar: 1g | Vitamin A: 256IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg