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Best Ever Vegan Buttermilk Biscuits

Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 mins

OMG, these vegan biscuits are as flaky & tasty as they are beautiful.

INGREDIENTS
 3 cups Unbleached All Purpose FLOUR
 1 ½ cups SOY MILK or any non dairy milk
 1 ½ tbsp LEMON JUICE
 6 tbsp Vegan BUTTER - We used Miyoko’s
 2 tbsp (heaping spoons) BAKING POWDER
 ¾ tsp BAKING SODA
 1 tsp SALT
DIRECTIONS
1

Preheat oven to 450 degrees F (232 C)

2

Make vegan buttermilk by adding lemon juice to the soy milk. Set aside.

3

Shred cold butter on a grater. Set aside.

4

In a large bowl, whisk together dry ingredients: Flour, salt, soda & baking powder.

5

Make a well in middle & add soy buttermilk mixture & mix lightly until just combined.

6

Add shredded butter & lightly combine. Don’t over mix because you want to keep pieces of butter in the dough to help it be a flaky biscuit.

7

Turn flour mixture out onto a floured counter.

8

Press into a square. Add herbs if desired. Fold over and press into a square again. Do this 5-6 times as this helps get layers into the final biscuits. Add more flour as needed.

9

Press out the final square to about 1 inch thick. Use a biscuit cutter or small mason jar lid to cut out biscuits. Gather up scraps & roll out & cut till all dough is used.

10

Line up biscuits up on a baking sheet. Be sure they are close to each other & the edges are touching. This helps them rise. Push your thumb into the middle to make a slight indentation to make them rise without a dome shape.

11

Brush the top with some melted butter.

12

Place in oven and bake for 20 min. Check & turn them as needed.

13

ENJOY. Add the herbs.. they were so damn good you must try them! YUM.

14

If there are any left you can store them in an airtight container in the fridge.