Feature Recipe| “Buttermilk” Biscuits
Take my word for it…. a quick description to tease your palette:
A golden, crispy exterior with a flaky interior, these vegan buttermilk biscuits are satisfying on their own, with a light spread of butter or paired with your favourite jam.
Why this recipe:
This is the plant-based version of a Canadian Living recipe I came across back in 2007 — it’s one of those tried and true recipes you revisit and never tire of. Love at first bite really. This past Christmas I made two batches of these biscuits while visiting my mom and stepdad (non-vegans) and they were devoured; in fact my mom asked me to share this recipe on Vegan Rhapsody when we returned home so she could make them on her own. It’s not an original recipe (which I normally post) but it’s too good not to share….after all this blog is about sharing all things plant-based (a shout to my Mom for her support during our family’s plant-based journey!)
A helping hand:
*There are many ways to make vegan buttermilk…over the years I’ve found you get best results using almond milk combined with lemon juice.
*Dust off your pizza stone for this recipe….for biscuits with a crispy, flaky exterior bake your biscuits directly on a pizza stone (preheat the stone).
Get inspired with these Vegan Rhapsody favourites:
Looking for plant-based breakfast or brunch ideas this Mother’s Day weekend? Check out these favourites:
2.5 cups all-purpose flour
2 Tbsp cane sugar
2.5 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup vegan butter, cold
1 cup soy milk
1 Tbsp lemon juice*
1/Whisk together soy milk and lemon juice; let stand for 5 mins. This will be your vegan buttermilk.
2/Preheat oven to 400F (For best results preheat pizza stone)
1/Add dry ingredients (flour, sugar and baking powder) to a large prep bowl; stir to combine.
2/Cut the cold butter into small cubes and add to dry ingredients. Using the tines of a fork “cut in” the butter (if you’re fancy use a pastry blender)
3/Add buttermilk. Using the tines of a fork stir the mixture until the dough is coarse/ragged. Avoid over-mixing!
4/Spoon a 1-inch mound of dough onto a cutting board/plate. Repeat until you have 10-12 mounds.
5/Transfer mounds to preheated pizza stone. Bake at 400F for 12-15 minutes or until edges are golden.
1/Pair these biscuits with your favourite jam and a side of fruit for a perfect breakfast side or afternoon snack. Clotted cream would be a nice addition too! (I’d appreciate any comments/sharing of suggested vegan clotted cream recipes!)
*Substitute with apple cider. Both work. My preference is lemon juice.
Adapted from Canadian Living Magazine (June 2007):