These buttermilk biscuits are so buttery, and authentic to the southern version it’s crazy! These biscuit can be enjoyed buttered with sweet jams or alongside savory foods like vegan fried chicken and gravy.
It took me a long while to enjoy baking, and it took even longer to convince myself that I could maybe anything “bread-like” at home. But now that I have warmed up to the idea, I love making my own buns, biscuits and breads! It is a great way to ensure that your bread products are free of the pesky animal by-products that often sneak into our foods!
Damn they’re good! Oh and don’t forget, this pairs perfectly with some vegan southern fried chicken – enjoy!
- 2 cups all purpose white flour (organic & unbleached)
- 2 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp pink salt
- ½ cup vegan butter
- ¾ cup almond milk
- 1 tsp organic sugar
- 1 tsp apple cider vinegar
- Pre-heat the oven to 450 degrees.
- In a measuring cup or small bowl, mix milk and vinegar to make vegan buttermilk, and set aside. Allow to curdle.
- In a stand up mixer or large bowl, mix all dry ingredients until well combined.
- While mixing, slowly beat in the butter into the dry ingredients until you have a mealy, course mixture. Add the buttermilk mixture to the coarse dry ingredients and mix until dough begins to form.
- When well kneaded, form dough into a ball and refrigerate for 20.
- After 20 mins flour a countertop and knead dough until smooth.
- If the dough is too sticky, add more flour.
- Using a rolling-pin (or a wine bottle), roll out the dough to about ½ - 1inch thickness.
- Using a biscuit cutter or a round drinking glass, cut out your biscuits.
- Place your biscuit on an parchment paper-lined cookie sheet.
- Bake for 10 to 12 minutes.
- Serve warm with butter.