Let me start by saying that not every recipe writing goes as plan. This recipe today is one that I honestly struggled with because it was so simple but so complex at the same time. I wouldn’t be surprised if I upgrade this in the future but this quick and easy recipe is a base for a lot of my planned recipes in the future so I am excited to share.
I have had the desire to learn how to prepare and master buttermilk biscuits making for a long time, but little did I know the ingredients and preparation were so minimal. However, when it comes to transitioning to allergy-friendly and vegan recipes, not all ingredients are created equal hahaha.
The first time I wrote this recipe the biscuits came out like cornbread due to lack of liquid. The second time they came out tasting like grain due to the type of flour so I would have never guessed to undergo so many challenges with bread but I believe the 3rd time was a charm.
So here is my “current” vegan buttermilk biscuits recipe!
The ingredients you will need are:
- Gluten-free all-purpose flour
- Salt
- Sugar
- Baking Powder
- Baking Soda
- Cold Vegan Butter
- Vegan buttermilk
Equipment:
- Medium bowl
- Wisk
- Pastry Cutter or Fork
- Trigger Scoop
- Spatula
First, in a medium-size bowl lightly whisk your dry ingredients until combined.
Once dry ingredients are combined it is time to incorporate your cold butter into the bowl of dry ingredients. Take a pastry cutter, fork, or your hands to combine butter until sand or breadcrumb consistency.
Tip: you want to make sure that your butter is as cold as possible, this can be accomplished by measuring your butter and placing it into the freezer 10-15mins before preparing this recipe. I took butter freezing an extra step by slicing my butter and placing the slices back into the freezer for another 10mins.
Tip: make sure that you do not overwork your mixture when incorporating the butter.
Next, pour your vegan buttermilk into the dry butter mixture and mix using your spatula. The batter should form into a ball and will be a sticky consistency.
Tip: if the batter is crumbling add in a tbsp of buttermilk or milk until a sticky texture.
Once all ingredients are incorporated using your trigger spoon scoop batter and place onto a buttered cast iron or baking pan.
Tip: If you would like a different shape of biscuits take your batter on a floured surface and shape your batter into a rectangular shape and take a floured cookie or biscuit cutter to form your shapes.
Once biscuits are formed bake biscuits for 12-15mins at 450 degrees.
Vegan Buttermilk Biscuits
Equipment
- Medium Bowl
- Whisk
- Pastry Cutter or Fork
- Trigger Spoon
- Measuring spoons and cups
Ingredients
- 2 cups Gluten-free Flour Recommend All-purpose
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 tsp Granulated sugar
- ½ cup Vegan Butter Cold
- 1⅛ Cup Vegan Buttermilk *1 cup Dairy-free Milk + 1 tbsp Apple Cider Vinegar
Instructions
- In a bowl whisk dry ingredients together until combined (flour, baking powder, baking soda, salt, and sugar)
- Next, incorporate pieces of cold butter and combined using a pastry cutter or hands until a sand-like consistency (be sure not to overwork the mixture)
- With a spatula mix in the vegan buttermilk into dry butter mixture to form a sticky batter
- Pre-heat oven to 450°
- Once all ingredients are combined use a trigger spoon to form biscuits and place each biscuit onto a buttered cast iron skillet or baking sheet
- Place biscuits into oven to bake for 12-15mins until light golden brown
- After baking is complete remove biscuits from the oven and enjoy with butter and jam!
Pin this recipe on your Pinterest to save for later!
