OMG! Let me say that these are one of the best things I make. Hands down. They are literally perfect and I can’t stop eating them which is why I make small batches!
I started making biscuits because during my Rouxbe.com Vegan Desserts course I had to make biscuits but I didn’t like that recipe. So I googled around and found an oldie but goodie from Cook’s Country that I veganized with a lot of success. The flavor is perfectly biscuity and delicious. The texture is perfectly flaky and crumbly.
Funny, I recently got the new America’s Test Kitchen Vegan for Everybody cookbook (same people as Cook’s Country) which veganized the same recipe I veganized (ha, anyone can veganize anything!) I am not crazy about that one because they use coconut milk and lemon juice to make the buttermilk. I am not a fan of using coconut milk in baking. I much prefer homemade plant milk, in this case cashew milk. And I like to use apple cider vinegar to curdle the milk. Lemon juice works just fine too.
Makes 6 biscuits
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegan buttermilk (1/2 tablespoon apple cider vinegar + 1/2 cup plant milk (I prefer homemade cashew milk))
6 tablespoons sunflower oil
Preheat the oven to 475. Line a baking sheet with parchment paper. Double it up on top of another baking sheet to be sure the bottoms don’t burn.
Make the buttermilk by adding the vinegar into the plant milk. Let sit for 5 minutes.
Whisk the flour, baking powder, baking soda, sugar and salt together.
Whisk the oil into the buttermilk. Pour into the flour mixture and mix well until a nice ball of dough forms.
Using a 1/4 cup (4 tablespoon) ice cream scooper and drop scoops of batter about one inch apart on the baking sheet.
Bake until the tops are starting to turn golden brown, 12 to 14 minutes.
We usually can’t wait to eat these but it is a good idea to wait a few minutes for them to cool. Enjoy with homemade butter and jam!