Makes 12 biscuits
OMG, these vegan biscuits are as flaky & tasty as they are beautiful. They couldn’t be easier to make & both the plain and herbed versions of our biscuits have a real buttermilk flavor to them, which is unlike other vegan biscuits we tried. Making the perfect vegan biscuit is easy once you learn a few key steps and tips. We tell you what those things are in our video. Meanwhile, once you watch this video you will want to go make them for yourself. Serve our vegan buttermilk biscuits with butter & jam at tea time or breakfast. Or add a vegan sausage & gravy for a heartier delicious breakfast. Any way you eat them you will find yourself wanting seconds… we promise! Delicious & Easy.
Preheat oven to 450 degrees F (232 C)
Make vegan buttermilk by adding lemon juice to the soy milk. Set aside.
Shred cold butter on a grater. Set aside.
In a large bowl, whisk together dry ingredients: Flour, salt, soda & baking powder.
Make a well in middle & add soy buttermilk mixture & mix lightly until just combined.
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.
Turn flour mixture out onto a floured counter.
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.
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.
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.
Brush the top with some melted butter.
Place in oven and bake for 20 min. Check & turn them as needed.
ENJOY. Add the herbs.. they were so damn good you must try them! YUM.
If there are any left you can store them in an airtight container in the fridge.
