Four-Ingredient Vegan Southern Buttermilk Biscuits
Nothing says “Southern cuisine” like good ol’ fashioned buttermilk biscuits. However, unless you’re an expert (aka, from the South), making these regional delights takes a little practice.
Ingredients · Servings 10
- ½ cup
- vegan milk
- 1 tablespoon apple cider vinegar
- 1 cup European-style
- vegan butter
- , frozen for 20 minutes
- 2 cups
- self-rising flour
Method
- Preheat oven to 475 degrees. Into a bowl, combine milk and vinegar to create vegan buttermilk, and let sit for 5 minutes.
- With a cheese grater, grate frozen butter. Into another bowl, pour flour and butter and mix with hands until mixture resembles coarse meal. Place mixture into refrigerator for 10 minutes.
- To the dry mixture, add buttermilk and stir 15 times. If mixture appears dry, add more buttermilk (the dough should be should be moist). Onto a floured board, turn dough, and gently pat into a rectangle shape approximately ½-inch thick. Fold dough four times, and gently press down to a 1-inch thick rectangle.
- Using a round cutter, shape dough into circles. Onto a cookie sheet, place biscuits so they just barely touch. Bake approximately 12 minutes. Remove biscuits from oven, brush with melted vegan butter, and serve.
What you need:
- ½ cup vegan milk
- 1 tablespoon apple cider vinegar
- 1 cup European-style vegan butter, frozen for
- 20 minutes
- 2 cups self-rising flour
