Treat yourself to these delicious vegan, buttermilk biscuits.  Although not the quickest recipe to whip up, it’s more than worth the wait.  Be prepared to feel your mouth with goodness through the fluffiness of every bite.

 

Ingredients

8 tablespoons vegan butter, cold

About 1 cup cold So Delicious Organic Almond Milk with Cashew

1 tablespoon apple cider vinegar

2 1/2 cups all-purpose flour

2 tablespoons baking powder 

2 teaspoons granulated sugar

1 1/8 teaspoon salt

1/2 teaspoon baking soda

 

Instructions

Remove your vegan butter from the refrigerator. Using a sharp knife, cut the butter into small cubes. Place the butter in a freezer-safe container and set it into the freezer to chill.

In a large liquid measuring cup, add in the apple cider vinegar. Then, add in the almond milk until it reaches the 1 cup line. Mix together and allow this to sit to form vegan buttermilk. Place the almond milk as well as a large mixing bowl in the freezer and allow these to chill for 10 minutes. If needed, you can transfer the buttermilk to a large cup before placing it into the freezer to prevent spilling.

Remove the bowl from the freezer and add in the flour,  baking powder, granulated sugar, salt and baking soda. Mix together until well combined. 

In a food processor and add 3/4 of the flour mixture in. Remove the butter cubes from the freezer and add them in as well. Run the food processor on high for about 30 seconds to break down the butter and create a breadcrumb-like texture. You can also cut the butter in using a fork or a pastry blender. Simply add the butter into the flour mixture and use one of the two to “cut” the butter into the dry ingredients and create a breadcrumb-like mixture. Add the contents of the food processor back into the mixing bowl that has the remaining 1/4th of the flour mixture.

Remove 2 tablespoons of the vegan buttermilk and set it aside in the refrigerator. Then, using a spatula, create a well in the middle of the flour mixture, add in the remaining buttermilk and then quickly and gently mix everything together, just until incorporated. Remember that this dough does not need to represent a bread dough. It is going to be crumbly. 

Lightly flour a clean work surface and pour the dough onto it. Place the dough on a lightly floured work surface. Using your hands, pat the dough into a rough rectangle about 3/4″ thick. Fold the dough into thirds and then using a rolling pin (preferred) or your hands, gently roll the dough into another 3/4″ thick rectangle and fold it into thirds again. Lastly, roll the dough out until it is 1-inch thick. 

Using a 2 3/8″ biscuit cutter or mouth of a mason jar, closely cut the dough into circles. Be sure to only press and NOT TWIST. 

Place the biscuits about 1/2-inch apart on the baking sheet and place that into the freezer for 10 minutes more. You can reform the scraps into more dough and cut those out as well, but we only recommend doing it once as the more you work the dough, the faster the butter will melt and the least desirable the outcome will be. 

Preheat the oven to 430°F.

Place the baking sheet with the biscuits into the freezer for 10 minutes. This chill will help the biscuits keep their  shape as they are baking. 

Remove the biscuits from the freezer, brush them with the reserved buttermilk mixture, and place them into the oven for about 16 to 21 minutes, or until fluffy and golden.

Remove them from the oven and serve warm with vegan butter and apple butter. If you’d like, you can even brush the biscuits fresh out of the oven with some warm vegan butter for an extra touch.

You can store any leftover biscuit at room temperature in an airtight container for several days, although they are best when fresh.