Y’all, get ready to experience the flaky, buttery and downright deliciousness of southern style biscuits with a vegan twist! Yes, you heard that right – this recipe is for vegan buttermilk southern-style biscuits that are just as good (if not better) than the original. As a chef who specializes in Southern cuisine, I know how important it is to savor every bite of these iconic biscuits. But as a vegan, I want to make sure that everyone can enjoy this classic dish without sacrificing their values. That’s why I’m sharing my best-kept secrets for making vegan biscuits that will rival any non-vegan version out there.
Now, you may be thinking – can a biscuit really be fluffy and flaky without butter and buttermilk? The answer is yes, and let me tell you why. By using unsweetened soy milk and lemon juice or apple cider vinegar as a substitute for buttermilk, we can create the beloved tangy flavor and tender texture without any animal products. And trust me when I say that these vegan biscuits are just as tall, ultra-flakey, buttery and with many layers just like the original ones.
Not only is this recipe easy to make in just 30 minutes with simple pantry staples like flour, baking powder, salt and vegan butter, but it’s also incredibly versatile. You can change up the recipe by adding chives or serving with gravy for a true southern feast. Plus, these biscuits are perfectly crispy on the outside and pillowy soft on the inside – making them the perfect addition to breakfast, brunch or dinner.
So whether you’re an experienced baker looking for a new challenge or a beginner trying something new in the kitchen – this vegan buttermilk southern-style biscuit recipe is sure to become your favorite! Trust me when I say that you won’t even miss the dairy-filled version once you’ve tried these flaky and fluffy biscuits. Let’s get started!
Why You’ll Love This Recipe
Folks, listen up! If you’re a fan of Southern-style biscuits but on a vegan diet, I’ve got something that will knock your socks off! These fluffy vegan “buttermilk” Southern Style Biscuits are sure to satisfy your cravings for that classic buttery and flaky taste without compromising your lifestyle.
Why you’ll love this recipe? Well, let me tell you. First of all, every bite is bursting with savory flavors that make these biscuits irresistible. From the almond milk-based vegan buttermilk to the combination of unbleached all-purpose flour, baking powder, and salt, you’ll have a buttery vegan biscuit experience like no other!
But wait! There’s more! These biscuits are easy to make – in just 30 minutes – meaning that they’re perfect for any occasion, from breakfast to brunch or even as a mouth-watering side dish. Plus, they’re tall and ultra flakey – with many layers easy to make – making each serving pure pleasure.
For those with dietary restrictions, this recipe’s got your back covered. It’s gluten-free and healthy. And if you’re looking for a gravy recipe or a three-ingredient biscuit, these homemade biscuits and gravy go surprisingly well together because these biscuits soak up the gravy like nobody’s business.
With easy-to-follow steps, useful tips for perfect results, and handy substitutions for variations, it’s the best vegan also southern-style biscuit out there! You won’t find another vegan buttermilk biscuit recipe that produces such moist and flaky buttery deliciousness quite like this one.
In short, this delicious biscuit recipe is perfect for those of us who want to enjoy Southern-style biscuits in a more fulfilling way. So why not give it a try today? Trust me; your taste buds will thank you!
Let’s take a closer look at what you’ll need to make these flaky and buttery Vegan “Buttermilk” Southern-Style Biscuits. Don’t worry, the ingredient list is short and simple! You will need:
- Unsweetened soymilk: 1 cup for making vegan buttermilk.
- Lemon juice: 1 tablespoon for combining it with soymilk to make vegan buttermilk.
- Unbleached all-purpose flour: 2 cups for making dough.
- Baking powder: 1 tablespoon for leavening agents in the dough.
- Salt: 1 teaspoon to add some flavor.
- Vegan butter: ½ cup for mimicking the richness of traditional buttery biscuits.
- Apple cider vinegar: 1 tablespoon for flakier vegan biscuits.
– Chives or other herbs: Add for more taste variety.
– Almond milk or other plant-based milk: Can be used instead of soymilk for vegan buttermilk.
That’s it! Simple isn’t it? Next, let’s dive into how to make these easy-to-make vegan southern-style biscuits.
The Recipe How-To
Now, let’s dive into the exciting part, the recipe how-to for these vegan buttermilk southern style biscuits. This recipe is easy to make, and you only need a few ingredients. Here are the step-by-step instructions:
- 1 cup of unsweetened soymilk or almond milk
- 1 tbsp of lemon juice or apple cider vinegar
- 2 cups of unbleached all-purpose flour
- 1 tbsp of baking powder
- ½ tsp of baking soda
- 1 tsp of salt
- 6 tbsp of vegan butter (cold), grated
Step 1 : Preheat the oven to 425 degrees F.
Step 2 : Combine the vegan milk and lemon juice/apple cider vinegar in a small bowl to create your vegan “buttermilk.” Stir well and set aside.
Step 3 : In another bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt. Mix until evenly combined.
Step 4 : Add grated vegan butter to the dry ingredients mixture. Use a fork, pastry cutter or your hands to mix until you get a crumbly texture.
Step 5 : Pour in the vegan “buttermilk” into the dry ingredients mixture. Mix with a spatula or wooden spoon until just combined.
Step 6 : Transfer your biscuit dough onto floured surface – working quickly and gently kneading dough about four times until it comes together.
Step 7 : Roll out your dough into an inch thickness. Fold it in half once and then roll it out again into one inch thickness. Repeat this step several times until you have layers that are flaky & buttery with many easy-to-separate layers!
Step 8 : Now using a biscuit cutter or upside down narrow cup, with a sharp edge, cut your biscuits according to your desired size.
Step 9 : Place the biscuits on a baking sheet lined with parchment paper, brush the tops with some vegan butter, and bake for 15-20 minutes. You will know they are done when they turn golden brown!
Step 10 : Let them cool down a bit before you use them as you wish – maybe with some gravy or just plain!
With these step-by-step instructions, you have learned how to make tall, fluffy and perfectly flaky vegan buttermilk southern style biscuits in just 30 minutes!
Substitutions and Variations
Are you looking to switch up the flavors and make this vegan buttermilk Southern style biscuit recipe truly your own? There are plenty of substitutions and variations that you can try to tailor the recipe to your taste preferences. Here are some ideas:
– Flour: Unbleached all-purpose flour is traditionally used in Southern style biscuits, but you can easily swap it out for a gluten-free flour blend for those who are gluten intolerant.
– Vegan butter: If you don’t have vegan butter or margarine on hand, you can substitute it with coconut oil or vegetable oil. Just keep in mind the flavor profile may change slightly.
– Vegan milk alternative: Although we recommend unsweetened soymilk, you can switch it out with almond milk or other plant-based milk alternatives like rice or oat milk.
– Apple cider vinegar: In place of apple cider vinegar, you can also use lemon juice or any other type of acid that is readily available in your pantry – like white vinegar, for example.
– Chives: While chives add a nice pop of color and flavor to the biscuits, don’t be afraid to experiment with different herbs and spices like rosemary, thyme or paprika.
Experimenting with different combinations of ingredients will help you determine what works best for you based on your dietary restrictions and personal preferences. Give each variation a try and discover which combination tickles your tastebuds.
Serving and Pairing
Once your vegan southern-style biscuits are out of the oven and still warm, you’ll want to pair them with your favorite toppings for a satisfying meal any time of day. I personally like to slather them with vegan butter or even jam for a sweet treat. For a hearty breakfast, top these fluffy, flaky biscuits with vegan sausage gravy for an indulgent twist on the classic southern-style dish.
You can also add chives to the batter for a fresh and savory flavor that pairs well with vegan scrambled eggs or tofu scramble. Serve these biscuits as a side dish to any meal, such as a vegan chili or stew, with just enough flakiness and buttery goodness to complement any hearty dish.
These biscuits are very versatile and can be paired with almost anything you like – from sweet spreads like honey and maple syrup, to savory options like vegan mushroom gravy or roasted vegetables. These pairings make this recipe one of the most flexible and easy homemade biscuit recipes out there.
Best of all, these vegan biscuits are perfect for those who have gluten sensitivities or allergies since the recipe does not include wheat flour. Whether enjoyed alone as an afternoon snack or served alongside your favorite vegan dishes, these southern-style vegan buttermilk biscuits will certainly satisfy your appetite for flavor!
Make-Ahead, Storing and Reheating
Once you have made these delectable Southern-style vegan biscuits, you may find yourself wanting to savor them for days to come. Luckily, this recipe allows for make-ahead preparation, so you can enjoy these fluffy, flaky biscuits anytime. You can make the dough ahead of time and store it in the refrigerator for up to two days before baking.
To make the biscuit dough ahead of time, simply follow the recipe as written up to the point where you would cut out the biscuits. Instead of cutting and baking them right away, it’s best to refrigerate the dough. When ready to bake, let the dough sit out for about 10 minutes before resuming with the recipe’s remaining steps.
Storing leftover biscuits is also a breeze. Wait for your Southern-style vegan biscuits to cool to room temperature before placing them in an airtight container. These biscuits can be stored at room temperature for up to two days or in the refrigerator for up to four days.
Reheating the saved biscuits is just as easy. Preheat your oven to 350°F (175°C) then wrap each biscuit in aluminum foil and bake for 5-10 minutes or until heated through. Alternatively, microwave on high for 1-2 minutes until warm.
Although they taste best fresh from the oven, these vegan buttermilk Southern-style biscuits remain delicious after reheating. So don’t hesitate to save some for later!
Tips for Perfect Results
When it comes to making southern-style biscuits, achieving the perfect balance of flaky layers and buttery goodness is crucial. As a chef specializing in southern cuisine, I have some tips and tricks up my sleeve to help you achieve biscuit perfection every time. Here are my top tips for getting the best results from my vegan “buttermilk” southern style biscuits recipe.
Tip #1: Use cold vegan butter
To achieve ultra-flakey and buttery biscuits, it’s essential to use cold vegan butter in your dough. Make sure your butter is chilled before using it and cut it into small cubes to incorporate into your dry ingredients.
Tip #2: Handle the dough gently
When mixing and shaping the dough, handle it as little as possible. Overworking the dough can result in tough biscuits that don’t rise properly. Use a light touch when incorporating the wet ingredients and pat the dough out gently before cutting.
Tip #3: Don’t twist the biscuit cutter
When cutting your biscuits, make sure you press straight down with your biscuit cutter instead of twisting it. Twisting can cause the edges to seal up and prevent them from rising properly in the oven.
Tip #4: Use a hot oven
Preheat your oven to 425 degrees Fahrenheit before placing your biscuits inside. A hot oven ensures that your biscuits will cook evenly and rise tall and fluffy.
Tip #5: Let the biscuits rest
After cutting your biscuits, let them rest on the baking sheet for a few minutes before putting them in the oven. This allows the baking powder to work its magic and helps the biscuits rise even more.
By following these tips, you’ll be well on your way to making perfect vegan “buttermilk” southern style biscuits every time. So get your apron on and start baking!
In conclusion, these vegan “buttermilk” Southern style biscuits are a must-try for anyone who loves the classic taste of southern style biscuits but wants to enjoy them in a cruelty-free and vegan manner. The recipe is easy to make and requires only a few simple ingredients that can be easily found in your pantry or at your local grocery store.
Moreover, these biscuits are ultra flakey and buttery with many layers, making them perfect to pair with gravy or enjoy on their own. They can be served for breakfast, lunch, dinner or as a snack, making them a versatile addition to any meal.
If you love healthy recipes and vegan desserts, then this biscuit recipe is definitely worth giving a try. They are also gluten-free, making them suitable for people with gluten intolerance.
In conclusion, whether you’re vegan or not, these vegan “buttermilk” southern style biscuits are sure to impress you with their delicious taste and fluffy texture. So preheat your oven to 425 degrees F, grab the ingredients from your pantry, and get ready to enjoy the best vegan biscuits you’ve ever had!
Vegan “buttermilk” Southern Style Biscuits Recipe
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 cup Earth Balance whipped spread
- 1 1/2 teaspoons lemon juice
- 3/4 cup unsweetened soymilk
- chives (optional)
- Preheat oven to 375.
- Use your mixer, or use a large-ish mixing bowl. Add dry ingredients and mix together with a fork so ingredients are combined thoroughly.
- Then add the Earth Balance and cut into the dry mixture with two knives scissoring against another (or use mixer). The consistency should be lumpy/flaky and E.B. should be about pea-size, as it is important to keep it mealy/flaky for flakier biscuits.
- Next measure the soymilk and add the lemon juice to it, allowing it to sit for a few minutes (the lemon juice sours the soymilk giving it a buttermilk like taste).
- Add the soymilk mixture and mix thoroughly (until combined) but do not over mix (occasionally I have to add a few extra tblsp. of soy milk, if the dough isn't completely incorporated at bottom of mixer). The dough texture should be able to be handled and formed easily, without losing shape (a bit tacky is okay but not sticky). Flour a board and gently roll dough into a log, cut into 7-8 generous slices, place on sheet (with the cut sides on the side and the top on the top) and bake until golden (15 minutes approximately).
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