“Buttermilk” biscuits (vegan)

July 23, 2011 § Leave a comment

So these were made out of necessity: my cupboards were bare, I’m not eating dairy, I was starving for breakfast, and I didn’t want to venture outside before 9:00 on a Saturday.  So there was much scrounging around in the pantry.  Whenever you think you’re completely out of food, you’re not: baking supplies to the rescue!

These biscuits were really yummy, despite all the non-dairy substitutions (no, Misters Simone-Finstrom, it’s not that my standards have dropped).  Here is the recipe I used, heavily adapted from several sources.  It makes 6 large biscuits.  The fact that there are only 4 in my photo has nothing to do with what I had for breakfast.

Ingredients (makes 6)

(make the ‘buttermilk’ first, when you turn the oven on, so it has time to curdle)

  • 1 c.  all-purpose flour
  • 1/2 c. whole wheat flour
  • 1.5 T sugar
  • 1.5 t. baking powder
  • 1/4 t. salt
  • 1/4 t. baking soda
  • 1/4 c. cold butter substitute, cut up into small pieces
  • 3/4 c. soy milk + 1/2 T. lemon juice and let sit for at least 5 minutes (to curdle it and make ‘buttermilk’ – you need the acid from the lemon to activate the baking soda, I think)
1.  Heat the oven to 425 F.
2. Mix the dry stuff (flours, baking soda, baking powder, salt, sugar).
3. Dump in the cut up vegetable spread (butter imitation) and mix together with your fingers until it is distributed evenly and in small pieces (hard to describe, fortunately we all know what I’m talking about).
4.  Dump in the soy milk/lemon juice and stir the batter gently a few times until combined.  It’s really wet.  Like, “did I do something wrong, it’s so wet?” kind of wet.  Don’t fret.
5.  Plop the batter onto a paper-lined baking sheet.  It makes 6 good-sized biscuits.
6.  Bake for 12-15 minutes (my guess is you’ll need closer to 15) until edges are golden brown.
ENJOY warm with ‘butter’ and honey!  Yum!



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