🧈 Vegan Buttermilk Biscuits

🕒 Prep Time: 10–15 mins

🕒 Bake Time: 12–15 mins
🍽️ Makes: 8–10 biscuits (depending on size)

Ingredients

• 2 cups (250g) all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ¾ tsp salt
• 6 tbsp (85g) vegan butter, cold (e.g., Earth Balance or Miyoko’s)
• ¾ cup (180ml) unsweetened non-dairy milk (soy, almond, oat, etc.)
• 1 tbsp apple cider vinegar or lemon juice

Instructions

1. Make vegan buttermilk:
   • In a small bowl, mix the non-dairy milk with vinegar or lemon juice. Let it sit for 5–10 minutes to curdle.
2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
3. Mix dry ingredients:
   • In a large bowl, whisk together flour, baking powder, baking soda, and salt.
4. Cut in the vegan butter:
   • Add cold vegan butter to the flour. Use a pastry cutter, fork, or your fingers to cut it in until the mixture resembles coarse crumbs (pea-sized bits).
5. Add buttermilk:
   • Pour in the curdled vegan buttermilk. Stir gently until just combined—don’t overmix. The dough should be soft and a bit sticky.
6. Shape the dough:
   • Turn dough out onto a lightly floured surface. Gently pat it into a rectangle about ¾ to 1 inch thick.
   • For flakier layers, fold the dough over itself 2–3 times, then pat it out again.
7. Cut biscuits:
   • Use a round biscuit cutter or a glass (2.5–3 inches) to cut biscuits. Press straight down—don’t twist, or it may seal the edges and reduce rise.
8. Bake:
   • Place biscuits on the baking sheet, touching slightly for soft sides or spaced apart for crispier edges.
   • Bake for 12–15 minutes until golden brown on top.
9. Serve warm, optionally brushed with melted vegan butter or jam.